Tuesday, January 17, 2017

Stove-top Vanilla Cupcakes with Cinnamon Cream Cheese Frosting

Oh, my! It's been nearly 3 years since I posted on this blog! I hope to remedy that and post here more often this year!
Today, I was determined to bake a cake. But, with both of my ovens (built-in gas oven and countertop portable oven) not working, my choices were the tiny toaster oven and my mom's bulky NuWave oven. So, I decided to look up vintage ways of baking. I figured using a Dutch oven (large cast iron pot with a lid) might work ... but, I couldn't fit any of my racks in my large one! Finally, I decided to try my big water-bath canning pot! Perfect!
I used this cake mix that I had bought last year and had forgotten in the fridge crisper drawer! I made the mix according to the directions.
I pre-heated the pot on medium. Poured the batter in muffin cups. Put the muffin tray on the rack inside the pot (if you put the pan directly on the bottom of the pot, the baked item will burn on the bottom.) Put the lid on the pot. Cook for about 10 minutes, then lower the stove temp to low. Cook 15-20 minutes more. Check doneness with a toothpick. Your pot size and stove may vary from mine, so you may have to adjust cooking time slightly. This made 10 cupcakes

I also made a cinnamon/cream cheese frosting. Just mix all ingredients together, until smooth.
2/3 cup powdered sugar
1 T. vanilla
1/6 cup olive oil
1/6 cup melted butter
4 oz. cream cheese
1 t. cinnamon/sugar mixture
It turned out perfectly! It was just enough for all the cupcakes.