RECIPE
STEPS
out and let them cool! If the toothpick comes out
with some batter on it, let your cupcakes bake a
To begin, preheat the oven to 350°F (180°C)
bit longer. Check for golden brown edges, too; that
and line your cupcake pans with the paper
is a sign that your cupcakes are as good as done
liners. Set those aside for the time being.
and may get dry if left in the oven any longer. Once
In a large, deep bowl (or the bowl of a stand
baked, remove the cupcake pans from the oven and
mixer) add both of the flours, the sugar, baking
let them cool for around 10 minutes. Remove them
powder and salt, and mix thoroughly on a low speed
from the cupcake pans to a wire cooling rack to cool
for one minute. Keeping the beater (or mixer)
completely before frosting and decorating them.
on low, add the butter - a few cubes at a time so
Making (and incorporating) the frosting is
as to reach the desired consistency - continuing
arguably the most fun - and most challenging
until all of it has been added. If the mixture
- part of putting these cupcakes together.
resembles coarse sand, you’re doing it right!
Keep the beater on a low speed and add the eggs
one at a time, using a rubber spatula to scrape down
the sides of the bowl in between each egg addition.
Gradually pour in the milk and vanilla and mix until
all the ingredients are combined. I recommend
filling the teaspoon of vanilla away from the bowl to
prevent spills and excess flavor - there is such a thing
as too much in baking! Increase the speed of the
beater to medium and mix for two minutes, scraping
the sides of the bowl as needed until the batter is
smooth. Use a rubber spatula to stir in the rainbow
jimmies and make sure they’re spread throughout
the batter - we wouldn’t want any “bare” cupcakes!
Filling the cupcake liners with the batter is a
careful, tedious process because you don’t want any
to spatter on the sides or over the top and get your
pan messy. Carefully fill each liner with batter so
each is around two-thirds of the way full: any less
and your cupcakes may not rise to the desired shape;
any more and they may rise too much and spill out
over the top. Set your cupcake pans in the oven and
bake for 15-20 minutes or until the “toothpick test”
is successful: after 15 minutes, insert a toothpick
into the center of one of the cupcakes. If it comes
out clean, your cupcakes are finished - take them
48 The SMITE Community Magazine Issue #11
The GameOn Magazine