Historic Roosevelt Cup Cake

As a final piece in celebrating A Roosevelt Smile, I was so excited to try out Mrs. Roosevelt's Cup Cake" Recipe! There's no "s" in this cup cake recipe, which makes it so much more endearing. I can't help but wonder if they really referred to cupcakes in a singular fashion or if it was a simple missing letter when Mrs. Roosevelt's cousin jotted down this recipe for her! 

As I looked over the recipe, it seemed very similar to cake recipes we use frequently in terms of ingredients and proportions. What was completely foreign to me was the order in which these ingredients were mixed! 
​

1. I started by creaming the butter and sugar. 
2. Next I added 3 egg yolks and beat it well.
3. Then, I added milk with baking soda mixed in.
4. Then, my flour (GF blend) with baking soda.
5. Then I added in the whites of the eggs
6. and a splash of vanilla extract. The recipe called for lemon extract, which I didn't have on hand.

The results were surprisingly thick! I thought all my separation and beating would make a light and airy batter, but this was the opposite!

I used a 1/3c scoop to fill up a muffin pan and baked it at 350 for 20 minutes. (The recipe says to bake quickly in a very hot oven). 

The results! 

Well, I have to say it's perfect- especially with that Page Turner Award Finalist logo at the top ;) 

But the cake is actually delicious! It is much more of a dense shortcake than our typical fluffy cupcakes. After I saw how thick the batter was, I decided to scratch the idea of adding buttercream icing, whipped up some homemade whip cream, and topped it off with strawberries! 
​
​Simply delectable! 

Download

I've had so much fun celebrating with you all- and hope you enjoy reading A Roosevelt Smile! Let me know if you end up making the recipe, and I'd love for you to tag me in the post!