Sometimes you just have to get back to the basics, ya know? I spend so much time trying to see how many things I can squeeze bacon into, but you don’t realistically put bacon in every single thing you make. I need to remember if there isn’t bacon in a recipe, you might still like it. I know, this is really just an excuse for me to do something different.
You and I both know you want more bacon. But truthfully, sometimes you just have to strip all the creative ideas down and go back to the beginning. Sometimes, the simplest things are the very best things.
Let’s talk cupcakes. Let’s get right back to the original cupcake. Alright technically I don’t know if this is the first cupcake ever made but it is the best, we can just get that straight right now.
I want to give you the tools to get it right from the very beginning, and that is why I am telling you my yellow cupcake secret.
I know. I know you wish it was butter but it’s crisco. It makes the cake light and fluffy and honestly what more could you want from a cake?
I used my italian buttercream for these cupcakes.
- Crisco - 1 cup
- self-rising flour - 2 cups
- sugar - 4 cups
- eggs - 5
- vanilla - 2 teaspoons
- buttermilk - 1 cup