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The Blue & Gray Press | May 25, 2018

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Better Homes and Dorm Rooms: Berry Angel Cupcakes

By SARAH KELLY

All I’ve ever wanted is a nice house, with a nice porch and a golden retriever. Ok, maybe that’s not all I’ve ever wanted.

When I first moved away from home and into a dorm, I was homesick. Of course it was a change to be away from my friends and family, but it was also the little things that made it difficult for me to be really content where I was.

Independence in college can offer a lot of opportunities to grow and become your own person, but it can also offer up some setbacks.
The college experience need not involve Easy-Mac and a sink full of dishes. A case of Natty Light needn’t be the centerpiece of your kitchen table.

I’m not trying to suggest that we all become 1950’s housewives, but you’ll find that with a little time and the right inclination, domestic happiness is not far off.

Over the years, I’ve gathered simple tips and tricks to make my college dorm a home away from home. I hope you’ll find them helpful.

Angel-food cake is one of my favorite late summer recipes, the perfect light dessert.

I’ve adapted this recipe from licksthebowlgood.blogspot.com, but I decided to make the experience cuter by turning it into cupcakes.
One of the first challenges I faced when baking away from home was finding that bake ware can be expensive, especially when you’re on a budget. I’ve found a lot of good quality baking pans at Goodwill for next to nothing!

In terms of appliances I stick the basics. A hand mixer and a blender are all you really need for most recipes.

Cupcakes:
•    6 egg whites at room temperature
•    1/2 tsp cream of tartar
•    1/8 tsp salt
•    1/4 cup plus 2 Tbsp sugar
•    1/2 cup sifted cake flour
•    1/2 tsp vanilla extract

Frosting:
•    1 container of cool whip, thawed
•    1 cup of strawberries, quartered
•    1/2 cup of blueberries

Directions:
Preheat oven to 325 degrees.

Whip the egg whites until they firm and add the cream of tartar and salt. Add the sugar one tablespoon at a time until it reaches a marshmallow-fluff like consistency.

Slowly mix in the flour until smooth. Then, carefully fold in the vanilla extract.

Pour the batter evenly into cupcake liners and bake for 20 to 25 minutes.

Wait until the cupcakes are completely cooled to begin frosting.
With a rubber spatula, put a dollop of cool whip over each cupcake and smooth over in circular motion. Then arrange a couple of strawberries and blueberries on top as you please.

When finished, they remind me of tiny strawberry shortcakes. These cupcakes are sure to be hit no matter what the occasion.

Comments

  1. Sarah, you bring a taste of class and elegance to this newspaper. And for that, I thank you.
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    BUT YOU TAKE BACK WHAT YOU SAID ABOUT EASY MAC!