Salad Dressing. Cupcakes. Don’t Even Worry About It.

Cupcakes are, like, the cool thing. Except I heard that cookies were the new cupcake, but then that pie was possibly the new new cupcake.  I like cake. Cupcakes are cake in a fun and convenient form.  I set out to make little cakes, and I knew they were going to involve chocolate, but that was about as far as my brain had gotten.

From my ample supply of vintage cookbooks, I pulled this beauty:

Try not to be jealous of my beige electric stove. It's okay to be jealous of the soup tureen. I am.

I flipped to the back to look at the index, and under “Cakes” I found two recipes that seemed equally horrific/awesome.  One will be saved for a later date.  Possibly a 70s themed party. The one I chose was this:


Not the Brandied Fruit Cake, But the Salad Dressing Cake.  Obviously.  Because why wouldn’t I try something like that?  Miracle Whip goes bad in my fridge anyway, because I never use it fast enough.  This seemed like a good way to get a few laughs, try something new, and prevent waste from spoilage.  I followed the recipe exactly, except I used half regular flour and half whole wheat flour.  I did sift them, and I did toss the bits left behind by the whole wheat flour, so who knows how much benefit it has in the end after I removed the twigs and bugs, but whatever.  The other change I made (obviously) is that I baked them in mini cupcake pans at 350 for 10 minutes.

When they came out of the oven, they had the cutest domed tops that I thought it would be a shame to cover them up with buttercream, so instead I decided to just dress them up a little bit with a buttery vanilla glaze.  Here’s the “recipe” for that: I melted half a stick of butter, whisked in about a teaspoon of vanilla extract and a couple of glugs of skim milk.  I poured in a bunch of powdered sugar and about 1/2 teaspoon sea salt, then some more milk, and some more sugar, until it seemed like the right consistency and the right amount of  glaze.

What they turned into was this:

Vintage Radness in Cupcake Form

 They will for sure be made again. They were delicious, and nobody who ate them even suspected that they might be something weird.

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3 thoughts on “Salad Dressing. Cupcakes. Don’t Even Worry About It.

  1. Emily says:

    Who would have thought? I ought to peruse some vintage cookbooks–perhaps you should have a “vintage” random recipe post every week! I’d love to know what other crazy-sounding recipes you find, especially if they use up ingredients in my fridge and pantry!

    • Emily I can’t make a post about ANYTHING once a week! I have about 9,234 drafts that I will “Get around to” (just like folding laundry, etc. But I am trying! I was thinking the same thing about vintage recipes though, that since I have all of these cookbooks I might as well do something fun with the treasures inside them.

  2. i have heard of mayo in cake but miracle whip?!!? ew. but i guess not because you love them so they must taste yummy! i love it!

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