“IT IS NEVER TOO LATE TO HAVE A HAPPY CHILDHOOD.” Tom Robbins.
I grew up in an age where penny candy was actually a penny! And one of my fondest childhood memories was spending a dime at ‘The Corner Store’ and filling up a little paper bag with pieces of my favorite candy. At the movies, however, I would always buy a box of Goobers. I wonder how much they cost at the theater these days?!
What do you do when you want to relive a piece of your childhood? Ride a bike? Go to the zoo? Eat a special sweet treat?
Not only did these Goober Cupcakes bring back sweet memories of my past, but they are a fitting farewell to Vintage Cakes. The Cake Slice is a wonderful group of women who love baking cakes! In the past year, we have been baking from the book, Vintage Cakes, by Julie Richardson. And if you love baking, this is a MUST HAVE for your collection!
Enrollment for The Cake Slice happens once a year…..AND IT’S HAPPENING NOW!!! If you are interested in becoming a member of this very special group, please contact our fabulous and fearless leader, Paloma of The Coffee Shop. We would LOVE to have you baking with us and joining in on our discussions on Facebook as well as the Cake Slice site.
We reveal our cakes on the 20th of every month. And though we normally vote for the cakes we hope to bake (majority wins), since this is our last month baking from Vintage Cakes, we were allowed to choose any cake we wanted. I chose the Goober Cake, and turned them into cupcakes.
It all started with a sweet little peanut butter cupcake.
And factor in a luscious, rich, chocolate ganache!
Now call me quirky. I’ll be the first to admit it. But I love peanuts. And I love peanut butter. But I HATE crunchy peanut butter! Crazy right? But that’s me! So instead I used crushed pieces of Goobers candy. Mm hmm. Crazy like a fox!
And so all I did was follow the recipe for the peanut butter cake using creamy peanut butter. For cupcakes, these baked for about 20 minutes. Then I iced them with a little ganache, topped them with a sprinkling of crushed Goobers and a pinch of sea salt.
It gets even better. The recipe also called for a sweet peanut butter frosting. Again, I used creamy peanut butter and piped the frosting on top of the ganache, and topped each cake with a little Goober peanut.
A sweet, creamy, chocolately, peanutty taste of childhood.
The recipe may be found in Vintage Cakes.
I want to take a moment to thank Paloma for all that she does for our wonderful group and to all my Cake Slice sisters, for all the fun and support that we share baking together. Looking forward to another wonderful year with everyone. Thanks Julie Richardson and farewell Vintage Cakes!
To view more cakes that I have baked from this awesome book, please visit my Red Velvet Cake, Boston Cream Pie-lets, The Pink Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, Black and White Cake, Shoo Fly Cake, Lemon Almond Streamliner Cake, Banana Cake with Coffee Walnut Frosting, Butterscotch Cream Roll Up Cake and the Honeybee Cake.