Cup cakes are always popular! This recipe is a nice, simple, made-from-scratch cup cake formula. I have never had much luck with scratch cake recipes. I’m pretty sure this recipe is one I could handle!  I found it on page 97 of the 1936 Watkins Cook Book that I found the other day. Watkins Cup Cakes 1 c. sugar 1/2 c. butter 2 egg yolks 3 egg whites 2/3 c. milk 1 c. flour 1 c. pastry flour 2 tsp. Watkins Baking Powder 1 tsp. Wakings Vanilla, Lemon or Almond Extract Cream butter, slowly add sugar, then beaten egg yolks. Alternately add milk and flour, Watkins Baking Powder, sifted together several times, then well-beaten egg white and flavoring. Bake. Center may be partly taken out, filled with whipped cream, replace with top of cake, cover with boiled white frosting and Watkins Shredded Coconut. This book is available for purchase. If you would like to be the next owner, click here. We only have one single copy available so don’t wait. If you snooze, you may miss out. … Continue reading →