On this day in 1775, the Continental Congress first established the Continental Marines. Two battalions of Marines fought for America’s independence both on land and at sea. The Corps was abolished at the end of the Revolutionary War. Can you imagine?
Then on July 11, 1798, Congress reversed course and created the United States Marine Corp, directing that it be available for service under the direction of the Secretary of the Navy. While the USMC shares many resources with other branches of the military, the Corps has sought to maintain its own identify with regards to missions, funding and assets. Despite having fewer installations than any other branch, the Corps continues to maintain a presence on many Army posts, Naval stations, and Air Force bases.
Semper Fi (Semper Fidelis – Always Faithful) is the motto of the Corps. Marines take this to heart, there has never been a mutiny or even rumblings of one among US Marines. Congratulations to those who have chosen to put on the uniform of the Corps. May your bravery and service to country never end.
Today is also National Vanilla Cupcake Day. Did you know . . .
Vanilla is the only fruit-bearing member of the orchid family. The flower that produces the vanilla bean lasts but a single day. The beans are hand-picked, then cured, wrapped and dried in a process that can take as much as 6 months. No wonder vanilla and vanilla beans are so darn expensive!
The first mention of a cupcake recipes dates back to 1796. Amelia Simms wrote a recipe that appeared in the American Cookery which referenced “a cake to be baked in small cups.”
Today, cupcakes are an art form. There are shops dedicated to nothing but cupcakes. Cupcakes are becoming the centerpiece at weddings, birthdays and baby showers. Colorful and fun, these single-serving delights are pleasing at any celebration.
These beautiful cupcakes with wings seemed a fitting cake to celebrate the US Marine Corps. Think of the wings as those of an eagle, ready to soar.
1-1/4 cups Butter, room temperature
2 cups Self-rising Flour
6 Eggs, beaten
1-1/4 cups Superfine Baker’s Sugar
Heat oven to 350-degrees. Prepare cupcake tins with paper liners.
Let butter soften at room temperature. Sift flour, set aside until ready to use. In a bowl, lightly beat eggs, set aside.
In a stand mixer, cream the butter and sugar until very light and fluffy. Add about one third of the beaten eggs, and mix well at medium speed.
Add about a third of the sifted flour. Add remaining eggs; mix well. Reduce speed on mixer to low, add remaining flour. Mix just until well combined.
Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
Remove cupcakes from the tin, place on cooling rack and allow to cool completely.
1 jar Raspberry Jam, good quality
1 cup (8 oz) Heavy Cream, whipped
2 tablespoons Sugar
Powdered Sugar for dusting
When ready to decorate, whip cream with a little sugar until light and fluffy, with firm peaks. Transfer whipped cream to a pastry bag fitted with a star. Keep chilled until ready to use.
Cut out the center of each cupcake, angling the knife at a 45-degree angle. Cut the loose pieces of cupcake in half to resemble butterfly wings. Set aside.
Place a small amount of jam in the center hole of each cupcake. Follow with a pipping of cream. Place cupcake wings on top of the whipped cream.
Repeat until all the cupcakes are decorated. Dust cupcakes generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.