Chocolate cupcakes with peanut butter frosting (Ina Garten)
Cuspcake Rating: 2.5/5
Used cake flour in place of all-purpose, which made them almost velvety in texture, and very crumbly after refrigeration, even when warmed up to room temperature before eating.
The frosting was a hit though, much better than the too-heavy cream cheese frosting which was my last attempt. Definitely a do-again.
Am wondering if I should get some muffin pans, even though I've already stocked up on several packets of what my baking supplies store calls mini souffle cups, firm waxed white cups which hold their own so I can use them on a baking sheet.
Bought Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz & Terry Hope Romero, and Crazy About Cupcakes by Krystina Castella today, curious about the difference using soy milk and other vegan alternatives will make to cupcakes – from reviews of the book it seems like the recipes turn out amazingly well, keen to give one a shot! So far the introductory chapters are an amusing and spunky read, great fun and most cupcake-passion-igniting.
Update: Realised where the fatal error lay with the cream cheese frosting recipe I last tried. A US stick of butter is half the size of one here. So there was twice the amount of butter in my recipe than there should have been! Bring on standardisation already!
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