Yellow butter cupcakes with chocolate-egg white buttercream
Cuspcake rating: 3
Was most delighted to get my hands on Rose Levy Berenbaum's new book (when am I not delighted to get my hands on any new book?), and keen to try some recipes. Picked the first Baby Cake recipe, Yellow Butter Cupcakes, as I love butter cake and haven't done one yet, and well, it was first in a very short list of recipes.
Was very interested to try her reverse method of mixing batter, and while I was doing it, was really excited about it, as it seems to be far less mess (none of that creaming, and less splashing), and resulted in a lovely batter which tasted fantastic off the spoon. She also bakes at a slightly lower temp and a lower rack position than all the other recipes I've tried.
Believe I followed the recipe to the best of my attention, but somehow the cakes turned out each with crooked tops, which appeared to be caused by a large air bubble trying to get out of the cooked top of each cuppie. And then the cake batter under that hole seemed undercooked. Not sure what I did wrong, was rather disappointed, but the cakes still tasted great.
Opted for the chocolate-egg white buttercream, to offset the vanilla cake. It was easier to do than the recipe sounds, and the texture of the buttercream was perfect. A bit rich, perhaps because my dark chocolate was too dark, but still yummy. Finger-licking good, even in my overheated, frosting-averse state.
Topped them off with marshmallows, which looked comically huge on the tiny cuppies, but I thought would do well to cut the richness of the chocolate, and my little cupcake loves marshmallows. :)
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