Sunday, May 8, 2011
White Velvet Cupcakes
Making cupcakes vexes me. No matter what I do they always come out browned on the bottom. Making them equal in size is tricky as well. White Velvet Cupcakes was an easy recipe to make. I finally figured out to place the batter in the paper cups then lift them one at a time out of the pan and weigh them. Very easy to adjust the weight. So is there a trick that I don't know about to keep them from browning on the bottom?
Making the Golden Neoclassic Buttercream was probably the easiest time I've had making a buttercream. I halved the recipe which was a snap doing it by weight. Eighty three cakes later and I've finally got the hang of using a scale. I opted for flavoring it with lemon oil and it gave it a faint lemony taste. This is a lovely little recipe to have on hand when cupcakes are called for.