Cupcake Experiment
It’s no surprise that I found an occasion to make cupcakes! Friends were visiting us over Memorial Day weekend and they are cupcake connosieurs (they live in NYC with easy access to a myriad of successful cupcake bakeries). I decided they would be my testers.
The recipe in question: Chocolate Cupcakes on p.54 of Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
Despite my failure to be accurate, the results were positive and I will make the recipe again. The cupcakes were moist with a mild, yet very present, chocolate flavor. Even though I tested them with a toothpick and with the "finger press" method, they did fall a little while cooling. I admit I need a new cupcake pan, which might remedy that situation. However, one of our guests was very pleased with the resulting "cup" because it nicely contained a large helping of frosting, which you can see in the photo.
Amy’s Vanilla Buttercream Frosting
(enough for a thin layer on 24 cupcakes or a plentiful one on 12 cupcakes)
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons cream or whole milk
1. Using the whisk attachment of a stand mixer, beat butter in mixing bowl until fluffy, about 2 minutes.
2. Add 1/2 cup powdered sugar and mix well. Mixing after each addition, add vanilla extract, another 1/2 cup of powdered sugar, then 1 tablespoon of cream. Add remaining 1 cup of powdered sugar. When combined, beat vigorously for 30 seconds. Check for desired consistency. Add more cream, if needed. Likewise, add more powdered sugar if needed. (The goal is a light, slightly sweet, easy to spread frosting.)
