I’ve learned a few things about frosting over the years, one being that I really don’t care for true buttercream frosting. And by that I mean true Swiss buttercream – the kind made with eggs, granulated sugar and butter and which to me, is just too buttery. As a sandwich cookie filling it’s okay, but [...]
Published on March 22, 2013
This might not surprise you given the success of The Cake Mix Doctor books, but Anne Byrne, has her own line of cake mix. I discovered this while perusing the CMD web site trying to get info on “shrinking cake mix”. After a few emails back and forth, I was offered a sample of Anne’s [...]
Published on August 16, 2012
I hadn’t planned on posting a recipe today, but I came home from an afternoon meeting to find Fuzz baking cupcakes and listening to music. Rather than break her flow or dive in and try to help, I told her I was going upstairs to use my treadmill and to let me know when the [...]
Published on July 20, 2012
Inspiration for yesterday’s scratch best yellow cupcake recipe was Mela, who emailed me saying she was having a hard time finding a good yellow cake. I told her about this one, and after trying the recipe she emailed to say she loved it. Plus, she shared her strawberry frosting recipe! For those of you interested [...]
Published on April 21, 2012
So this recipe, which was passed down verbally by her father, is one Stephanie has been using on cupcakes for years, and while it’s similar to the other recipe it calls for a mixture of milk and cornstarch rather than milk and flour. It seemed a little smoother and fresher tasting than the icing made with flour — slick, buttery, and deeply vanilla. I still think I like powdered sugar frosting best, but if you’re looking for a less sweet icing or you just happen to be out of powdered sugar, this is another good alternative.
Published on March 6, 2011
These are a lot like actual angel food cake, but they have just enough butter to make them slightly denser and less airy. For the icing, I decided to go with my favorite 7-Minute recipe and it worked perfectly! The cupcakes are so good you won’t believe they’re actually kind of low in fat. I’m estimating about 3 grams per cupcake, but I’m not a nutritionist and didn’t do any kind of thorough analysis so don’t rely on that as nutritional advice. Besides, these are all about taste. The low fat issue is just one bonus to angel food.
Published on March 2, 2011
Quick Chocolate Cupcakes with Flour Type Icing
Published on February 23, 2011