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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 [...]
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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.
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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.
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A few weeks ago I bought the current issue of Cooks Illustrated. I usually flip through the pages before buying to make sure I’m interested in enough recipes to make it worth it, but this purchase required no deliberation whatsoever solely for this one recipe – Ultimate Chocolate Cupcakes. But I’ll admit, I …
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If I have unsweetened chocolate in the house, this is the frosting I use. It’s pretty easy to make, but be sure your butter is soft (though not melted) and not too cool, and that your milk is room temperature, otherwise the cold milk and butter may cause the melted chocolate to clump a little. [...]
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