So I had been having some MAJOR cupcake failures - no matter what flavor I made; chocolate, vanilla, strawberry... they came out tasting like corn bread!!! Like, HUH?!? They were all too dense, dry and very bland. Turns out - sifting is a VERY IMPORTANT STEP in the baking process. I wasn't sifting my flour!! whoops. So, once I rectified this oversight, I made my first (very) successful batch of cupcakes from scratch - these mint chocolate cupcakes.
My favorite ice cream has always been mint chocolate chip. I was watching cupcakes wars and one of the contestants made mint chocolate cupcakes and I was like, uh... yup! Gotta try those! So I used this recipe I found online from the repressed pastry chef. And like the repressed pastry chef writes, I too was surprised that the recipe did not call for any eggs or milk... but the cake turned out AWESOME!
I used their buttercream frosting recipe also, and just added some green food coloring + a little blue food coloring to make it that perfect mint color.
I couldn't wait till I finished icing them all. I had to have one.
Remember fellow bakers, if the recipe tells you to sift flour or any other dry ingredient... it's not kidding.
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