August 16, 2010
Cupcakes are the most sensible desert solution ever. Little self contained cakes. I used to make cupcakes with a genoise recipe for the cake part. While the little cake had a bit of class to them they typically came out dry and small. They almost had a savory demeanor. My boss recommended I try a buttermilk cake and i’ve been whipping up successful cupcakes ever since.
I found this recipe on gourmet.com to be the perfect mix to achieve light yet consistent cakes. Don’t over cook them though, they’ll taste like cornbread.
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