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 to be the perfect mix to achieve light yet consistent cakes. Don’t over cook them though, they’ll taste like cornbread.

Empty Cupcake Containers
Battering the cupcakes
Raw Cupcake
Finished Cupcakes

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