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Tasty cupcake linkage
Jun. 24th, 2006 12:27 pmChocolate, with white icing.
Tweakage notes: as given, the icing recipe makes waaaay too much icing; usually, I cut down the proportions down to one-third to just use up the single half-stick of butter left over from the main batter. I'm not sure why it doesn't call for any additional flavoring, but it's tasty with a teaspoon or so of vanilla, or the spatula scrapings from the sour cream container.
With the cupcakes themselves, the flavor isn't affected much if you substitute plain nonfat yogurt for the sour cream, but the texture gets a bit more dried out over the next few days, if the cupcakes last that long. The key step is starting with room-temperature butter and creaming in the sugar until it's really, really light and floofy.
Tweakage notes: as given, the icing recipe makes waaaay too much icing; usually, I cut down the proportions down to one-third to just use up the single half-stick of butter left over from the main batter. I'm not sure why it doesn't call for any additional flavoring, but it's tasty with a teaspoon or so of vanilla, or the spatula scrapings from the sour cream container.
With the cupcakes themselves, the flavor isn't affected much if you substitute plain nonfat yogurt for the sour cream, but the texture gets a bit more dried out over the next few days, if the cupcakes last that long. The key step is starting with room-temperature butter and creaming in the sugar until it's really, really light and floofy.