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Chocolate, 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.

on 2006-06-27 02:34 am (UTC)
Posted by [identity profile] jennifer3dtd.livejournal.com
Thanks for posting this. Going to try it this week. :) (Am going to make a pound cake tomorrow, but I should have left over powder sugar, etc., for these cupcakes... woo!)

on 2006-06-28 01:22 am (UTC)
Posted by [identity profile] jennifer3dtd.livejournal.com
I made these cupcakes today, instead of the pound cake. I think I kept them in the oven for about seven minutes too long, but even so, they turned out darn good!

I didn't bother with making frosting. I'm not a big frosting fan. Plus, we still have a tub of premade frosting in the cupboard. And powdered sugar.

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