As I had Transatlantic Kitchen to myself for a couple of days, I decided to make cupcakes. I had exactly the cupcake I wanted in mind – a basic vanilla or yellow cake base with coffee buttercream icing. What I didn’t want was a very sweet cake because icing is – by definition – very sweet and I wanted balance for that. So I was aiming for something moist, airy and cake-y but not cloying. Therefore I studied many recipes. Not just cupcake recipes but pound cake recipes, cornbread recipes, golden layer cake recipes, etc.
After much consideration, I went with Mary Berry’s Vanilla cupcakes ever so slightly influenced (re flour, using all purpose instead of self-raising and slightly more butter) by Mark Bittman’s Golden Layer cake recipe (on page 724 of How to Cook Everything).
Cupcakes in progress – not as evenly distributed as they might be – but that’s OK. Decided to get some cardio in and skip the stand mixer. Did all the creaming and mixing the old fashioned way. With a wooden spoon. Therefore, these have now been dubbed vintage cupcakes.
Now cooling while I numberswiki.com
make the coffee buttercream icing. Rather proud of the way they came out. Yes, some are taller than others but as I said, I went into this phase knowing I’d distributed less than evenly. The point is – they have cooked thoroughly and relatively evenly (rotating halfway through to balance the hot spot helped).
Results: Taste/texture are good. Quite airy and on the ‘not so sweet side’, which was deliberate since the icing is quite sweet and I wanted to balance it. So it’s on the line between yellow cake and corn bread. Texture definitely more a corn bread. That might not thrill everyone but I’m pleased. I am not as thrilled with the frosting this time around. I think I made the fatal mistake of not waiting until butter was properly at room temp. Luckily, I made only a small batch for two “tester” cupcakes as I intend to store the rest sans icing (otherwise they get a bit mushy).
Will pick up more icing sugar tomorrow for icing once dungeekin is back and can share some. Next batch of icing will be better, more like yesterday.