Finally, a light, moist golden batter that makes perfect cupcakes. No need to turn to a mix.This is also suitable for sheet cakes, and birthday cakes. You can also try this recipe with cake flour one day, if you want them a touch even more tender. The trick with great cupcakes is using butter but also - don't use too much food colouring in the icing. Easy does it. These freeze amazingly well and are as good in mini cupcakes as they are as they regular, muffin-sized models. Try using a pastry bag with a star tip to apply the icing for a professional look. The icing here is classic and made with pantry ingredients. However, for the better, best, real icing pastry chefs use, find, borrow or steal white fondant (it is soft and comes in pails or bags and decorating places or bakery supply places have it). You whip fondant pound for pound, with unsalted butter. Add extracts and tints as you like. But this is that amazing frosting everyone adores. It has no grit or crusty surface; it stays soft, it pipes on like a dream and it is the difference between a yawn and ohyoumadecupcakes' and "Wow! Cupcakes!!!!"
Why are cupcakes such happy food? Why does everyone smile when they see one? Only we bakers know.....
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Hi there, fellow home and pro baker and fan of