I've used this brand before and I like them, plus with this type of cupcake liner, you can cook them all at one time, since they stand on their own on a baking sheet, no muffin tin needed.įrom top left - Indiana Milk Glass Cake Stand, Small German Porcelain Cake Stand with Pink Flowers, Fenton Spanish Lace Milk Glass Cake Stand, and Antique Johnson Bros Plates with Pink Roses, available at my Etsy shop, House of Lucien.Įnter coupon code ALCHEMY for 20 percent off of your order! Here's the liners I used along with the little pearls, these liners work great, these didn't get oily either. Just make sure to cook it for the full 3-4 minutes and you won't even know that it's there. ![]() Flour is what thickens it. When making a white sauce, you cook the flour taste out of it. And, it's sort of like making a roux for a white sauce. Flour, in a frosting! You may say, but when you think about it, it needs to get body from something other than powdered sugar, like a typical American buttercream would. What it is, is basically thick homemade vanilla pudding mixed with whipped butter. This frosting fits the bill, not too sweet, and tastes heavenly. You don't need to use this brand, but I would definitely look for liners that are greaseproof for this recipe, since one of the batches I used regular liners and the very bottoms got a little bit oily, it wasn't a big deal, but with these liners it was a non issue. I love these liners from Reynolds, (they aren't paying me to say this, I just love them) they are lined with foil and totally greaseproof. It's so important to people, sometimes even more important than the flavor. When asked what type of frosting do you want, more than anything else, people would respond, "something that isn't too sweet." I made these cupcakes many times in the last week (tweaking the recipe here and there.) This batch I used grease proof liners, and I recommend you do too. ![]() It could weigh slightly different from the last time, depending on the barometric pressure and other environmental factors. Sometimes I'm asked why 1 cup of sugar is slightly different from one recipe to the next, and this is why. ![]() Weighing the sour cream - When creating a recipe, I measure out the cup measurement, then I immediately weigh it, for those who live in countries who don't use cup increments like we do here in the U.S. I never thought I would say this, but I don't think I can eat, taste, or get near one more cupcake. I've been making these cupcakes (with different variations in the ingredients, to get it right) every day for a week, sometimes twice in one day. Finding a cupcake that's super moist, while being fluffy, with the perfect texture, and a nice rounded top. FYI.Īsk and you shall receive! I'm so glad I embarked on this journey. Beating the egg mixture for the cupcakes - I have free range chickens who produce eggs with bright orange yolks, so if you are using supermarket eggs, just know that your batter and cupcakes will be a more pale yellow and not as bright as mine.
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