I just made the cupcakes in RHC on page 295. They are delicious. They are light and cakey and tasty all that the same time. I am real close to getting the results I like in a cupcake. But I have a couple of questions though.
1. How do you to treat the cake flour if your are weighing it? In the book Rose says for volume measuring that you sift it over the cup and level the top. If I am weighing the flour do I sift it over a bowl on the scale? Do I need to sift it?
2. I didn’t sift the cake flour for this batch and when I open the cupcake I can distinctly smell flour. And I can distinctly taste flour. Is this right? Or is it because I have too much flour as a result of not sifting? I can’t find anywhere in the book where Rose recommends sifting the flour when weighing. Also I haven’t frosted the cupcakes yet. Is it possible that the frosting is needed to cover the flour taste?
3. Can I use creme frache instead of sour cream? And can I add any flavorings I want - like lemon extract and some juice?
I have a sneaky suspicion that I have added too much flour to this batch. They fell in the center a little, and there is that distinctive flour taste. I am going to run to the grocery store and get more vanilla, eggs and sour cream to make another batch. In the meantime I thought I would come to the Rose Cake experts for help on this.