DRAT! Today I decided to make Yellow Butter Cupcakes with Neoclassic golden buttercream (RHC book). I have a beautiful Kitchenaide Stand Mixer, the really big one.
I decided to make the frosting first. The recipe makes 2 cups, suitable for a batch of cupcakes. I was annoyed to discover that 3 egg yolks are really hard to whip in Big Momma. The beater barely touched the tiny amount of egg. I dragged out my hand mixer and whipped them. When it came time to add the hot syrup, I thought I’d have enough volume to whip everything ok. Then I beat in the butter. To my surprise, I found at least a 2 tablespoons of the sugar syrup had not been incorporated! I was so mad. The frosting is still pretty good, but still…I guess I’ll use the hand mixer for the whole recipe next time, or make Tom get Old Faithful (small KAide) out of the garage. Humph.
I made the cupcake batter and panned it up. The recipe says use 16 muffin cups. Check. As I was dividing up the batter I said “Gee, these look kinda full”. Yes, they were too full. My cakes spread over the cups just enough so they don’t look perfect. I hate this, because I am a baking Nazi. Measured my cupcake pans and found they are not even close to the 4 ounce capacity of your average cupcake pan. ARGH!
I mostly use those pans to make dinner rolls or cloverleafs or plain old muffins. DANG. Next time, I’ll just make a few more cakes. No body will complain, I bet.
