I made some cupcakes for an event this weekend. I probably should have tested the recipe first, but relying on Rose’s recipes is usually a safe bet. I found the recipe here: http://www.realbakingwithrose.com/2005/10/roses_favorite_yellow_layer_ca.html
I tried to salvage them with simple syrup but it wasn’t a huge improvement. Since I had decided on a White Chocolate Raspberry Mousseline for the frosting, I quickly made one last attempt at salvaging them. I made a raspberry syrup and injected the bottoms with about 5ml of syrup. The zing of the raspberry cut through the butter and it was a remarkable improvement. Don’t know if the clients were happy… I haven’t heard back, but we’ll see. It could be hit or miss.
I read through the comments and found that Rose had said to use 2 eggs instead of 4 egg yolks for cupcakes, which I did. I also weighed the ingredients meticulously, so that’s not the problem. Could I have possibly overbaked? Have any of you used the original recipe for cupcakes?