Hello! I wanted to post a picture of my first “from scratch” cupcakes. I used the All-Occasion Downy Yellow butter cake recipe.
A few of my observations….
First of all, as soon as they were done, I picked one up and went “Huh”?? because it was not heavy. I was almost dissapointed. I thought…they must be too dry! I cut it in half, popped it in my mouth….and the thought of dissapointment completely dissapeared. I mean….it was so light, but moist…not light because it was dry, but because it was just perfect cake! And I didn’t even weigh anything!
I must say…I am so impressed, and humbled by the result. I mean this in a nice way to Hector, because I know he meant it in a nice way to me…but…thanks for making me feel like an idiot for using boxed mixes. ANd all you guys were right…there is no comparison.
I am so excited. I know I should start slow…and I need to get a scale. I have 150 cupcakes and one giant cupcake to make for the shower/barbecue for my niece’s wedding shower this weekend. I would like to also make white chocolate cupcakes and I hope they work as well.
I can’t wait for my husband to get home and try this. So far he’s been duly impressed with my IMBC’s and the white chocoate cream cheese frosting as well, (and he is by nature not someone who gets impressed easily!!)