I made these cupcakes last night and tried a variation. I've made this recipe a couple times before and I must say they are the best chocolate cupcakes ever.
Instead of using sour cream like the recipe calls for, I made them with plain yogurt the first times. It was amazing.
This time, I made them with half plain greek yogurt (thicker texture than regular yogurt), and half buttermilk. They came out to be moist and thick (like a brownie batter almost).
Into the oven!
Note: I made mini cupcakes instead of full sized.
For the icing: First, make a meringue. I made mine with brown sugar (out of the normal kind). I noticed a difference: the texture of the meringue is much richer and smoother. It also adds a nice caramel-taste to the icing.
Note: To make this meringue, you need to first dissolve the sugar into the egg whites over a water bath.
Put the meringue in the refrigerator for now.
Cream your butter until creamy and fluffy.
Then, add the butter to the meringue (and not vice-versa).
Ice your cooled cupcakes - and voilà!
Eat away my lovelies,
M.
http://www.marthastewart.com/337010/chocolate-cupcakes
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