Quote:
Originally Posted by MarynMunchkins
The key to any good cake is to beat plenty of air into it. You know that part of a recipe that says "Beat on high for 2 minutes..." or whatever? You have to do that. It rises higher and lighter. You're also better off using a cake flour for cupcakes so they're lighter and fluffier.
The secret to good buttercream is a pinch of salt. It cuts that sickly sweet taste to a mound of frosting.
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I forgot to add a little salt to the buttercream
, but even though I used box cake mix
(Busy day, what can I say?) I added one ingredient at a time and mixed it a lot with the handmixer and they do have a smoother texture
I ended up doing chocolate cakes with buttercream frosting. Yeah, I think if I make the cake homemade next time it will be tastier, and I think salt in the buttercream will make it more balanced next time I do this.
It was fun! I loved trying the frosting tube gun thing I got! I might make more soon! (Except I'll have to find healthier adaptations because if I get obsessed with cupcake making, this could be dangerous, lol)