This is an easy chocolate cake recipe that requires no creaming and is one of the most forgiving in technique and measuring. It’s chocolatey and so moist it borders on fudgey, but still light and crumbed enough in texture to constitute a cake.
In fact it’s so moist you can bake this cake 5 days beforehand and not worry about it drying it out. No lie. And that is the reason why this is my go-to chocolate cake for birthdays or celebrations.
I have up until recently always used Magnolia’s Vanilla Cupcake that is until one of my friends told me it tasted like a corn muffin to her. So guess what, every bite after that – that was all I could taste. ARGHHHHH!
Seriously, in one sentence she managed to ruin my go-to vanilla recipe. So I started checking around at places like Martha Stewart, Epicurious, Cook’s Illustrated and Food Network. Funny thing – every single recipe contained a few review comments stating the end result tasted like a corn muffin.
I don’t want a corn muffin. I want a vanilla cupcake. Continue reading Testing for the best vanilla cupcake
Coming out of a week-long baking absence, I wanted to make something cheerful. Cupcakes always do the trick for me. I’m not quite sure what it is, but they always make me smile.
This is a simple cupcake idea using some of my favorite basic elements like my go-to classic chocolate cupcake and my go-to vanilla frosting. The only thing I did different was to carve the frosting into some roses for a Valentine’s cupcake theme.
Continue reading Valentine’s Rose Cupcakes
