Just made this recipe fpr birthday cupcakes. The cupcakes are for my boyfriend's b-day tomorrow, so this was going to be a test batch...but they turned out so darn nice, (No tweeking at all) that I just decorated them and can't wait to serve them! It's a beautiful batch of cupcakes! I admit, I was a little scared by the 8 yolk requirement, but you can't argue with the sheer volume of god reviews, so I gambled. The texture was very very light and fluffy. One hour after cooling, they are very moist without being heavy. I wasn't just pleased at how light they are...I was shocked! I thought for sure they would be heavy..but NO! Hurrah! I was very careful to sift dry ingredients twice through and used "soft as silk" cake flour. I also creamed the butter and sugar for a LOOONG time...but then was careful to ONLY MIX IN FLOUR MIXTURE UNTIL INCORPORATED!!! I wonder if the technique is what stumps some new bakers? There was no trace of any corn bread texture or flavor, unlike what some reviewers have reported. The texture of my cupcakes is so light, it floats. That said, if you're an enthusiastic froster. this is a delicate cake, so be gentle. Rave!!!
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