Well I'm doing two cupcake cake events in the next week and a half so I was playing around with some new recipes one was Martha Stewart's Meyer Lemon cupcake recipe. URGH. It started out good. I thought wow these will be a hit seeing that there is cream cheese in the batter!!! NO they are so dense that it crossed the thin line between a muffin and a cupcake. I was disappointed not only because I wasted 7 eggs and tons of other ingredients but itwas such a waste of time!
My frustration poured over into work today and I vented to the Rachael Pastry Chef of the bakery at D and D.Her advice was to use egg whites only. I haven't done that before... me being into cookies more then making cakes I haven't had tons of experience with it.
I have also experienced and heard that the Martha Stewart recipes are 50 % failure rate in the home kitchen so beware!
What i really want to know is why the heck is box cake so light and fluffy! I'm going to find out what the secret is....
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