I’ve been playing all week with my new stand mixer, and it’s wonderful! First, I had the urge to over mix everything, but that turned out really dense, yucky cake. So after a few batches of failures, I got tired of ‘oooo’-ing and ‘ahhhh’-ing at my mixer and made these oh-so-fluffy and light vanilla cupcakes from Sweetapolita. They’re so light they almost remind me of angel food cake, but just heavy enough to hold the frosting on top. These are so moist and scrumptious that my husband and I couldn’t stop eating them plain without frosting.
But of course everything is better with frosting, right? With such a basic cake base, I thought I’d jazz up the frosting a bit with strawberries with this recipe from Brown Eyed Baker. I just love the strawberry bits and the natural pink of this frosting. Since I have a mixer, I stepped up my usual frosting and made a Swiss Meringue Buttercream Frosting. I felt like my vanilla cupcakes were already sweet enough so I decreased the sugar in the frosting by 1/3. The consistency of this frosting was a little bit soft though so I might have to play with it a little more. I need to practice my piping too!
I’ve been complaining about dense cupcakes for awhile now, and I was hoping my stand mixer would solve the problem. I also started weighing my ingredients, changed my method of blending the ingredients, and made sure that all of my ingredients were at room temperature before blending. Since I changed all of these at the same time, I’m not sure which had the biggest effect on the density of my cupcakes, but I’m going to continue doing all of these from now on. The results are incredibly light and fluffy (have I said that too many times now?).
I’m toting these cupcakes to my students today so I put them in my Glossyboxes! Aren’t the boxes too cute for words?