I was craving childhood cupcakes. My mom used to make the yellow cake from the box and top it with frosting from the can, and little could make me happier as a kid. This is like the grownup version. The flavors are essentially the same, but with that baked-from-scratch goodness and slight sophistication. After all, I dressed them up with sugar pearls. This White Velvet Cupcake is moist and has such a tender crumb, and the Chocolate Buttercream is better than anything ever sold in a can.
The recipes come from Rose Levy Beranbaum's new book, Rose's Heavenly Cakes. This is not a book of the quick and easy, not for whipping up on a random Sunday afternoon. This book is for making grand cakes, wedding cakes, cakes to impress the pants off someone. They're beautiful, of course, and no doubt delicious, but many looked so time-consuming. This cupcake was great because it didn't require too much effort or time, and a photo editor at work told me it was "the best cupcake I've ever had."
I watched a video of Rose's where she pointed out that your average frosting usually has a slight grainy texture. This is because the sugar or confectioners sugar is uncooked, and all those granules are just beaten in. This buttercream, on the other hand, dissolves the sugar over heat and makes use of some corn syrup, resulting in the smoothest buttercream imaginable.
I watched a video of Rose's where she pointed out that your average frosting usually has a slight grainy texture. This is because the sugar or confectioners sugar is uncooked, and all those granules are just beaten in. This buttercream, on the other hand, dissolves the sugar over heat and makes use of some corn syrup, resulting in the smoothest buttercream imaginable.
