Hi, all ~
I'd like to try this but not sure exactly what it is and how I do it with an existing scratch cake recipe. Can you give me some help?
Reverse creaming is essentially the biscuit method. You cut the butter (or shortening) into the dry ingredients.
According to CooksCountry this is what they said about reverse creaming.
Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake.
The purpose of this mixing method is to coat the flour with fat before adding the adds and other liquid ingredients. This will decrease the amount of gluten formed (BAD) and give you a nice, tender crumb (GOOD).