Has anyone tried to make cupcakes with Sylvia Weinstock's classic yellow cake recipe?
just made some cupcakes with this Sylvia Weinstock Yellow Cake recipe today. I used the recipe with the cup of sour crème, not the recipe with the cup of milk.
They took almost 25 minutes at 350 f. to cook, just until they got a touch of color on the edges when the skewer said they were done.
They were slightly domed when they came out of the oven, but within a minute or two they flattened out. I like flattened cupcakes (but It did cause me to wince when I saw them shrink.) The cakes were very soft and tender, very light weight. They tasted like vanilla custard ice cream, smelled nice also. They'll get a top off with some SMBC tomorrow and I'll get some taste test feedback soon.
impatience got the best of me. I froze a couple for a few hours, thawed, put a blob of SMBC on top and taste tested. The freezing did the cupcake some good IMO. It firmed it up just enough that I could hold the cupcake without it feeling like it was going to collapse in my hand, yet it was still soft with a tender mouth feel.
I'll add another tsp. of vanilla next time. It's that vanilla custard ice cream flavor that I like in a cake like this. It would go so good with caramel, or strawberry. maybe even a soft milk chocolate. ( Hope my guinea hens like it. testing soon.)
Yes, howsweet, I know exactly what you mean, as you described it perfectly.
I'm going to try this again Kate, and I'll add the 1/4 cup of cake flour for cupcakes.
It just occurred to me that if it works so well in regular sized cakes , perhaps Jumbo sized cupcakes would work better than standard sized cupcakes. Along with the added flour, the larger size would give a little bit more chance for some structure.
♦ I'm not giving up on the cupcake idea yet, love 'em too much myself. And I couldn't stop licking the bowl before I washed it, this batter is super scrumptious yummy.♦