For me, an ideal cupcake must be light & loose (texture wise). Frosting & decoration are secondary to me right now. I need to find the best base before learning to apply the final touch aka ‘cosmetic’.
So few days back, I baked a dozen ‘no name’ cupcake. You’ll know why later. The cupcakeblog recipe call for lime flavor but I decided to change things a bit since I don’t have lime and a couple of other things. Plus I’m too lazy to bash up the frosting & cream.
No cream. No frosting. So what should I use to decorate my cupcakes? Remember, decorating is second priority to me right now? I decided to do the easy way out. I searched for leftovers & soon-to-be expired stuff from my fridge.
Ended up using red & green jellies (expiring soon), walnuts (leftovers from Chinese soup) & baking chocolate (how can I give this a miss?)
Ahem ahem… May I present you my No-Name Cupcakes…
Seriously I have no idea what I shall name them. I can’t call it vanilla cupcakes because I didn’t add vanilla essence. So No-Name Cupcakes be it.
Texture wise… it’s a bit densely packed, not light enough and certainly not loose. But I can say it’s the yummiest I’ve made so far. Thankfully it’s not chewy at all. A chewy texture means over-mixing. Maybe I shall double up the baking powder to get more air hence loosen up the texture.
I shall continue to look for my perfect cupcakes batter.
Do you own the perfect cupcakes batter recipe? Do share with me if you do.
And share with me what are your criteria for perfect cupcakes. 🙂