YUMMY!
Very moist chocolate cake with the perfectly light and fluffy Swiss meringue buttercream.
I love the one bowl idea (Even though the kitchen still ended up looking like I baked 3 weeding cakes). The batter is very runny so forget using an ice cream scooper (Pour it in or use a ladle). I used good old American Hershey's cocoa from Walmart (No Valrhona or Scharffen Berger Cocoa in this economy). The batter actually made 34 cupcakes which baked for 20 min (Rotating at 10).
I even gave a dozen to my ex-husband and his fiancee for their rehearsal dinner tonight (I know, I am the nicest ex-wife in the world.)
118 to Go!
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1 comment:
I'm so happy that I was fortunate enough to try these cupcakes. Thanks for bringing them to class. It really made my night. I still haven't gotten the book, I'm still waiting for it in the mail. These cupcakes make me so happy!!! Can't wait to try making them.
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