Hi there,
I bought this cupcake recipe book after seeing it suggested on MN. I am making cupcakes for my DD's christening in June.
I've made two lots of cakes as I'm trying to get them perfect in time for the christening.
The first ones were the orange ones, made them for my Mum for Mother's Day. Made them on the Friday and took them over on the Saturday for her, she ate them that day.
I followed the recipe to the letter, making sure that everything was measured out correctly (even bought some new digital scales that measure liquid and solids) and made sure everything was at room temperature.
The cakes tasted really lovely but seemed to be very dense, not at all light. The Buttercream was very hard and quite thick in density.
So this time, I made the raspberry ones. The cakes themselves, even though I again followed the ingredients correctly, were quite dry. With the Buttercream, I used less Icing sugar and when eaten on the same day, the buttercream tasted much better. But when eaten the following day, tasted way too buttery.
Can anyone offer some advice. I'm obviously going to keep on trying because I've got until June to get them perfect. As I'm making 50, I will have to make them the day before the christening but still want them to be moist.
Any tips gratefully received! Oooh, one more thing, I might not have whisked them for several minutes after each addition, but more like a couple of minutes at a time, could that be the problem?