debbie’s take on ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298) is frosted with Dreamy CreamyWhite Chocolate Frosting (page 85) flavored with passion fruit butter and topped with toasted chocolate.
debbie used buttermilk in the cake batter as well as pineapple chunks. I TOTALLY LOVED THE TASTE OF THE WHOLE THING!
ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298) with milk chocolate ganache, at my niece’s 10th birthday at Ice Palace Hawaii.
hector’s take for ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298), was for my niece’s 10th birthday. 
the theme was skulette.
hector’s take for ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298), frosted with milk chocolate ganache
for ultimate ganache consistency, let is slowly cool at room temperature, overnight. refrigerate for a couple of days (covered). bring it to room temperature until it reaches 70 oF. stir lightly, and pipe away!
i am using a large open star piping tip, at a 90 degree angle, piping two stars: one directly on top of another. release pressure prior lifting the piping bag, to create hollow centers, flowers alike.
hector’s evenly bakes with ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298):
i make a point to never overbake cupcakes. a few minutes too long in the oven would dry them out quickly. bake only till internal temperature is 190-195 oF. YES, on these white velvet cupcakes, it means PRIOR the top crust browns!
i am doing something wrong with ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298). this also happens with a few other butter cakes i’ve been mixing.
this is what the batter looks after mixing, what do you think it is? seems like the flour has seized into grains, and there is strings of butter and liquid around it!
it seems like i may have added too much liquid on the first mixing when butter is mixed with flour.
or it seems that i am using evaporated milk and water (1/2 each) instead of whole milk!
help me…
for ROSE’S heavenly CAKES: White Velvet Cupcakes (page 298), the cleanest, fastest and most even method to fill cupcakes is with a piping bag on a scale.
trust me, with just a little practice, you won’t be using any other method!
