Yellow 02 Butter Cupcakes (page 295) – prepping dry ingredients

believe it or not, this is the first time i am using store bought superfine sugar.  i have always been making my own by running granulated sugar in the food processor.  ROSE’S heavenly CAKES: Yellow Butter Cupcakes (page 295) should shine with virtues as it is a super fine perfect example.

what an eye opener, a revelation.  i can see and feel the difference.  store bought superfine sugar has uniformly fine granules all across, also very little dust.  food processor sugar resembles a blend fine granules, coarse granules, and dust.

go figures, the attention to detail i spend, plus all the research on ingredients and methods i explore, keeps me from making a simple butter cake in one day.  my baking schedule (my mantra) is now “prep dry ingredients one day, prep wet ingredients another day, mix and bake another another day, and eat and share another month!”  here are the process photos for prepping dry ingredients:  measuring baking powder, measuring baking soda, whisking dry ingredients, and returning the baking powder to frozen vacuum.

6 thoughts on “Yellow 02 Butter Cupcakes (page 295) – prepping dry ingredients

  1. Phyllis says:

    the clarity of the granules is amazing! I will still make myown most of the time for oun weekday cakes but perhaps I’ll spring for it for special occasions.

  2. I have been using it. I figure I am doing the best, I splurge to try to work with the best.
    Oh my, I almost fell over when I saw the Palmscale, LoL Now what monster have you introduced to incite my instant gratification disorder – Sooo adorable. On the way to look at Amazon : )

    • J, and it seems to be styled after the original palm pilots! Flip lid and all. The lid is sturdy and it protects the scale. Precision scales like this one are not to be pounded on when stored. Stored? Mine is on display all the time…

      Sent from my iPhone

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