how to manage time for the takes? prep ahead (prep atake) is the answer. for ROSE’S heavenly CAKES: Chocolate Butter Cupcakes (page 296), measure and pre-mix the wet ingredients and also the dry ingredients.
weighing eggs. when 4 whole eggs are called for, use 5 yolks and the rest, by weigh, be whites. do so when hens are laying small yolks.
mixing wet ingredients: eggs, vanilla, water. because i am storing this 2 days prior baking, refrigerated, i am using “sterile” water such as pellegrino! boiled/cooled water works too. but using water straight from the tap could risk spoiling the eggs even if refrigerated! my mom always said: “raw water or a washed container not conpletelly dried spoils prepared foods, specially soups!”
44 grams of water, right on the mark
wonderful hawaiian sea salt. do you know salt is the best flavor enhancer for chocolate?
dry ingredients, whisked, kept airtight with plastic wrap of the best kind.
lining the star shaped silicone muffin pan with foil cupcake liners. after inserting the foil cupcake liners, apply a light coat of baking spray with flour, so the cake rising above the foil won’t stick to the pan