Chocolate 02 Butter Cupcakes (page 296) – day 1 prep ahead

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.


special vanilla. add hawaiian vanilla seeds to vanilla extract. also, store spent vanilla beans in the same bottle.

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

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5 thoughts on “Chocolate 02 Butter Cupcakes (page 296) – day 1 prep ahead

  1. Julie says:

    H, how interesting about the water! I’ll be prepping the black chocolate party cake today and will be thinking of this post.

    Your turbo-charged vanilla sounds just dreamy.

  2. Sharon says:

    using water straight from the tap could risk spoiling the eggs even if refrigerated..din’t know that one.

    And thats such a well clean, neat kitchen!

    • myyellowkitchen says:

      S, thx. Regarding tap water, it is always just my speculation. Raw eggs, as well as unheated milk, are an ideal media for bacteria growth.

      Sent from my iPhone

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