Chocolate malt cupcakes
Cupcakes and muffins
Cupcakes, take 2. These were the unfortunate cupcakes that failed so miserably last weekend. Luckily, the flavor itself was not at fault; but rather the recipe I chose for the frosting. Cooked buttercream and I obviously do not get along. Hey, I tried. Another thing that does not get along is buttercream and heat. No matter whether it is American, Swiss, or cooked, when the temperature hits a certain threshold it breaks down. Literally. Gloopy separations do not make for pretty or tasty cupcakes. I tend to avoid buttercream of any kind when the temperature gets above 90 degrees or so. You're going to need a much higher ratio of sugar to butter in the summer, and don't you dare leave that butter out too long. In the summer months, the call for "room temperature" butter should be purposely ignored (instead, take the butter out maybe 5-10 minutes before you beat it, that should work just fine). Additionally, substituting shortening for some of the butter will help keep it stable. I chose
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