I must admit, when you don't get to taste the cupcakes, it makes it rather difficult to write about them. But that is the sacrifice I have made, and I will continue to use reviews of the cupcakes to report on the success of Cupcake Wednesday (I have, however, frozen two of them to indulge as soon as Easter hits). The yellow buttermilk cupcakes were from Martha Stewart's cupcake cookbook, and even though I cut the recipe in half (which is difficult when there are 5 whole eggs and 3 egg yolks) and used regular flour in place of the cake flour portion (using 1/4 cup less according to my mom), they came out fluffy and moist and nicely rounded on the top (I hate the cupcakes that come out flat). The maple buttercream frosting was from PureMapleProducts.com, although I substituted maple extract for the maple syrup (halving the recipe, I used three teaspoons of maple extract) and added a bit more milk, slowly, until I found the right consistency. Despite the strong smell of the extract (my fingers smelled like maple syrup for DAYS), the report on the frosting was that it was NOT (again, despite the smell) as maple-y as one would think. Thanks to this frosting, I now have just about every extract available at Vons!! My mom dubbed these cupcakes "Breakfast Cupcakes" (because I was going for the pancake inspiration), so that is what they shall be called!
What did Nan think of the maple syrup fingers?
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