"You will likely make these cupakes again and again, varying the frosting and sprinkles to suit your whim or fancy. Two types of flour contribute to the cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender." - MarthaI can't say much about these cupcakes...either I really did something wrong or this isn't the best recipe! I have been wondering how things would turn out with this recipe, since it called for so much buttermilk (hence the name) and I had hoped not to do any subbing on that issue as well. I had everything I needed for these golden treasures. But something definitely went wrong!
The batter was tasty; I always eat leftover batter from the bowl as a test...right! But the finished product was dense, thick, dry and all-around uneventful. I made the chocolate buttercream frosting and added jimmies as a garnish, so they looked so perfect. But one bite said, "Put me down!" And I have never said that about many cupcakes! I went over all of my work and couldn't find my mistake. I guess someday I will make them again to see if it was Martha or Marie!
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