Yellow Cupcakes with Chocolate Buttercream Frosting

Our second cupcake making Saturday with filled with problems and interruptions! We were strangely out of eggs – strangely because our ducks keep us well-supplied in general, but we’d been having a lot of morning scrambles, and huevos rancheros was on the menu last week. So a run to the grocery first thing in the morning for cocoa powder, another run later for eggs, that sort of thing. It was so disjointed I forgot to take pics!

I will report, though, that the frosting (same recipe as last week with the addition of chocolate) worked very well this week. The thing about doing buttercream in this way – sugar and egg whites in a double boiler before whipping – is that the end result does seem very light and silky. Not necessarily better than a thicker buttercream, but good to have in the arsenal when light and silky would be a better option. The cupcake itself, again, was a pretty stock yellow cake. Good, but not exceptional.

Araminta and Lucinda, when left undirected for decorating, have their own styles.

Araminta’s cupcakes:




And Lucinda’s somewhat ebullient style: