As soon as I saw their perfectly domed tops coming out of the oven, I was in love. My cupcakes/muffins have never before had perfectly rounded tops. I suspect beating the egg whites into stiff peaks before folding them into the rest of the cupcake mixture, instead of just mixing in whole eggs, creates this effect. I have to admit I wish it could be done with less work, but I still will make these again one day.
The resulting cake is very moist with a pound-cake like texture and you can taste the Bailey's without feeling like an alcoholic. The frosting is a rich chocolate. I really enjoyed how the mixture of shortening and butter made the icing more of a solid, easily spreadable mass.
Do you reccomend folding in egg whites instead of the entire egg? does it really change the flavor that much?
ReplyDeleteI must have been unclear in my writing (again). It doesn't change the flavor at all to my knowledge. It did make them have domed tops though instead of being flat across.
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