Cupcakes are the new designer dessert. This sweet treat has been around for decades, but in the past few years it has emerged at the top of the pyramid.
If you love the perfectly portioned pieces of cake covered in luscious icing, then follow these tips from Candace Nelson, the owner of Sprinkles Cupcakes, to make these delicious creations at home.
Patience is a virtue! Always cool your cupcakes before frosting. If the cake is too warm, the frosting will slide off and become a big mess.
Make sure all ingredients are at room temperature before you begin your recipe, because they will combine much more easily. Adding cold butter and buttermilk will result in a grainy, lumpy batter, which will tend to encourage over mixing.
Pick up dinner, but make dessert! There are plenty of great places to pick up gourmet food these days, but it's still hard to find a fantastic dessert. Dessert is the last impression you will make on your dinner guests.
Use the best ingredients you can find! There are so few ingredients in desserts that each ingredient really matters. Make sure you are working with the freshest butter and eggs, the finest chocolate and cocoa, pure vanilla and fresh zests, etc.
Presentation is key. Even a casual dessert can be a showstopper when presented the right way. When cupcakes are tiered, they go from a kids treat to a grown up dessert that can stand in for a wedding cake. Or plate dessert individually and garnish with freshly whipped cream or colorful edible flowers.
Sprinkles Cupcakes are made from some of the finest ingredients and you can make them at home by picking up one of their cupcake mixes which are sold at their store, or simply pick up a dozen of the seasonal flavors.
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