Comments on: chocolate cupcakes and vanilla frosting

By: Crema de vainilla, una cobertura para tus pasteles - Recetín

Crema de vainilla, una cobertura para tus pasteles - Recetín — Sat, 18 Jun 2011 08:12:24 +0000

[...] Crumblycookie #dd_ajax_float{ background:none repeat scroll 0 0 #FFFFFF; border:1px solid #DDDDDD; float:left; [...]

By: PLYSMB

PLYSMB — Sat, 02 Jan 2010 04:59:02 +0000

This icing is the best. It is THE Red Velvet Cake frosting that I grew up. While I understand that you may be put off by all the details in the directions, they are there for a reason and they are the reason why the recipe is so successful . . . waxed paper to deter a film from settling on the top of the cooling mixture just as you would put plastic wrap on the top of a cooling lemon curd to avoid the film formation. The number of minutes for beating each step are the secret to making sure you beat the frosting enough . . . so it gets whiter, etc. I grew up without these hints, just the ingredients list and a basic ‘how to make’ and was frustrated when it would turn out at times, and other times would have lumps. Now I know why and I know how to guarantee success every time. Thank you for posting this recipe for the Frosting.

By: joe

joe — Mon, 11 May 2009 00:43:07 +0000

i love the cupcakes.

By: bridget

bridget — Sat, 09 May 2009 12:43:38 +0000

Zahra - I haven't made Hershey's Black Magic cake, but I have made their Perfectly Chocolate Chocolate Cake, which looks really similar to the Black Magic recipe. I definitely prefer this recipe.

By: Zahra

Zahra — Fri, 08 May 2009 19:03:57 +0000

The chocolate cake sounds gooodddd…. My “go to recipe” is the Hersheys one …the “black magic” one? Have you tried it? If you have is this recipe better than that one? lol

By: bridget

bridget — Sun, 29 Mar 2009 13:43:52 +0000

Kim – Hm…well, I really don’t know, but I can throw a few ideas at you.

If you used the exact same ingredients (Dutch-processed cocoa as opposed to regular, baking soda that isn’t expired, etc.) all I can think is that your oven temperature may be off. Do you have an oven thermometer? I have two, and I find that my oven is 25 degrees colder than it’s supposed to be.

That, or maybe they were a little underbaked, so the center wasn’t totally set when you took them out of the oven?

By: Kim

Kim — Sat, 28 Mar 2009 02:44:37 +0000

I tried these cupcakes– My family loved them!! We’ll definitely be making them again.

My only “worry” is that mine sank in the middle…any suggestions?

Thanks!

By: Steph

Steph — Fri, 28 Nov 2008 17:50:45 +0000

I made this cake and think it’s the best chocoalte cake in terms of texture. The chocolate flavour is not as pronounced as their sour cream bundt. I’m worried that adding more chocolate or cocoa might mess up the texture.

By: Happy Halloween: Chocolate Cupcakes with Vanilla Buttercream « Dinner & Dessert

Fri, 31 Oct 2008 04:48:15 +0000

[...] about what to make, I finally settled on something simple after seeing these chocolate cupcakes on Bridget’s blog. I knew I could trust these to be good, since Bridget is one of the most thorough food testers I [...]

By: Irene

Irene — Wed, 29 Oct 2008 04:07:10 +0000

Chocolate cake and vanilla icing are also my absolute FAVORITE!
Currently my favorite icing recipe is a swiss meringue buttercream, similar to the italian meringue buttercream recipe you tested (the epicurious one with the cooked sugar syrup). The benefit of the swiss meringue is that you don’t have to mess with cooking sugar, instead cook the whites and sugar in a double boiler so that the eggs are cooked, then whip and add butter.
I worked at Magnolia and also find the cooked icing (used for the red velvet cake) weird (lovely texture but no flavor).
Love your site!