This is my first
Martha Stewart Cupcakes Club in a really long time. I joined the club right at the beginning, but lost interest when I wasn't enjoying the product I was making from the cookbook. Well, this month wasn't the best time to start up again. The cupcakes turned out dense and heavy just like a muffin. I find a lot of the recipes for the cookbook are like this. There is a HUGE difference between a cupcake and a muffin. The first and foremost is the density of it, if it's dense it's a MUFFIN. I made the cupcakes for my students and at least they enjoyed them.
Thanks to Rebecca from the
Baking Sisters for choosing this month's cupcake. Next month Candied Hazelnut Cupcakes. If you'd like to learn more about the baking club
click here and please make sure to check out the other member's blogs.
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| Everything you need |
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| Flour covered chocolate chips (so they don't sink to the bottom) |
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| Batter without the egg whites |
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| Whipping up the egg whites |
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| Batter with egg whites |
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| Finished batter |
