More sponge cupcakes

Recipe:


Beat together 3 extra large eggs with a little more than a half cup superfine sugar until thick and fluffy. Add 2 tsp good vanilla (like from Santo Domingo). Sift together 1 cup cake flour, 3 tsp baking powder (like Royal) and a pinch salt. Fold in the dry into the egg mixture by hand. Bring to a boil 3tbsp unsalted butter, 3tbsp water and 3tbsp milk and then add this boiled mixture to the flour mixture and stir vigorously to blend.


Chocolate variation: substitute quarter cup cocoa for quarter cup flour. Makes about 6 large and 10 minis. Bake at 350 for about 25 mins or until toothpick comes out clean.
My three flavors: marshmallow, dark chocolate dipped, chocolate mousse and granadilla curd and coconut cream.


OR:

Go to Martha Stewart's website and follow her recipe for the "hi hat cupcake'

A valentine delight: white and dark chocolate cupcakes with a creamy filling

Reinventing the wheel where the cupcake is concerned is definitely not on my menu! As long as the cupcakes are airy, creamy and not overly sweet and if you salivate by just looking at this picture, then I would have done my job. Even though the cupcake is steeped in history, mine is by no means stuck in the past. These are so comforting to the extent that moderation "flies out the window" when these babies come out of the oven. I think I could almost stop a war for a good many hours, heck maybe for good when these babies are served. All malice would simply dissolve and I do believe a truce would be in order ha! ha!.
Okay! so a little culinary exaggeration never really did hurt anyone!

Please e-mail me for the recipe.

Nazarina.