Yesterday, I tried Martha Stewart's Gingerbread cupcakes from her appropriately named Cupcakes cookbook. I had an interesting thing happen with these cupcakes. When I was removing the cupcakes from the muffin tin, the bottom of each cup was a small pool of what looked like butter. The paper liners all felt greasy. I've never had this happen before. The cupcakes tasted good - my family loved them and they were almost gone by last night. Per the recipe, I used room temperature butter, so I don't understand why the butter would melt - I guess one of life's little mysteries.
Today I am going to make my Sour Rye bread. I love that bread. It is so good. And I can guarantee it is better than Martha Stewart's rye - sorry Martha - you lose on this one! And I do promise to try Julia Child's French Sandwich bread this week, so stay tuned for more adventures!
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