I must make a confession. I got disorientated, I remembered we were making a double chocolate cupcake this week and tackled the chocolate- chocolate chunk muffins (on page 19). The boys wanted cake and my computer was in the other room. Anyway, I will save that story for another post. I realised on Monday that Dorie had two double choc recipes and so tackled this today.
It was really interesting reading the comments in the forum of the TWD about some dry cake experiences with this recipe. I went ahead and made the recipe as directed. What it did draw my attention to is all of Dories recipes use All Purpose BLEACHED flours.
Bleached flour is not available in Australia. I have followed with great interest discussions on Rose Levy Beranbaums site about the importance of using bleached flour when it is called for and a rather intrepid English reader of Rose’s- Kate who followed up and did all sorts of experiments involving micro-waved flour. So I used plain flour (130g) and micro-waved it for a 90 sec burst followed by a stir and a 60 sec burst. This is what I do when I try to replicate cake flour.
This is a lovely thick batter (so much neater to portion out than the devils food cake cupcakes I made over the weekend). I set the timer at 15 minutes and then checked at three minute intervals. They needed 21 minutes in my oven.
I got a fair rise out of these given the scant amount of chemical leavening. All about the creaming of the butter/sugar/egg.
My cupcakes were not dry but they do crumble easily, you can see a fudgey layer just under the crust. If I had left them in the oven even a couple minutes more I think they would have really dried out.
There was such interesting discussion about this particular weeks bake. Go check out the TWD blogroll to see not only the pretty cupcakes but the baking science being considered.