Pink Cucakes Numero Cinco. The finale.

Well, The birthday party has come and gone and the cupcakes (all 5 batches of them) have been devoured. I've come to the conclusion that the muffin method of mixing cake batter is not the best. It just creates too much gluten and makes your cupcakes the consistency of muffins, which in my opinion is not a good thing. Don't get me wrong...I love muffins but when going for a cupcake you're looking for dessert not breakfast. I did make one more batch before calling it a done deal. I used the same ingredients but added baking soda and prepared them using the muffin method. I was severely dissapointed, they were little pink muffins.
Conclusion...Batch #3 was my favorite by far. The cupcakes were light, airy, and moist. Like little clouds. If you'll recall those were also the flattest batch and they had that delicious crunchy ring around the edge. So, I learned that in this scenario I'm ok with a flat cupcake (I can pile it high with frosting) as long it is light and dessert-ish.
As far as frosting is concerned I decided to use two types. I glazed the bottoms of the cupcakes with strawberry glaze. To do this I flipped all of the cupcakes upside down then spooned the glaze on the bottoms. I then let them stand for about 20 min. Meanwhile I whipped up a delicious strawberry buttercream frosting and piped that on top.

I will now include the original recipe and the new recipe...

"My 2 egg treasure cake"               "Light & Airy Pink Cupcakes"
     Miriam McGarry                                    Andrea Bowers
       Adjusted to 5000 ft. altitude and to all purpose flour
2 cups less 2 T flour                           2 cups less 2 T flour
1 cup plus 3 T sugar                          1/2 cup plus 3 T sugar
2 3/4 tsp. baking powder                   2 tsp baking powder
2 eggs (unbeaten)                              2 T. buttermilk powder
1 tsp salt                                            1 tsp salt
1/2 c. shortening                               1/4 c softened butter
1 cup plus 2 T milk                           1/4 c canola oil                          
1 1/2 tsp vanilla                                 4 oz drinkable yogurt (strawberry flavor)
                                                          1/2 c water
                                                          1/2 c freezer jam (strawberry
                                                          3 egg whites (unbeaten)
                                                          3 drops of red food coloring

Instructions for both...
Preheat oven to 375. Put all ingredients in bowl except eggs. Mix until incorporated. Add eggs/egg whites one at a time until incorporated. Stop mixing as soon as last egg is incorporated. Pour into greased cake pan or muffin cups. Bake cake 25-35 min or until golden brown around the edges and cooked through. Bake cupcakes 21 min or until golden brown around the edges. Let cool in pan a few minutes before taking out and cooling on a rack. For best results use light colored pan.

Strawberry Glaze
4 c. powdered sugar
1/4 c freezer jam (strawberry)
1/4 c water
2 drops red food coloring

Instructions...
Combine all ingredients and spoon onto cupcakes.

Strawberrry Buttercream Frosting
1 stick of softened butter (whipped)
1 tsp vanilla
1/4 c freezer jam
1/4 c milk
5 c powdered sugar (approx)

Instructions...
OK, I'll admit it...I tried to measure but forgot halfway through. The way I usually make butter cream frosting is whip the butter a splash of vanilla a splash of milk and in this case freezer jam. I then slowly add the sugar until the frosting is the consistency I'm looking for. In this case I wanted semi stiff and creamy. You can be the judge.

Here are some pictures I found fascinating....

 

This is the drinkable yogurt I used but there are many varieties and flavors

This is the can of Buttermilk Powder I put in the cupcakes. It is found on the baking aisle. You could also use real buttermilk and replace the water and buttermilk powder.

  

This is one cupcake from all five batches. Oh the difference egg yolks make in color. Numbers three and four have no egg yolks. 

 

Here's a cross section of the insides.

 

 Here's what they looked like finished. Hooray!