Pink Cupcakes #4

So, I'm on batch 4 and thinking I'm in the home stretch until things didn't go according to plan. On the top is the batter without egg white (heavy batter) on the bottom is the batter with egg white (light batter)

I thought if I puffed up the egg whites and incorporated the whites into the heavy batter I'd lighten everything up and have a perfect cupcake.

Sad news, they weren't as good as when I just dumped everything in the bowl and turned on the machine. So, I'm going to research some new methods. They were still light and airy but not as much as before and they didn't seem to rise...hmmm. I'm baffled.

The cupcakes still taste great they're just so small. I didn't want to overfill the muffin cups because then the batter just kinda spills out (a least that's what happened with batch 3) so I filled them 2/3 full and was as accurate as possible. When they came out of the oven they weren't  even a teeny bit higher.

Conclusion...
More research on mixing methods.

New Developments... Butter Cream frosting is in the lead (If you include 3 votes not in the poll)