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Yellow Cupcakes With Chocolate Buttercream Icing

Have a dozen too many eggs? Perhaps a pound-and-a-half of butter is clogging your refrigerator? Why not let these ingredients clog your arteries instead? Just make them into cupcakes with buttercream icing. I used the yellow cake recipe from the King Arthur cookbook. First, I creamed the sugar and butter. I then incorporated the eggs (four, plus two yolks) and flour. For the liquid, I used some buttermilk I had in the refrigerator. I loaded the batter into cupcake cups... ...and twenty minutes later I had cupcakes. The icing was based on the neoclassic buttercream from The Cake Bible. I boiled a combination of sugar and corn syrup. I beat a half-dozen egg yolks to a lemony yellow. I then beat the boiling syrup into the eggs using my trusty hand mixer. After adding the butter and some baking chocolate, I had this rich, glossy icing. I let the cupcakes cool for a little while, then I applied the icing. The next morning, I used those eight egg whites fo…
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