I have a great recipe for Guinness chocolate cake that I've been using to make cupcakes. A chef had virtually the same recipe and told me he loves it because (1 he's not a pastry chef and 2) he can make it in adv and bake it after a few days in te fridge. I was thinking it might be double acting baking powder that would do it but is it really that active to make it work? My cupcakes came out perfectly fine after letting the batter sit 2 night in the fridge. I'm super curious if there's something else that make it such a durable batter... Any thoughts?
Thanks in advance!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)