I have been OBSESSED with all things Georgetown Cupcakes lately. I've never been, but I'm hoping to stop by next week while I'm in L.A! I watched their show on TLC and now I check out their Cupcake Cam on a weekly basis. G-U-I-L-T-Y P-L-E-A-S-U-R-E. Let's just say this cupcake was inspired by them.
I have always been a fan of their "signature swirl" and I remember that when they started Sophie and Katherine were the only ones who could do it just right. They frosted ALL their cupcakes. I watched tons of videos, but I couldn't seem to get it. This time around I looked through the recipes they shared, because I just knew the fluffy frosting was key! Of course, they use the highest quality ingredients, but one thing I'd never considered was European butter. That took me down a research rabbit hole.
What exactly is European butter?
What makes it better or different than regular "American" butter?
Long story short - higher fat content and that sounded pretty damn good to me.
The ladies of Georgetown Cupcakes did not lead me astray. The frosting was delicious! Next time you bake I'd suggest splurging on the fancy butter. It's well worth it.
Note: I tried the filling two ways, layered in the batter and baked and also filled after the baking process. When the filling went into the oven it reminded me of a Cadbury egg's filling. Still yummy, but messy. I would definitely recommend filling them after they've come out of the oven.