One of the joys of cake making and motherhood are impromptu tea parties. My almost three year old daughter Olive is well versed in the custom and loves it when I test recipes or decoration techniques. This time around I was experimenting with cake chemistry, a la Cake Journal . The lovely Miss Louise from Cake Journal has a theory of how to make the perfect domed cupcake - perfect for dipping in poured fondant. She changes the traditional method of creaming butter and sugar together and instead whisks the eggs and sugar together and melts the butter with the milk. I used my favourite vanilla cupcake recipe to see how different (and puffed) my cupcakes could be. Method-wise, I would go so far as to say Cake Journal's method was simpler and faster. It was supposed to yield a runny batter which would benefit from using a jug to pour the batter into the cups but mine was still thick. I ended up using my trusty ice cream scoop. I filled the cups past the three qu