Last weekend, I had a baking flail. In fact, the only reason it wasn’t an all-out fail was because I learned a thing or four while I stuffed up. Both taste and look took a hit, I’m afraid – but I am very thankful that not a word of criticism was uttered by the receivers of said baking flail, the morning congregation at our church. Sometimes you have a dud and you just have to make the most of it, so I’m glad that they were still eaten up! I feel that you need to see these pictures, whether you’ve had your own baking failures, or if you’ve never set foot in a kitchen for fear of failing, fear no longer…and join the club!!!
Red Velvet Cupcakes with Cream Cheese Icing
I tried a new-to-me recipe for red velvet cupcakes: Garrett McCord’s recipe at Simply Recipes. I used his suggestion of adding a tablespoon of distilled vinegar to a cup of milk to make my own buttermilk. I also roughly followed his instructions for the icing, and needed all 3 cups of powdered (Kiwis read icing) sugar, sifted first. Sifting icing sugar is a good habit to get into – it really helps keep icing/frosting consistent. Garrett’s icing recipe made enough to pipe rosettes onto all the cupcakes.
All up, I was disappointed: the cupcakes were too firm (not velvety) and not really a decent red colour. I’m not ready to recommend this recipe yet. Perhaps some of you could have a go and let me know what I did wrong
I could have accidently over-mixed them using the ‘folding’ function on my mixer; it’s a fairly universal baking fact that small cakes need the barest of mixing to keep them aerated enough to rise into light and fluffy morsels.
Another possibility is that I simply over-baked them.
Colouring the cupcakes was about the only thing I managed to not OVER-do! I didn’t have a lot of liquid red colouring so tried to use my gel colour instead, but found out that it didn’t blend in very well; the ingredients in a mixture like that are too heterogeneous in texture and consistency so the gel didn’t have as much effect. Note to self for next time!
Without sounding like too much of a downer, the icing even when pear-shaped. I made the mistake of using low fat cream cheese for the icing. Taste-wise, I know well myself that low fat cream cheese is always a poor cousin to the full fattier version. So as a punishment for my lesser fat crimes, the icing started to separate due to the insufficient fat content.
|Insufficient fat content made the icing separate (not properly mix) and crack along the edges of the rosettes|
Isn’t it great that you can learn from my mistakes? 😉
And flailing all, just remember: a multitude of ills can be covered by edible glitter!!! Really popular with kids (little AND big!) 🙂
I promise there will be a less ‘flailing’ post to come shortly to show that success can be just around the corner…