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July 26, 2006
Carrot Cupcake Disaster!
I started making carrot cupcakes yesterday. Halfway throught the recipe I realised that it called for "oil" as one of the ingredients. The last time I made low-fat carrot cake, I had used oil. Come to think of it, most carrot cake/cupcake/bread recipes call for oil, must be a made for each other kind of thing. But it must have slipped my mind completely. See, the problem was that i was making the cupcakes for my son and I wanted to make something with butter in it. So with all the over-confidence of an avid baker, I went ahead and substituted oil with butter and added a dash of milk to retain the moistness [the batter was rather dry without the milk]. Ahhh Disaster!! you may think at this point ..... but no, i think the switch of ingredients was on the dot and things seemed fine. Then I made the mistake of using tacky patty-cups which I had bought from the supermarket, fooled by the glossy aluminium foil and truly believing in my heart that they were indeed strong to hold a dollop of batter and cook it to perfection. Sadly, that wasn't the case. And disaster struck!!
Once the cupcakes were in the oven and the batter started melting and cooking in their doomed cups, the cups lost shape and the batter started running everywhere. I physically hovered over the oven [if that is indeed possible] and willed the batter to cook fast enough and reach a semi-solid, spongy state so that it would stop running. My prayers were answered, eventually. The resulting cupcakes were delicious, although they looked like their own flat mushroom-topped cousins. Ah well, my son enjoyed them; what more can a mother ask!!
PS : Moral Of The Baking Story is - Always use strong cups for baking your sweets treats.
Posted by Gel at July 26, 2006 3:46 PM
