I found this recipe a couple of weeks ago and I just liked how pretty these cupcakes looked. They look good, right?
There are 111 comments on the post. And I think I might have read every single one of them.
Now I don’t mean to judge, but I have I guess, but so many people seem to be fascinated that this is what is termed a “from scratch” cupcake.
What that means, as I discovered, is the cupcake batter hasn’t come from a box.
I was a bit flabbergasted really. You mean people haven’t actually “baked”. They just tip in the contents of a box, chuck in an egg and milk and call that baking?
I’ve thought about this for a few days now. I can’t quite get my head around the idea of “not” baking from scratch.
Yes I can accept that you might get caught out, or told at the very last minute about the need for a child to produce something baked for the next day.
But these people replying sound like they’re far from novice bakers and yet haven’t actually baked anything where they’ve had to gather and deal with all the ingredients in their natural, separate form.
I think I’ve “baked” two things in all my life from the contents of a box. And by the second time Mark and I both coined it “Betty Crock of Shit” baking.
Ok, off my soap box now.
The only thing I thought would be challenging in this recipe was icing the cup cakes. Well first I needed to see how the batter would cook up. Let me just say now that as the first 6 were baking I learnt several things:
- Baking in a muffin pan was pulling the cases out of shape
- The cases needed more batter
- I’d need to turn the cupcakes part way through thanks to my oven not baking evenly
- Buying pretty cases was pretty much a waste of time.
So the baking went like this, follow along with the picture.
And the first 6 “test” cupcakes looked like this:
And in the end I just put the cases straight onto a cooking tray and they turned out much better. I also increased the amount of batter so that they would at least reach the top of the paper cases.
Given all the type about these cupcakes, would they actually look and taste any good? I ripped into the case of one of the first 6, one that I knew hadn’t cooked quite perfectly on the top, so ignore the sticky look at the very top. This gives a good idea of how it baked.
And because I usually have no self control, Mark and I tasted this while it was still piping hot. It tasted very pleasing, but I’m not a discerning enough baker to say whether it was outstanding or just so-so.
Now I had to wait for these babies to cool so I could ice them. But could I? I’ve not piped icing before, or if I have, I sure don’t remember. And given I had to buy a piping bag set, it leads me to believe I’ve not piped icing.
Gosh, I’m really making a meal out of the lead up of this.
Ok, so the first 6 (well 5 left) were below the case and the second lot rose above, and were rounded, but I still managed to get the jolly things iced “ok”.
See what a waste the pretty paper cases are? You can’t even see the nice pattern.
Word of warning, this icing is very VERY sweet. I missed breakfast and lunch. I was taking finger swipes from the bowl with left over icing (which there was quite a bit. The recipe said 24 cupcakes, I got 19, so therefore more icing than was needed) and it was sweet. It’s a wonder I didn’t have a sugar high. Well eaten with the cupcake the sweetness was much more pronounced. This was almost too much for me. Not quite the hold onto your teeth material because you fear they will fall out, but it was pretty close. I almost couldn’t eat the fudge slice I made, but I struggled through after cutting a piece in half (see post following for that recipe).
While I think my effort was pretty decent, the photo at that top is still the winner. Now, if I’d had some sprinkles, then maybe mine would have “taken the cake”