Wednesday, May 25, 2011

Sometimes, I suck at baking

I had this glorious idea for a cupcake. It was going to be beautiful, and delicious. It wasn't. I am usually my biggest fan, I have loved almost every cupcake I have made, until yesterday. These cupcakes had the promise of being something great. Not so much. The batter was actually one of the prettiest batters I have made. The color was a deep lavender, I was excited. First pan in the oven had the looks of light fluffy cakes..and they over flowed. My mistake, each batter acts differently in the oven, some fluff and dome, others raise and then spread..this one, well, it was going all over the place! So, I made sure not to overfill the cupcakes,they were alright. I was going to make a goat cheese frosting, instead of cream cheese..never been a huge cream cheese frosting fan. But the way these  cupcakes were going, they were not deserving of a new frosting. I mean, we all know the frosting is the best part, right? I made buttercream, and tried one. Eh. They weren't the best cupcake out there, the recipe could use some tweaking. The original recipe found at smitten kitchen, used frozen strawberries. I didn't have any, so I used blackberries. They are not very sweet, and the seeds ruined the light crumb of the cake. They were okay. Seriously, but they need some revamping.  Here is the recipe, I would try the strawberry one first. It was actually a fun batter to make, seriously, it had the promise of a truly great cupcake..I don't know if I'll revisit blackberry cupcakes..maybe when my very own bush has produced some, we'll see.  

Pink lady cake..or in my case, the purple oops

4 1/2 cup cake flour
3 cups sugar
1 1/2 tsp baking powder
3/4 tsp salt
3 sticks unsalted butter
1 1/2 cups puréed blackberries
8 egg whites
2/3 cup milk

Preheat oven 350. In a mixer with the paddle attachment, combine flour, sugar baking powder and salt. Add the butter and berries and mix. In a bowl, add the egg whites, milk and some vanilla (I added vanilla because the berries were really tart) whisk together and slowly add the milk mixture into the flour mixture, scraping down the sides as you go. Fill your cupcake liners. I would use less than you normally would. Bake in the oven for 20-24 minutes. Let Cool and frost. These actually would go well with cream cheese frosting..

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