Baking Fail – Brazilian Carrot Cupcakes

I suppose these weren’t terrible cupcakes, but none of us were really a fan. My bake challenge was a very difficult Brazil this week, hence the Brazilian carrot cupcakes.

I had high hopes for these! Original recipe stated self-rising flour, which I completely ignored. It did have baking powder in them, but not enough apparently to get a good rise. The glaze also never set up for some reason. Glaze was still tasty, BTW, just drippy!

There’s one thing I did enjoy about cupcakes – the carrots are pureed. If you aren’t an enormous carrot cake fan because of the texture, see if you can find a recipe with pureed carrots. Carrot flavor and beautiful orange color minus the shreds 😉

Maybe you’ll have better luck then myself! Original recipe here.

 

Baking Fail – Blueberry Hand Pies

These sad little blueberry hand pies were a bust, and borne out of my impatience 🙁

I generally have excellent results with King Arthur Flour recipes. This one would have been pretty fabulous had I worked the dough properly.

The recipe has multiple steps – make your pie dough, let it chill, make your filling, let it cool down, put your pies together, then bake. You’ll need a bit of patience!

Winging It Always Works…

I did everything right until rolling out the dough into squares. Instead of measuring correctly, I eyeballed it CUZ THAT’S HOW I ROLL. So I had some thick dough pieces, some thin, and some with no tops because I ran out of dough 🙁

At this point I had to roll and re-roll the dough to correct my sizing issue, but by then my dough was soft and half-melted while I rolled them back out.

I even thought to myself, ‘Maybe I should chill these first…the butter in the dough isn’t firm anymore,’ but ignored that sage advice because I was in a rush to get it done.

My result was a mass of too-quickly-browned blueberry hand pies that were raw in the middle.

Upside – they tasted pretty good! Which tells me it’s not King Arthur Flour’s fault – it’s most definitely my own. Note that the original recipe even TELLS YOU to refrigerate the dough if at any time it becomes too hard to work with. See how perceptive I am?? 😉

The moral of the story is once I start rushing through a step in my baking (which I truly love doing!), then maybe it’s time to take a break and call it a day 🙂

Original recipe here.