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 – Lemon Meringue Cupcakes

This was a frustrating one 🙁  How did I get these melted snowballs in the first place? Read on!

I had some tasty leftover lemon curd from this recipe and because food waste drives me nuts, lemon meringue cupcakes seemed a perfect way to use it up completely. The cake was a yummy vanilla batter and I piped the rest of my lemon curd into the finished cupcakes. No baking fail to be seen. So far so good.

The crowning achievement of this recipe was to be the beautiful, lightly toasted meringue swirled perfectly on top. Unfortunately, the stars were not aligned, because said achievement didn’t materialize.

What happened, tiff? I’m dying to know!

After 15 minutes of beating whites to death and still not getting stiff peaks, I realized I was wasting my time. I either had a bit of fat in the bowl or on my beaters or too much moisture in the air, but either way it wasn’t going to happen. So I did what I usually do in times like these – I improvised!

Surely adding some butter to my soupy meringue would fix this problem. It will be a buttercream/meringue hybrid that I invented and would get wealthy when I sold the recipe to the highest bidder.

It actually tasted fine, like a light buttercream, and piped sorta okay onto the cupcakes. Now to complete my work of art, I decided to put this BUTTERcream/meringue mixture under a very hot broiler!

I did have this internal conversation right beforehand:  ‘Maybe this won’t work, because there’s now plenty of butter in here, and butter melts,’ but I did it anyway, because why not?

Within seconds, my piped swirls are smooth, bald-headed white caps. I now know I should’ve listened to my gut! I’m still learning this particular life lesson apparently 🙂

I could attempt these again, but I’m not about to whip up more lemon curd just to fill a cupcake. Maybe I’ll try in the future when I need to use up leftovers.

Cherry Almond Cupcakes

I finally got around to making a recipe from Simply Beautiful Homemade Cakes, reviewed here. These cherry almond cupcakes were the first pick on my to-bake list and ROCKED! If this recipe is any indication, I think I’m going to enjoy trying a few others from author Lindsay Conchar.

You will notice in the pic absolutely no actual cherries in the cupcakes, although you can place one on top if you want to. I prefer just the flavor, minus the canned cherries 😉 The icing gets its flavor and pretty pink color from maraschino cherry juice.

BTW, almond + cherry married together are delicious! These are perfect little Valentine’s Day cupcakes 🙂

Recipe can be found in Simply Beautiful Homemade Cakes! You can click on that cute little book below to purchase from Amazon if you’d like and I’ll get a small percentage to support this site.