I've started to notice a few comments on my baking posts from people saying how good everything looks and how they'd never be able to bake anything like that. While I'm really flattered at how impressed people are with my baking, I'd hate to give you the false impression that I'm a star-baker of any description. Sometimes things go wrong and passing off a total disaster as a deliberate new-invention is more impressive than mastering a true showstopper bake. So what came out of the oven looking rather a sorry messy got turned into these 'cake-cups' that I filled rather than topped with icing and decorations, and this got a definite thumbs up from my friends. I think they lasted about six hours...
I had a free Saturday afternoon, a craving for something chocolaty and some new cupcake cases and a mixing bowl that I'd won via Rooma's Twitter competition. I also tried out the silicon cupcake cases and sprinkles that I received from Lauren in the Student Box Swap and they worked brilliantly. Chocolate cupcakes seemed the way to go, but the idea of trying to make gluten-free cupcakes was a bit daunting and so I thought I'd just take a brownie recipe, tweak it a bit with the hope of it being slightly more cakey and spread a bit of icing on top. It didn't turn out quite how I was expecting, but I still produced something edible at the end and that's enough of a success for me!
I'm not going to share the brownie recipe because a) it just didn't really work for cupcakes and there are plenty of good brownie cupcake recipe out there (Giada of Miel Cafe recently posted a good one), and b) it's my sister's top secret recipe and even my friends aren't allowed to know it apparently!
I made two types of icing though and these I will share because I think they were yummy and I will definitely be using them again!
Coffee & Cocoa Icing
75g icing sugar and 25g cocoa powder in a mixing bowl
50g butter, 50g caster sugar and 2 tablespoons of strong coffee in a saucepan. Melt the mixture until smooth and then bring to the boil before pouring into the icing sugar and cocoa. Stir until smooth and thick and then spread onto your cupcakes.
White Chocolate Icing
75g icing sugar in a bowl
75ml double cream, 100g white chocolate and 50g caster sugar in saucepan. Melt the mixture and bring to the boil before stirring into the icing sugar.
I also added mini marshmallows, chocolate hearts, sprinkles and some of the crumbled bits of overflowing cake...
So rather than being a proper recipe post, this is more of a 'how to deal with a baking disaster' type post. Hopefully my next bake will go a bit more to plan!
My prizes from Rooma- I especially love the ceramic mixing bowl
Looking good before going in the oven...
And then looking a bit collapsed afterwards
I only wish I'd got a photo of them when I opened the oven (which has no light) and was confronted with hugely overflowing cupcakes that promptly sank to look like this
They definitely don't have the 'too-good-to-eat' look- which I like actually, nothing to stop you digging in straight away!
If you enjoyed this post, you might also like my 'Baking Bloopers' post, showcasing some of my less fine baking moments.