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I made the Guinness cupcakes I first learned about from kalleah. They just came out of the oven.

The are beautiful, but they appear all to have risen then fallen somewhat in the center. I'm sure there's some website that will tell me what must have gone wrong. (For example, I've never been sure my oven really heats to the temperature it says it does.) Two muffin pans were metal, the other silicone, but they all rose and then fell. They'll be tasty (of that I have no doubt) but it's disappointing not to have them as perfect as the picture.

Fortunately there's icing. I think I'll make it a little on the thick side, at the risk of sacrificing the "foam" metaphor, so that it covers rather than emphasizes the little thumbprint-size dips at the tops.

This recipe makes a lot of cupcakes. I was afraid I was going to run out of pans! I filled 24 small (old-style) muffin cups 3/4 full, and still had a few spoonfuls of batter left over. And they all rose above the muffin pan liners! This is an abundant, rich recipe: my cupcake eaters will, I hope, feel well appreciated

ETA: Nutritional Values (because I'm a geek like that):

EATA: for readable numbers, click on the picture. LJ has decided that it refuses to display this picture in a post in anything but a small size.



( 2 comments — Leave a comment )
Jun. 15th, 2009 11:36 pm (UTC)
Hmm, I never had an issue with them falling in the middle. How old is your baking soda, and has it been open? Maybe it's lost its oomph.

I don't think it matters that much if they fell a bit -- the frosting is so good. Mmmm.
Jun. 16th, 2009 12:56 am (UTC)
Yes, the frosting worked well. It covered the slight indentations. There was the perfect amount of frosting for every cupcake -- it worked out perfectly that way.

They were well-received: 17 people ate 11 cupcakes, which, considering some are on diets, some are vegans, and some are diabetic, is pretty good.
( 2 comments — Leave a comment )