I’ve never seen such cupcake tragedy. The tops were crisped, cracked and sunken in. The crumb almost had no structure. What happened?
Flashback 2 hours earlier. A glass of wine was waiting for me as I came home from some errands. I was in an upbeat mood – perfect time for wine. Ofcourse, it escaped my mind that I had to make cupcakes for a friend’s girls party for the next day.
By the time I got started with the cupcakes I was almost done with my glass of wine – believe me it does not take too much to get to me at all. But I convinced myself that I was in control of all my faculties.
The first inkling that something was not right was when the flour flew all over the place as I whisked it into the batter using the stand mixer. After that I was only able to fill 22 cupcake liners. Strange. That’s a lot to be way off.
So I popped the trays into the oven, checked my email for a bit and decided to clean up. It was then that I saw them . Three whole eggs sitting amidst the cracked shells in the egg carton that were supposed to be in the batter! Oh sh*t!!!
At the same time, the cupcakes started morphing into grotesque mounds of molten goo that baked up quickly and then collapsed. Another realization hit me. I should have used the paddle attachment instead of the whisk! With the whisk , I overbeat the flour that activated the gluten or baking powder too much that the cupcakes rose too fast. The missing eggs, besides helping to fill those last two cupcake liners, helped in crumb formation.
So, here I am waiting for my normal looking cupcakes to cool off. Glad I did not mess up this second batch…because I am out of butter!
Oh, so you know how they say it’s great to drink wine while cooking – I don’t think that applies to baking.