I decided to adapt this week’s entry into cupcakes because tonight is my (very small and intimate) Oscars party and I reckoned cupcakes would be easier to eat than cake.
I made the cupcakes this morning while my husband slept in. I knew where this project was headed the minute I took them out of the oven:
After nap, I made the frosting. I knew I was doomed when I got distracted (toddler harassment), dropped an egg on the floor while putting the fifth egg white into the mixing bowl, and allowed a teensy bit of yolk into the bowl with the rest of the whites. I tried to get it out, but it didn’t work. I would have dumped the whole thing and started over if it hadn’t been the final egg white, but I didn’t want to dip into my “regular” egg stash.
The recipe says you’re supposed to whip the egg whites with the sugar syrup for seven minutes. Three minutes into it, I had soup and started making plans to go to the store to get some cream cheese to make a backup frosting. But with about two minutes to go, it started to thicken up and look glossy, per the recipe. Then I added the vanilla (I used 1.5 t extract per the recipe, which calls for 1 t of vanilla paste or 1.5 t of extract, but that was WAY too much).
I went ahead and put the frosting on the cupcakes. And by “put,” I mean “glopped.” Then I realized, as I ascertained the brown streaks in the frosting, that the vanilla hadn’t blended in entirely. Then I tasted a cupcake. While the cake was really delicious and moist, the frosting was crazy sweet and had an overpowering vanilla extract taste.
After conferring with my husband, who agreed with me when I said that these were by far the ugliest cupcakes I’d ever made (not to mention just an epic failure with the frosting), I decided to cut my losses.
So, now I have no cupcakes for tonight’s party and all of the local cupcakeries are closed. Yes, this is a first world problem. But I’m still bummed.