The Girl Scout cupcakes were started last night! I was off to a good start, I read the recipe all the way through, I had my ingredients at room temperature, my kitchen was all set up and ready to go.
I was using Joy of Cooking again, Cocoa Devil's Food Cake. I even went out an bought cake flour, trying to do it right. Unfortunately, I ran into some issues. First, I didn't have enough white sugar (who does that?) so I had to use half brown sugar. My brown sugar was clumpy, so I tried to microwave it for 30 seconds to soften it up, and it started to melt a bit. Like a fool I used it anyway.
Then I'm afraid that I overbeat my batter in my impatience to get the cupcakes made. Although they taste great, they ended up fallen with a slightly brownie-like texture.
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| Boo, sad cupcakes. |
The filling stage went well. I used canned frosting for the Samoa cupcakes out of lazyness. I had to use a larger tip because the coconut wouldn't go through to cupcake filler tip.
My first experience making ganache went well. I'm glad I had some shelf-stable whipping cream on hand since I seem to fail at planning ahead lately. I was careful adding mint extract so hopefully it's not overpowering.
Tomorrow I will get them frosted, finished and ready to go.
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