I made cupcakes awhile back for a coworker’s baby shower. I had a couple of mishaps…
Oily carrot cake that spread out all over
I THOUGHT that I normally use Martha Stewart’s Ginger Carrot cake recipe…I made 2 pans of 12 then realized that this is a HORRIBLE recipe. If I were a better baker, I’d know that 1 cup of oil in 12 cupcakes will produce GREASY cupcakes. The instructions said to fill to the top, so I did…they spread all over the pan and I had to cut them apart. YIKES!
So…I started over with the correct recipe… and made some successful and tasty carrot cake cupcakes.
Carrot Ginger Cupcakes with Cream Cheese Icing
The second cupcake was a blueberry cheesecake cupcake. I started off with graham cracker crumbs in the bottom… I would have mixed them with butter and made a harder crust, but I forgot until right before I was ready to put the batter in. (I really don’t bake efficiently when I’m getting paid for it. I think I stress out too much.) I used a sour cream cake for the next layer and threw in some flour coated blueberries. When it was done, I topped it with the same cream cheese icing used on the carrot cake and garnished it with some blueberry pie filling.
Blueberry Cheesecake Cupcakes
They were a hit at the shower! Angela is scheduled to be induced today. Heres wishing that she and new baby Cole are healthy and happy.
The Cupcake Addict's Cupcake Collection 