Disasters in Food

Let me preface this post by saying that I’m moving out in a week. A few days after that, I’m leaving the country. So the last thing I want to do is collect things in my kitchen.

I really wanted to bake today, but I only had about 2/3 cups of flour left and I didn’t want to buy more. I found a recipe for strawberry lemonade cupcakes I wanted to try, and decided to cut it in half – only make six cupcakes. My mom always says sometimes things can go wrong when you scale down a recipe even if you keep the proportions the same, but I figured, hey? It’s just cupcakes. It should be fine.

So I got my fruit…

 

And I made my batter…

And I baked my cupcakes (look, that’s me in the teapot!)…

And then I took the cupcakes out of the pan. This is when things went wrong. See, I really like using silicone pans – you don’t have to use paper liners or grease it or anything. If I had baked these with regular paper liners, all would’ve been fine. Sure, they would’ve been pretty messy to eat, but they would still taste good. But with this, when I took them out of the pan, they fell apart. The top half completely separated from the bottom on every single one! I even tried transferring them to individual silicone liners, but it still didn’t work right. But the cake still tasted good, so I decided to go ahead and crumble up the cake for cake pops. I should’ve quit while I was ahead.

So I crumbled…

And I made the strawberry lemon buttercream frosting, so delicious…

And then, as cake pops usually go, I mixed the frosting into the cake. Unfortunately, still flustered over the previous mishap, right off the bat I put way too much frosting into my cake. It turned to mush. But I thought, it’s okay. It sucks, but it’s okay. Let’s put it into the freezer for awhile and see if it helps. And it did! It helped a lot. So I made my cake balls, dipped them in white chocolate and had cake pops. I even photographed them all pretty.

Then I ate one. It was like sugar-butter on a stick. No wonder they were so mushy.

The moral of the story: Don’t cut already small recipes in half. And when you do, use paper liners.

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