Probably my biggest fail yet. I'm pretty sure the reason this happened is not related to my serial over-filling. I think it has more to do with the fact that it's an all butter recipe, and I live at a high altitude. It didn't occur to me until after the fact (obviously), but when I looked over other recipes I've used and had success with, they all had some butter, some shortening. So, did I re-work and re-try? No. No time these days. I had a very small window of baking time. But, like I said, the point was that I wanted to test her recipes before making full cake versions, now I know I've got to change the proportions of fats if I want to use them.
I may try this recipe again sometime, I'm intrigued by the salted caramel frosting. But I think I'm going to try something more summery next...something reminiscent of campfires.
TGIP Rating--Chocolate Cupcakes (didn't even attempt the Salted Caramel Frosting)--FAIL, but might work if I adjust the fats.
Next Up: S'mores reinterpreted.
4 comments:
Boo! I was so looking forward to these too!
Is butter supposed to be bad at high altitude? I think I'm as high or maybe slightly higher than you, and I've had great success with these cupcakes, which call for butter:
http://sugarontheweekend.blogspot.com/2010/05/triple-chocolate-cupcakes-with-berry.html
Now I'm really curious. I've had total flops like this before too, and I wish I knew more about the science of cooking. I'm really lazy about adjusting for altitude, and we live at 5600 feet, so I fail. Anyway, I posted that link so if you want you can compare recipes and see what's up.
I'm going to do some research this week and hopefully figure some things out about science/baking at altitude/fats, etc. HOPEFULLY. And when I do, I'll post about it.
Maybe you could use them for ice cream cups - a la the million dollar Pillsbury contest winner - only this time a real recipe to put a scoop of ice cream in. :]
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