The CupCake Experiment, part 2: Lemon frosting

[beelikej]

The CupCake Experiment PART 2
Since I still hadn't mastered the plain cupcakes after last week first baking efforts (Part 1 & Part 1B) I decided to not make things too complicated. I picked a recipe that was pretty close to the plain ones; lemon cupcakes with frosting.
The frosting-recipe asked for lemonpeel, but I didn't want to buy a whole lemon for six cupcakes. In stead I added lemon essence to the batter as well. (Look at me, already experimenting;).

BATTER
This time I first mixed the batter with a fork but then gave it an extra whisk with my hand mixer to get it smoother and fluffier. To avoid spilling I put yet again less batter than previously. After advice from several friends I turned up the heat even more (175C according to recipe, my oven 225C now)

FROSTING
While the cupcakes were in the oven, I tried to make frosting. The recipe said powdered sugar and butter, but no matter how hard I mixed, it stayed flaky. A quick Google search inspired me to add some water...
Aaargh: the rising batter is dripping again!

Lessons learned:

whisk-whisk-whisk;

even less batter per cup next time;

temperature up high;

use the plastic cups again to keep batter in shape.

Comments

[albeitslowly.livejournal.com]

Hmm, I always thought people made cupcakes in muffin pans,but I don't recall ever making any myself, so I could be wrong.

Either way, they look nommy.

Damn you for posting sugary goodness when I'm going low carb for another two weeks still. :/

[beelikej.livejournal.com]

I'm not sure about the difference between cupcakes and muffins, I'm still very much an amateur baker;) I do recall seeing those pans you mention, they are probably more solid than putting loose cups on a tray. But since I'm still figuring out how much I like fiddling with food I'm not investing in any more stuff just yet:)

I'm sorry. I'm not experimenting next weekend (as I'm on a trip to London \o/) so you'll be safe for the next two weeks;) Good luck with the low carbs.