It's one of those recipes everyone is scared of, myself included...and now I know why.
Granted, I was successful in getting 2 Dozen cupcakes baked, frosted and dipped - it was not easy.
I made both Devils Food and Red Velvet cupcakes, per the request of the Birthday Girl : )
The first time - yes, I said the first time - I used this Martha Stewart recipe circa 2006 for the frosting. FAIL.
After standing over the bowl with a hand mixer for more than 15 minutes, I moved it over to my KitchenAid and it still came out grainy.
See...grainy!
So, I scraped it off and started over.
Apparently, Martha updated her recipe in 2011 after everyone complained.
This time, the marshmallow-ey frosting was successful so I piped some Hi stacks of frosting.
What I SHOULD HAVE done next was put all the cupcakes in the FREEZER instead of just the refrigerator so that they were as solid as possible before dipping.
But, I didn't.
So after a few hours in the fridge, I melted the chocolate and started the search for the right cup for dipping. Not too tall, not too short, not too skinny but not too wide.
What I SHOULD HAVE done next was waited a few more minutes for the chocolate to cool even more.
I did give it a few minutes to cool but clearly, not long enough.
It's a good thing I made some extras that were able to be sacrificed to the learning process.
After dipping and sprinkling and drizzling all the cupcakes I realized the Hats weren't as Hi as I hoped they would be. The chocolate dipping made the frosting a bit soft and caused the Hats to sag a little - making them Regular Hat Cupcakes.
O'well.
They still look cool, right?
They were yummy.
I'd like to try these again sometime...but a Peanut Butter version.
Until then, I will stick to dipping everything else in chocolate : )
No comments:
Post a Comment