Caramel Apple Cupcakes
In short, the cupcake part of it was really good. There were actual apples in the batter, and the cake part just tasted really good.
Then, I took a look at the frosting recipe. Boiling sugar into caramel, double boiling egg whites, whisking for 6 min in a standing mixer.
Well. 1. I had to make my own caramel? 2. What the hell is double boiling? 3. I don’t own a standing mixer. Just a hand one.
I decided to just screw it and go for it.
Actually, making the own caramel, actually…worked. It tasted actually pretty good, but then I was working on the rest of it, the sauce got to thick, so we heated it up a bit to thin it out, which worked, but I think maybe burned it a bit? Maybe? Well, also, I didn’t have enough salt, but I don’t think that made a huge difference.
Then I figured out what double boiling was, and it was going ok. Until I got to the directions: “Measure with a candy thermometer”. Yeah, because I have one of those lying around. So I guessed.
And I guess there really is a difference between a standing mixer and a hand mixer, because no matter how much I whisked it with a hand mixer, the frosting never changed consistency.
Then I find out its a freaking Martha Stewart recipe. No wonder it was so complicated.
So. Yeah. There was my frosting fail. So I put some sprinkles on it to make it pretty.
But like I said, the cake part was delicious!