Today I got started baking right after work with the intention of wrapping up early, and somehow, I am only just now getting to the rest of my to-do list. It's 12:30AM, and I have a class tomorrow which I haven't read a single page for! Blast you maple cupcakes!! You succulent little devils!
This recipe called for "sugared walnuts," which made the kitchen smell like heaven even before the cupcakes were put in the oven. I carmelized some finely chopped walnuts, which I think were meant to stay individual little pieces. But being the blundering baker that I am, they turned into one giant pancake. When I tried to fold them into the batter, I just tore the pancake into nuggets and threw them in, hoping that the other liquids would magically melt away the bonds between the walnut pieces. But my batter remained chunky, and the cupcake tin was a big pain in the rectum to fill.
When I pulled the tin out of the oven, my precious little buns were oozing! It looked like they had been wounded and were secreting some sort of bodily fluid. The walnut brittle had melted inside the cupcakes and burst out while baking! I was terrified that they wouldn't recover, but as it turned out, the injuries weren't anything a generous helping of frosting couldn't bandage.
The Creamy Maple Frosting is sooooo goooood. It's made with soy milk powder, which was hard to find but so worth the scavenge! When I mixed it in with the rest of the ingredients, it was like seeing magic happen! Everything just began to gel into this fluffy, marshmallow-y texture, which was so much fun to spread!
Unfortunately, the melted walnut brittle sticks to the cupcake wrapper, and it is impossible to peel off some parts! So while I was giving my cupcakes a trial taste test and I found the paper wouldn't budge, what did I do? Why, I ate the paper of course! Nothing comes between me and my tasty tasty cupcake. Besides, a little paper never hurt anybody...I think.
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