1) Product Name: Cupcake Corer and Decorating Set
2) Background Research: I made Irish Carbomb Cupcakes for St. Patrick’s Day, and while they tasted great, they looked really sad — frosting in clumps or sliding off the cupcakes entirely! I like making cupcakes, but I shouldn’t have to convince everyone that they are, in fact, edible.
3) Hypothesis: If I use the cupcake corer and decorating set, my cupcakes will look just as delicious as they taste.
4) Experiment: Make the chocolate buttermilk cupcakes with caramel filling and chocolate frosting from the recipe booklet included with corer and decorating set.
5) Results: I couldn’t help but tweak the recipe, so I used 2/3 cup spelt flour and 1 cup all purpose flour, instead of just APF. Who says that cupcakes can’t be good for you? Also, the recipe mentions 2 tsp of vanilla extract, but the instructions don’t mention when to add it to the batter, so I included it after I added the eggs.
It’s entirely possible that I have a freakishly small cupcake pan, but I ended up with a surplus of batter for the 12 cups.
The instructions say to divide the batter equally between the 12 cups, and so I did, knowing in my heart that they were much too full. I couldn’t just let that delicious batter go down the drain; no, I had to make MONSTER cupcakes. Do not do what I did. This makes the cupcake cores really difficult to extract, since you can’t push the corer down far enough before the base of the corer hits the top of the cupcake. I ended up pushing down too hard on the cupcakes, which leaves a flower imprint on the top. Luckily, the icing could cover that up, leaving none the wiser.
