Everyone knows baking is more exact than cooking, which means you must follow the recipe exactly. One small misstep could be a disaster.
True confession – I don’t really believe this. Or, at least I didn’t until Saturday.
See, I’ve been baking for years. And sometimes, I don’t let the butter come to room temperature (what?!). Sometimes, I don’t beat for a full 5 minutes (no?!). Sometimes, I add the dry ingredients all at once (crazy?!). The key, I realized, is that I still add the ingredients in the proper order (aha!).
On Saturday, I failed at the ingredient order. Somehow I forgot to add the sugar. I know, a pretty key ingredient for a batch of cupcakes. Luckily, I tasted the batter (something I always do, and thankfully so!) and realized it didn’t taste quite right. So I went a head and just added the sugar. It couldn’t make that much of a difference, right? Wrong.
These misstep cupcakes were much more dense (see picture to the right) than my normal vanilla cupcakes. And, oddly enough, pulled away from the cupcake liners. So, I moved on to round two, which I am happy to report came out perfectly (these went out for delivery, so I didn’t get a picture of the delicate, light cupcake).
Moral of the story, baking is a science. Order does matter. And even the Kristina’s Confections kitchen has a baking disaster now and then!