Turtle Cupcakes….sort of

I’m no stranger to baking semi-successes on this blog, and these cupcakes were no exception. By semi-success I mean that they didn’t turn out exactly the way I hoped they would, but they still taste good, so its not a total failure. I saved this TURTLE CUPCAKE recipe when I first saw it posted on Sweetopia. I had no intention of making her too-cute-for-words turtle shaped decorations, but I was interested in making a cupcake with a caramel center! I couldn’t find small turtle candies, so I settled for chocolate Reisen and a candied pecan center.

As soon as I made the batter, I knew this wasn’t going to work out the way I hoped, but I pressed on with my fingers crossed. I’ve made enough cupcakes in my day to know what the consistency of cupcake batter is supposed to look like, and this batter was very runny. I’m not exactly sure where I went wrong. In all honesty, I’ve been a total zombie lately, so I’m sure I just measured something incorrectly. I went ahead and  baked them according to instructions, but when I pulled them out at 25 minutes to insert the candies, they had not risen AT ALL. There was no going back at this point, so I just shoved the candies and pecans in (they stuck out the top) and continued baking.

Once they were cooled, I frosted over the poking out candies so you couldn’t even tell, but when you bit into them, the center wasn’t as gooey as I was hoping for. Listen, you can’t go wrong with chocolate, stuffed with caramel, topped with frosting. They still tasted delish, but I’m going to do some things differently when I try these again (which I will definitely do). First, I’m going to use my best-ever, fail-proof cupcake batter recipe from my Key Lime Pie Cupcakes (obviously substitute chocolate). I’m also going to use a similar “filling” technique from the Key Lime cupcakes where I hollow out the middle of the fully baked cupcakes and fill them that way. I think I’ll use a caramel syrup and a pecan this time, instead of a whole candy.

I’ve learned from years of being an artist that things almost never turn out the way you envision them in your head. You just have to observe and adapt. The same is true for baking and cooking. I’ll be sure to post my revised version and let you know how they turn out!

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