Everything is relative. Taste is relative. Baking...ingredients. This week, I made Cherry Cupcakes, Very Cherry Cupcakes to be exact. They are definitely the prettiest of the cupcakes made so far. The title in the recipe book led me to believe however, that I would be experiencing a Cherry flavor explosion with every bite...
very cherry denotes lots of cherries right? No. And especially if you are lacking in the very cherry ingredient of
kirsch. Two lessons were learned in the making of these very cherry cupcakes. Lesson number one: kirsch is a cherry flavored liqueur. I did not know this. Lesson number two: kirsch is nowhere to be found on this island. Oh, and wait, there is a third lesson. Lesson number three: confectioners sugar and super fine granulated sugar are NOT to be substituted. They simply are not the same. You pro bakers out there may be chuckling to yourselves, whispering "silly novice" to your computer screen, but these were
not obvious things to me, the non-pro baker. I decided to commence with baking these cupcakes despite my lack of kirsch and confectioners sugar (and apparently common sense). The recipe called for two tablespoons (of kirsch that is). I figured this was not a major thing to miss. All relative right? Wrong. Apparently these two little tablespoons accounted for all the cherriness. Strike one. How different could two sugars be anyway? All relative right? Wrong. Apparently sugar texture is super important when it comes to frosting. Please take note. Gritty, grainy frosting---BAD. Smooth, silky frosting---GOOD. And of course, these are the cupcakes that Isom decides to take to his work...to "show off" his wife's lovely new knack for baking. Sigh. Looks can be deceiving...lesson number four.
Everything is relative. Taste is relative. Baking...ingredients. This week, I made Cherry Cupcakes, Very Cherry Cupcakes to be exact. They are definitely the prettiest of the cupcakes made so far. The title in the recipe book led me to believe however, that I would be experiencing a Cherry flavor explosion with every bite...very cherry denotes lots of cherries right? No. And especially if you are lacking in the very cherry ingredient of kirsch. Two lessons were learned in the making of these very cherry cupcakes. Lesson number one: kirsch is a cherry flavored liqueur. I did not know this. Lesson number two: kirsch is nowhere to be found on this island. Oh, and wait, there is a third lesson. Lesson number three: confectioners sugar and super fine granulated sugar are NOT to be substituted. They simply are not the same. You pro bakers out there may be chuckling to yourselves, whispering "silly novice" to your computer screen, but these were not obvious things to me, the non-pro baker. I decided to commence with baking these cupcakes despite my lack of kirsch and confectioners sugar (and apparently common sense). The recipe called for two tablespoons (of kirsch that is). I figured this was not a major thing to miss. All relative right? Wrong. Apparently these two little tablespoons accounted for all the cherriness. Strike one. How different could two sugars be anyway? All relative right? Wrong. Apparently sugar texture is super important when it comes to frosting. Please take note. Gritty, grainy frosting---BAD. Smooth, silky frosting---GOOD. And of course, these are the cupcakes that Isom decides to take to his work...to "show off" his wife's lovely new knack for baking. Sigh. Looks can be deceiving...lesson number four. 
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