Luck, not a lady!

I'd been hearing the buzz about Earl Grey cupcakes, and where I'm not a fan of Earl..I am a fan of Lady Grey. So I thought it would be an easy enough swap. So while lurking on Bake and Destroy (http://nataliecakes.wordpress.com/2008/06/13/earl-grey-cupcakes-and-filled-cupcakes/ -one of these days I'll figure out how to link, I swear) and found this, I thought I'd go for it.
I can't really pinpoint where I messed up...but I'll tell you what I did, and maybe you can figure it out for me. It might just be the curse of trying to jack with a recipe! 1 1/2 cups all-purpose flour (I used self-rising) 3/4 tsp baking powder (omitted-due to sr flour) 1/2 tsp baking soda (omitted-due to sr flour) 1/4 tsp salt (omitted-due to sr flour) 2 Earl Grey tea bags or 1 Tbs loose tea (used 2 Lady Grey-decaf) 1 1/4 cups granulated sugar 6 Tbs unsalted butter, room temp 3 egg whites 1 tsp rated orange zest (omitted, didn't have it) 1/4 tsp orange oil (omitted, didn't have it) 1 cup buttermilk (used fresh..as in just made it the day before..yes MADE it...I made my own butter from fresh cow's milk that a farmer friend gave us and the milk you pull off of the butter lump)
I combined the butter and sugar. Added my egg whites. Alternated my buttermilk and my flour. And baked at 350 for about 20 minutes. *sigh* Since I was baking my Sour-Cream Kuchen (blog forthcoming) at the same time, I had to bake the cups on the second rack, and about half of them burned. *tear*
Husby says: "they taste like Holiday cardboard"-
um WTF? Holiday cardboard??
he went on to explain: they taste Holiday-ish...but they have a really try texture.
Ok ok..I admit it..they were NOT my best. Especially in the wake of the carrotcakecheesecakecupcakes (see post below).
It was recommended to do a buttercream frosting...
but noooooo..did I do that? noooooo. Didn't help I was out of powdered sugar.
So I thought "I'll try a ganache, it will be easy to do a ganache, yes, a white chocolate ganache will really make up for the fact that these kinda suck"
Lesson learned-whole milk (fresh from the cow actually) is NOT the same as heavy cream when you are making ganache.
Runny mess.
I had some leftover blue coconut icing from some chocolate cuppies about a month ago (just the standard shortening and powdered sugar kind)--so I mixed it together with the non-ganache and dipped the tops of the cups in there.
If it's possible, it kinda made them worse.
I love the idea of Lady Grey cupcakes...so any help you might have would be GREATLY appreciated!

Comments

Natalie said…
I think the orange zest and orange oil are important in this recipe, they help to offset the bitter floweriness of the tea. I never have any luck with self-rising flour, either.
Ivy said…
You are hilarious!
You altered the recipe waaay too much.
Am I not getting this?

Just becaue you used sr flour doesn't mean you can just omitt the regular flour. I understand the baking soda omittion and all.

Plus buttermilk is not butter. It's buttermilk. Buttermilk is made by putting 1-2 tablespoons of vinegar or lemon juice in a cup of regular milk and letting sit 5 mins.

Plus you may have brewed the tea too much and it could have caused some bitterness.

All in all Really, I think they are beatiful and I am sure very good. :)
You are my new favorite blog! :)
Hmm I dunno what went wrong because I've never tried it, but I'm glad you still posted the story!
Cakespy said…
I don't know, I think I would still be able to eat a few. :-) You'll get it I am sure!
Thanks! I really love the job so far. I applied for retail, and my e-mail had a link to my blog at the bottom. They checked it out and decided to start me in the kitchen because they were impressed with my passion for baking. How cool is that!?!!!
Grace said…
what's this? you don't keep orange oil on hand at all times? how dreadful! (i don't know a single person who has orange oil in her cabinet--what a random ingredient.)
meanwhile, i'm not much of a tea person, but the icing looks and sounds great. :)
Natalie said…
I always have orange oil in my cabinet. And lemon and lime oil as well. I use them all pretty often, too. You can't be a baker/destroyer without using the best ingredients.