They can’t all be perfect!
This weekend was busy! Dylan was a court monitor at Hoopfest and wasn’t around all weekend. The house was getting pretty messy so I spent Saturday deep cleaning and clearing out clutter. I pulled together 4 big garbage bags of clothes and shoes that I donated to Goodwill, and it felt pretty good. When Sunday came around I had it in my head that I was going to go get a growler of Vanilla Bourbon Stout (so delicious!) from The Steamplant Grill in downtown Spokane. I met Dylan there after he was done at Hoopfest. My dreams were quickly deflated when the waitress told me they weren’t selling growlers of it because they were near the end of their keg. She said they didn’t want to run out of it before the next batch was done, and I understood, I was just pretty bummed about it.
I should have planned ahead, or at least had a backup plan, but I didn’t. Dylan and I talked it over (while I had a pint of Vanilla Bourbon Stout, seriously, so good!) and decided to use the Sam Adams Cream Stout that we had at home. Sam Adams Cream Stout is pretty darn good too, so I thought it’d be good in my vanilla-not-sure-what-flavor-frosting-yet cupcakes.
The recipe I used was one that I had drastically modified from the original and had attempted once before when I made pistachio rosewater cake. I think I mentioned it a couple posts ago, but the cake (while it tasted very good) sunk when I pulled it out of the oven. I attributed this to it just not baking long enough. Using this recipe a second time, I vowed to leave the cupcakes in longer. Well, not 1 minute after I pulled them out of the oven, they all had a giant crater in the middle.
So here’s what I think went wrong. Originally in making the pistachio cupcakes, I couldn’t find pistachio paste anywhere, so I found the next best thing… pistachio pudding mix. I thought I could get the pistachio flavor I was looking for and get a decent cupcake out of it. The flavor was there, and it was good, but I think the pudding made the batter a lot more dense than a batter without pudding in it and caused it to fall after being removed from the oven. Yesterday I went into this knowing that I needed to counteract the sinking so I put in a little extra baking powder, but I had used vanilla pudding too, and I think this was my downfall.
I just wasn’t really happy with how these turned out, so I’m not taking the leftovers with me to work. I did take a couple pictures to share with you guys. I guess you can’t get it right every weekend. Now I know to take that recipe out of my book, and I will work on a better vanilla cake recipe for the future. Besides, I still am going to get my growler of Vanilla Bourbon Stout… just going to have to wait a few weeks I think.