tag:blogger.com,1999:blog-3190734524188687257.post7358826077020025729..comments2010-12-21T17:57:53.784-05:00How To Eat A Cupcakehttp://www.blogger.com/profile/16331778825864790176noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3190734524188687257.post-11442571557186780682009-01-21T18:06:00.000-05:002009-01-21T18:06:00.000-05:00Ashley, the cupcakes were inspired by sangria. They are soaked with sweet red wine.How To Eat A Cupcakehttp://www.blogger.com/profile/16331778825864790176noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-15486529438376749332009-01-21T15:56:00.000-05:002009-01-21T15:56:00.000-05:00Out of curiosity was it the frosting or the chiffon that made the cupcakes taste like sangira?ashleyhttp://www.blogger.com/profile/02602124533565871410noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-11889426210849836672009-01-15T15:28:00.000-05:002009-01-15T15:28:00.000-05:00these look yukky. Nice creation :) i was tempted to use Sangria too in my cupcakes but now I have a new idea.Snooky doodlehttp://www.blogger.com/profile/00310434713490902199noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-85279137197315964752009-01-15T09:05:00.000-05:002009-01-15T09:05:00.000-05:00Good tha tyou babysit the cupcakes while they are in the oven :-) otherwise it would have really been black.<BR/>It looks beautiful.Happy cookhttp://www.blogger.com/profile/12122357811540919609noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-16061978168118045732009-01-15T08:02:00.000-05:002009-01-15T08:02:00.000-05:00I'm wondering how much of not mixing thoroughly (I'm real tentative about overmixing too!) caused the uneven baking (bottoms are too dark for me).<BR/>I agree about the kosher salt.. Alton Brown is very pro-kosher or sea salt, but for me, if you're going to use them use half!!ArrrrWenchhttp://www.blogger.com/profile/17963605277951213571noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-12108916526563962652009-01-15T00:49:00.000-05:002009-01-15T00:49:00.000-05:00Don't be so hard on yourself. So much of what we do as bakers is trial and error. They still look wonderful and I appreciate you documenting the whole experience. I goofed on my cookie recipe from earlier this week. But will be doing it again very soon. That's the good thing about baking - if you don't like your final product just make small adjustments at a time and try again.Elianahttp://www.blogger.com/profile/15781974730634151455noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-14330680131975652672009-01-14T23:47:00.000-05:002009-01-14T23:47:00.000-05:00It's all about experimenting. Good job!A Slice of Concentrated Lovehttp://www.blogger.com/profile/07849409386728198477noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-18553062289106042192009-01-14T22:57:00.000-05:002009-01-14T22:57:00.000-05:00oh WOW these are awesome. wonder how it could be veganized...veggievixenhttp://www.blogger.com/profile/02445552433318699413noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-22126198976405443692009-01-14T21:48:00.000-05:002009-01-14T21:48:00.000-05:00although the recipe let u down, they still look super cute :)Danihttp://www.blogger.com/profile/05605312785803734844noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-7350615047057363362009-01-14T19:04:00.000-05:002009-01-14T19:04:00.000-05:00oops, i meant stiff peaks!Stephhttp://www.blogger.com/profile/05497908859658953330noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-34624853668638222332009-01-14T19:03:00.000-05:002009-01-14T19:03:00.000-05:00Cassie, I'm so sorry the recipe didn't work for you. I get really worried about overmixing so when I made this recipe, I didn't ribbon the eggs and sugar. I just mixed all the flour, sugar, salt (reduced to 1/2 tsp, which I forgot to mention in my blog), baking powder together. Then I whisked the eggs, oil and water together until combined. Dumped the wet into dry and then whisked together. When whipping egg whites, I didn't add the sugar and just whipped them with the cream of tartar until soft peaks. Then fold egg whites into the mixture. I'm not sure if you want to try it again, but this is the only way of mixing that works for me so that I don't overmix.Stephhttp://www.blogger.com/profile/05497908859658953330noreply@blogger.comtag:blogger.com,1999:blog-3190734524188687257.post-17770807016512472182009-01-14T18:35:00.000-05:002009-01-14T18:35:00.000-05:00These look so good. Bet I couldn't eat just one.ARLENEhttp://www.blogger.com/profile/06077411606585700138noreply@blogger.com