My First 'Eh' Cupcake.

It was bound to happen sooner or later, with all the cupcakes I've been baking, that I would bake one that I'm not really thrilled with. Today's cupcake is just that. I don't think it is bad, per se, just not good... if that makes sense.

*Update: These cupcakes went over so well at dance (I was shocked!) that I *had* to update this post.

So, today's cupcake is a Pistachio Cupcake with Raspberries and a Cream Cheese Frosting. The cupcake recipe is one of Martha's and the frosting came from simplyrecipes.com.

Here are the reasons I'm not wild about these cupcakes:

1) They are too dry and overcooked.
I actually questioned the recipe a little. Practically every recipe I've made so far called for the cupcakes to be baked at 325 degrees for about 22-25 minutes. This recipe was 375 degrees for 28 minutes. When I read that, I thought, 'hmmmm, maybe it has something to do with the consistency of the batter'. Turns out they overcooked. :/ If anyone reading this blog decides to try this recipe... go with 325 degrees for 22-25 minutes.

2) They are too salty.
Now, this is entirely my fault. I bought lightly salted pistachios because I couldn't find any unsalted ones. :(

3) They didn't rise.
The recipe said to fill the papers only 1/2 full and top with raspberries and pistachios. These didn't rise all the way to the tops of the papers.

4) The paper is difficult to peel off.
This may have something to do with the overcooking.


Here are some of the things I love about these cupcakes:

1) Each cupcake has one raspberry in it and that berry tastes amazing!
The berry mixes really well with the saltiness. If anything, this recipe could have been salvaged with more raspberries. It has inspired me. Tomorrow, I may try a raspberry cupcake recipe. :)

2) The frosting.
I chose the frosting recipe... the cupcake recipe wasn't paired with a frosting (not even a suggested type). So, I give myself props for making a good frosting. :)


I don't think I'll ever make this recipe again, which is too bad because it certainly sounded delicious from the recipe. Because of this, I'll include the links to the recipes I've used, but I'm not going to spell out the recipe like I normally do.


*Update: As mentioned above, when I brought these cupcakes to dance, everyone loved them. I was so surprised! I figured, that since they did go over so well, I should include the recipes (with my suggested edits) in this post.



Here is the Pistachio Cupcakes with Raspberries recipe:
Makes 15 *I made 18, but probably could have fill all of the paper cups a little more.


INGREDIENTS
- 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped *I used lightly salted pistachios
- 1 1/2 cups sugar
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups fresh raspberries

DIRECTIONS
- Preheat oven to 375 degrees. Line standard muffin tins with paper liners.  *I would recommend 325 degrees!

- Process whole pistachios, sugar, and salt in a food processor until finely ground.

- Add butter, vanilla, and eggs, and process until smooth.

- Add flour, and pulse until just combined.

- Divide batter among muffin cups, filling each halfway.

- Sprinkle with raspberries and slivered or chopped pistachios.

- Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. *I would recommend 22-25 minutes.


Cream Cheese Frosting

INGREDIENTS
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract


DIRECTIONS
- With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

- Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.


Here are the pictures:

You can see how they didn't rise to the top of the papers.

Otherwise, they do look rather tasty.

I bought some decorating tips and played a little.

Next time I'll try to decorate with some kind of fun design.

For my first time with tips, I think these came out looking really nice.

This little guy is quite deceiving. It looks so tasty... and then you taste it. :( Oh well.

You can see where it was overcooked and really stuck to the paper.

Also, the cake was so dry. 

The frosting, however, was great!

I'm nervous about bringing these to dance tonight. Normally, I wouldn't want to share them because they aren't perfect. But, I also think that everyone will understand since I'm hardly a professional baker.

Also, who knows, these may not be my cup of tea, but someone else might really love them.

*I shouldn't have been nervous!

I do feel bad, however, that I made these specifically for a friend's birthday. Sorry Amy - I wish they had come out better! I will try another pistachio cupcake recipe sometime and bring them for you.

*Amy didn't show up for her birthday cupcakes. :(

*Note: this is an 8 point cupcake.