Sometimes I’ll make a recipe for the first time and it’ll be perfect.
Other times I’ll make a recipe and I can’t stop myself from playing with it. Case in point: these chocolate cupcakes from Elana Amsterdam’s Gluten-Free Cupcakes. It began as a simple affair, with mixing wet and dry ingredients together. The cupcakes, as they stand in the original recipe, are already great. I just couldn’t resist putting my own spin on it.
So I began to play with the recipe.
I had used butter and melted it instead of grapeseed oil, because that’s what I had on hand. Then I read that using melted butter in a cake recipe can give it a muffin texture and that it’s better to cream to the butter, as the pockets of fat are distributed and melt while baking – resulting in a fluffy crumb. Well, the cupcakes with the melted butter were soft but were also kind of dense. Point proven.
I had tried making an oat-free version of these chocolate chip oatmeal cookies by simply leaving out the oats. Alas, the dollops of cookie batter spread and fused together as they baked, becoming flat and crumbly. Thankfully, there was still some batter left – I’d only used half of it for the attempted cookies – and I baked the rest as muffins. As muffins, it worked out beautifully.
It’s been nearly a year since I experimented with that recipe and since rediscovering the recipe, they’re currently my favourite muffins to make and to eat. Good eaten on their own, they’re especially good spread with some butter or solid coconut oil. (In fact, when I tried one with coconut oil, I liked it more than butter.)
Happy New Year! This is a flognarde I made for New Year’s with plums. The nickname “plum flo” quickly caught on. It’s the same recipe that I posted on New Year’s, only with plums this time instead of apples, currants, and blackberries. The taste reminded me of plum dumplings.
My Mum styled the shot for me and I photographed it. We spent so much time trying to get the angle right that we made ourselves hungry and eventually I had to throw the towel in. I meant to post it sooner, though I only just got the photos off my camera today.
We’ll be back to our regular postings soon. Stay tuned!