ES fails the baking test.

15 11 2011

So I thought I would regale you with my latest kitchen/baking fail.

“Baking,” you ask? “Evelynn Starr in the… kitchen? You have got to be kidding me. I had no idea she was so… so… domesticated.”

Well, dear fans, not to burst your bubble, but I do, occasionally, venture into our tiny little kitchen. It is usually R.’s kingdom, and we have a demarcation line which under normal circumstances I am loathe (and sometimes forbidden) to cross. Because every time I do, something bad happens.

However, we had a few guests coming over last Saturday evening, so I had this great idea that I would also try my hand at creating something edible. Dessert. Couldn’t be too hard.

But often, like last Saturday night, it fails.

I tried an old reliable… something I have successfully produced in the past, (once, a while ago) and didn’t taste half bad then, either. Something safe. Something that you can’t really screw up. I decided that lemon-poppy-seed muffins were as safe as I could get.

Everything went well, considering. The batter was absolutely heavenly, I could have (and probably should have) eaten it all right then and there, unbaked, with a spoon. And I didn’t even make a mess about it. The little guys (for they were, indeed, little, especially when you compare them to, say, Starbucks muffins) baked well, and looked like they were nice and fluffy and lemony-poppy-seedy inside. They were golden brown and not burnt.  (Wow!)

Careful, don't bite into your computer screen, now.

I had to try one right away, while it was still warm – because the fragrance of freshly-baked muffins right out of the oven is utterly irresistible.

And then, the shock. I discovered that when I tried to peel the paper cupcake cup off, it wouldn’t. The dough was so stuck to the paper that in order to eat my muffin, I pretty much would have to eat the paper too because the paper just refused to unstick itself from my muffin.

I was crushed. My masterpieces. My babies. Stuck to the cupcake cup. WHY? It’s the third time this has happened and I have no idea what I am doing wrong.

My mouth watered as I proceeded to pick microscopic-sized bits of paper from my fabulous little home-made muffin. It wash sheer torture.

“Oooohhhhh Evelynn,” you say. “Dear, dear Evelynn, leave the kitchen stuff to your husband. He can do it so much better than you.”

Yes he can.

So instead of proudly serving up my home-made lemon-poppy-seed muffins to our dinner guests that evening, I hid them in a sideboard.  We raced out to the supermarket before it closed at 5pm to get a vat of the old reliable (vanilla ice cream) to go with the chocolate sauce we have had in our cupboard since, like, forever. For emergencies just like this one.

Fortunately, when we opened the can we discovered it was still fit for human consumption, even though it was way past its “sell by” date.

So this is a blatant, unabashed call for help. If anyone can tell me the secret to perfect lemon-poppy-seed muffins, I would really appreciate it. Because my husband and I are pretty sick and tired of eating lemon-poppy-seed-flavored cupcake cup paper.

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6 responses

15 11 2011
Marianne

I say blame the cupcake paper. You are obviously buying the wrong kind and there is nothing wrong with your cooking at all. If you switch and it still happens, then it is the altitude and still not your fault.

15 11 2011
Evelynn Starr

Thank you. IT’S THE PAPER’S FAULT, NOT MINE!! YAY!

15 11 2011
Leanne Shirtliffe

Don’t use cupcake liners. Seriously. Just use butter to coat the pan. Problem solved.

Of course, you do realize you’re taking baking advice from ME?

15 11 2011
Evelynn Starr

Honey, I will take baking advice from Atilla the Hun, if it helps.

My mother always made cupcakes with liners… since, like, the beginning of time. I never even thought not to use liners.

15 11 2011
15 11 2011
Evelynn Starr

You are a fountain of information. I love it. Thank you.

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