The Primrose Bakery: Cookies and cream cupcakes
My lovely boyfriend got me The Primrose Bakery book for my birthday (probably more for his benefit than mine!) so I thought I’d make some yummy cookies and cream cupcakes for his birthday (today) in return.
That was my first mistake. I started baking at 08:30 this morning and finished at 11:45. Bakers out there are probably thinking, what the hell was she doing to take that long making cupcakes? I’ve asked myself the very same question. The cakes themselves were pretty simple – melt a bit of chocolate, add to normal cupcake mix and throw in a bit of vanilla essence and milk, then bake. Job done.
It was the icing that bested me. Beaten by sugar and Golden Syrup – the shame. Now, it was definitely some kind of fatal error on my part – not blaming the Primrose Bakery in any way – but I couldn’t get the marshmallow icing right AT ALL. All I had to do was melt some sugar, Golden Syrup and water together and pour over some egg whites. Ha, ALL I had to do… My first batch (yep, I had to do this TWICE) went wrong immediately because I accidentally picked up maple Golden Syrup and spent ten minutes wondering why it was a funny colour. Then I burnt it severely, but figured it would be ok so poured it over my egg whites in one big rush, which burnt the egg whites and smelt horrible.
In the bin with that lot then. The second batch (with the right kind of Golden Syrup) worked much better, but try as I might I couldn’t get it to thicken up enough. And lord knows, I tried my hardest. I tried so hard that my electric handheld whisk got too hot to hold and, when I came to wash it up, I found I’d actually melted it. In the bin with that as well. Ho-hum.
I’d had enough by this point, so just slopped on my icing as best I could and crossed my fingers.
Here’s what they should look like:
And here’s what mine do look like:
Appetising? Not sure. Do they pass the Tom taste-test? Let’s find out:
“I give these cupcakes a 6/10, because they tasted good but looked discombobulated. They’re a bit special. Given how many cupcake recipes there are in the world, I don’t think you should make these again.”
Taking into account the amount of time I spent making these little bastards and how they look (as we all know, presentation is nine-tenths of the law when it comes to making cupcakes), as well as taste, I’d say: Don’t bother pre-heating the oven. Cookies and cream cupcakes are decidedly not worth the washing up.
Anyone else tried making these? Got any tips for getting marshmallow icing right? Please help!