I can't believe I am first this month. Wow.
Anyway, I almost wasn't going to participate since I still have cake left over from last month and I am not supposed to be eating too many sweets. However, my husband invited a co-worker and his wife over for dinner tonight, so rather than feeding them frozen leftover coconut cake, I opted to bake some chiffon cupcakes.
A quick internet search popped up Alton Brown's Chiffon Cupcake recipe with rave reviews, both on the flavor and the ease of the recipe. And let's face it, who want's a finicky recipe when you are dealing with whipping egg whites? So yesterday I set out to make chiffon cupcakes. Unfortunately, with my pregnant judgment, I chose to make them after naptime. Note to self: a sick, cranky toddler is not the best sous chef, but live and learn.
The recipe went together easily enough, plus it was so fun to see this heavy batter become light and fluffy after the addition of the whipped egg whites.
Humm...there were 12 of these...
Because Alton swears by the scale
Ribbon Stage
Stiff Peaks
Now here is where things really went wrong.
I filled my cups 2/3 full. I baked my cakes for the suggested 30 minutes. I flipped them around and rotated the pans after 15 minutes. I checked the centers. However, something went wrong. It could have something to do with the quick load of laundry I folded and tried to put away while these were baking. It could have to do with my uncalibrated oven. Or maybe my pans suck. Whatever it was, I am pretty sure the bottoms of my cakes shouldn't have looked like this:
What to do? The rest of the cake was still good, just the bottom tasted burned. So after some brainstorming I had an idea. First, a bit of kitchen surgery:
Next some jam 'glue':
And a dip in some ganache:
And tada:
Chocolate Ganache Chiffon Cupcake Sandwiches. Light, fluffy and a strawberry surprise!
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