Just to set the record straight – I don’t hate my life. Not even close.
Ok, I came pretty close to it today at about 6:30 pm as I pulled these gorgeous looking sugar-free, low fat, vegan carrot cake cupcakes out of the oven and then quickly realized that I created a Monster.
A monster, I say.
I don’t know what went wrong – what happened, but we’re having a ceremonial ‘burning of the cupcakes’ tomorrow at dawn.
They’re gross. They taste like burnt salt and prunes (probably because you have to use an inordinate amount of baking soda and baking powder to get them to rise with no eggs AND you use prunes to sweeten them – I know, that probably should have tipped me off right there…) they look fine on the outside until you break them open and - wow!- it’s all goo.
Goo. And raw carrot shreds.
They didn’t bake. They didn’t bake, even though my oven runs hot and they were in there for twice the recommended time.
I was going to compromise – make healthy cupcakes and use a regular cream cheese frosting on them, but I quickly shuffled the cream cheese back into the fridge, I didn’t want it to be discouraged at the site of the cupcakes.
It was awful.
And they’re all sitting on my counter looking like a small army of zombie muffins.
I’m going to try again, only I am going to make these deadly-looking Sea Salt Brownies with Salted Caramel Sauce. I will eat them all and forget about the monstrous carrot cupcakes… forever.