Cupcakes baking mistake yields a ‘eureka!’ solution

JOE GRAY
McClatchy Tribune News Service
Modified: April 19, 2013 at 3:37 pm •  Published: April 19, 2013
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photo - Parfaits made from over-filled cupcake tops. (Chris Walker/Chicago Tribune/MCT)
Parfaits made from over-filled cupcake tops. (Chris Walker/Chicago Tribune/MCT)

It all started with a mistake — more a careless disregard for the principles of baking.

I was making chocolate cupcakes for a birthday dinner. Being a bit lazy and a bit clumsy with the gloppy batter, I overfilled the muffin tin cups. Everyone who bakes cupcakes knows you don’t do that. But I did. And the batter overran the cups, creating ugly cupcakes with huge, spreading mushroom heads — which broke off right where the tops met the bodies when I tried to get them out of the pan.

Still, they were delicious, even unfrosted, thanks to the recipe from baking guru Nick Malgieri’s “Bake!” (Kyle Books, $29.95). We ate a few to mark the birthday, leaving me with more than a dozen ugly (but delicious), tops-coming-off cupcakes.

What to do with them? Frosting them seemed silly. What about transforming them into something else? Like a trifle? Not quite right. Too fussy. But then, inspired by a dessert the next night at Fat Rice in Chicago, which layered ground-up shortbread in a parfait, I had the answer: cupcake parfaits.

Layering homemade chocolate pudding, whipped cream and the decapitated cupcakes transformed a mistake into a new house favorite. They were a big hit the next night at our weekly “Top Chef” watching dinner. And have been requested by friends again. There’s something about playing with the ubiquitous but still loved cupcake that brings out the kid in us, makes us sit up in delight at the idea. And makes us dig in.

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CHOCOLATE CUPCAKE PARFAITS

Makes: 6 parfaits

Note: We found the parfaits taste better if assembled one day ahead.

Prep:

Whip 1 cup whipping cream, with 1 to 2 tablespoons sugar, to soft peaks.

Cut tops off 6 cupcakes, slicing them crosswise just below where the top meets the body.

Choose 6 glasses that are wide enough to accommodate the cupcake tops. Instead of traditional parfait glasses, use a straight-sided 10- to 12-ounce drinking glass.

Layer:

Plop about 1/4 cup chocolate pudding in the bottom of each glass.

Nestle the cupcake bottoms into the pudding, pushing in gently so the pudding comes partway up the sides of the cupcakes.

Dollop each with a generous portion of whipped cream, pushing it down around the sides of the cupcake and covering its top.

Dollop on a half-inch layer of pudding.

Gently top with the cupcake tops.

Finish with a dollop each of pudding and whipping cream. Shavings of dark chocolate would be nice as well.

If assembling the parfaits a day ahead, finish the top with the pudding, but don’t add the final dollop of whipped cream. (Cover and chill the whipped cream.) Cover the parfaits and chill. When ready to serve, re-fluff the whipped cream a bit with a whisk. Dollop the whipped cream onto the parfaits and serve.

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