so, one of the best ways that i’ve found to come up with new recipes is to combine older tried and true ones. whenever i come home for spring break i try and take advantage of our huge gorgeous kitchen as much as possible…and that is what i did. i decided to attempt to create a recipe for strawberry cheesecake cupcakes. the idea was to take my basic white cake recipe and fill them with a combination of my cheesecake filling recipe (already successfully used in many a chocolate cupcake) and strawberry filling recipe (already successfully used to fill my mom’s birthday cake.)
unfortunately, i got a little too excited and did not exercise the usual level of care that i would – and should – when combining recipes. instead of thickening the strawberry sauce into a filling-like consistency, or draining the excess liquid, i left it in its original runny form and simply mixed it with the cheesecake filling. the result? a yummy, but soupy, strawberry cream cheese concoction that, when baked, formed a sort of creamy layer in the middle of my cupcakes (sort of like cupcake sandwiches) instead of the cheesecake-textured center i was looking for. they were still pretty good, but not at all what i had intended. whoops.
lesson learned: when combining recipes, don’t forget science!
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