Urban Alchemy

by bronxelf

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These are random moments in the life of an indecent designer and the city she loves.

To read my grudging babblings about design, click the button.

And can we really measure
If we think we're any better
than that skyline that goes on and on
forever, on and on...."

- Less Than Jake: Is This Thing On?

Everybody in this world wants the same damned thing-
just not at the same time.

-Chris Orbach: Jane

I could be condemned to hell for every sin but littering."

- Soul Coughing: Idiot Kings

I am a female, carbon based lifeform.
I am a New York City Native.
I am a Design Professional.
I take photographs.
I also sculpt, paint, create mosaics, and play with weapons.

And sometimes, I even dance about Architecture.

What I see, is what you get.

Creative Commons Attribution-NonCommercial-ShareAlike License

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This isn't what I had in mind.

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They *taste* great, but I'm trying to figure out what went wrong here.
10th Jun 2007, 14:40   | tags:,,,,

Sprocket says:

it's like anti-muffins

I hope it's ginger flavour

just pour cream in the holes and take a big bite

10th Jun 2007, 14:44

silar31 says:

The cupcakes are rebelling. They want to take over your oven, then the world.

10th Jun 2007, 14:45

hildegard says:

There ya go - cup cakes. Cut them out individually for cup-shaped cakes. Someone's finally sticking to the product description...

10th Jun 2007, 14:49

spongevid says:

i had the same thought as sprocket! fill the holes with something shockingly creamy and unhealthy!

10th Jun 2007, 14:49

minkey says:

looks like moon craters.
perfect for ice cream :-)

10th Jun 2007, 14:49

bronxelf says:


They're maple-bacon.

Yes. They're maple bacon cupcakes. I swear.

I have already offered to put an egg in the cup. Complete breakfast.

DAMN but they taste good, though.

10th Jun 2007, 14:51

Gael says:

that sounds delicious!
I had the *best* eggs benedict for breakfast myself today : )

10th Jun 2007, 14:54

bronxelf says:

I LOVE eggs benedict. It's one of my favorite foods, period.

These are really tasty. Just a bit sticky. Tryng to figure out what went wrong so I can fix it for next time.

10th Jun 2007, 14:55

Gael says:

They got it spot on, this time. Usely too much vinegar/lemon juice
Have you a recipe for the maple/bacon pleae?

10th Jun 2007, 15:04

bronxelf says:

yes. but not in metric. Can you do the conversion okay?

I am thinking of springboarding these into bacon/cheese muffins. Stand by for new photo.

10th Jun 2007, 15:05

Gael says:

Yes, no probs - cups or whatever is fine. Thank you

10th Jun 2007, 15:10

bronxelf says:

10th Jun 2007, 15:11

Gael says:

Brilliant, I'll try those next weekend ; )

10th Jun 2007, 15:22

bronxelf says:

Hopefully yours are more successful.

10th Jun 2007, 15:25

factotum says:

Vanilla Garlic has a wealth of muffin recipes, doesn't it? If you've posted the link before, I've missed it. But I have a healthy rhubarb crop and I see he has several rhubarb muffins to try.

10th Jun 2007, 15:27

bronxelf says:

Yes, he's one of the many food blogs I read regularly. :)

10th Jun 2007, 15:29

Puddlepuff says:

Looks like macro knackebrod.

10th Jun 2007, 17:33

bronxelf says:

These are MUCH moister. :)

10th Jun 2007, 17:34

minkey says:

glace maker in nice does savoury one...sure he might ahve tomatoe, and other flavor to go with...:)

10th Jun 2007, 18:09

bronxelf says:

Geodyne was talking about doing tomato muffins with feta. I have a recipe for tomato soup cupcakes...

10th Jun 2007, 18:09

minkey says:

yummy...never made cupcakes...

10th Jun 2007, 18:12

bronxelf says:

I think I've been making too many lately. :)

10th Jun 2007, 18:12

seaneeboy says:

I tried making eggs benedict the otgher week, it was a shocking disaster.

11th Jun 2007, 15:19

bronxelf says:

What part went wrong?

11th Jun 2007, 15:20

seaneeboy says:

The hollondaise, of course. I didn't do the eggs bit at the start right, and it just wouldn't emulsify - I know exactly what to do better next time, but it still sucked :)

12th Jun 2007, 10:44

seaneeboy says:

it looked similar to when you mix bailies and lime - eww!

12th Jun 2007, 10:44

bronxelf says:

Oh, it broke? You can fix that you know. A broken hollandaise can be fixed on the fly.

12th Jun 2007, 11:01

seaneeboy says:

Splash of cold water, isn't it? made no difference, this was just from a bad start - still, It'll be fine next time!

12th Jun 2007, 11:04

bronxelf says:

Usually it's an additional egg yolk. Whip it in advance and add is slowly. You might want to add some additional lemon juice as well but that usually fix it straight on.

12th Jun 2007, 11:47

seaneeboy says:

Oooh, ta for the tips :)

13th Jun 2007, 09:54

bronxelf says:

No problem. I hate wasting hollandaise- you blow so many eggs, and it's not that hard to repair.

13th Jun 2007, 10:20

Euphro (NLI) says:

I've never seen that happen before, but then I have not been involved in extreem/experimental cupcake manufacture.

From the thumbnail I thopght it was a macro close up of the base of a waffle :)

I think that you may be on to something interesting - I love the ant-cupcake/anti-muffin idea :DI

13th Jun 2007, 11:34

bronxelf says:

Well now that we think we know what caused it, we can replicate it.

13th Jun 2007, 11:36