I was a little confused when I saw the word “poop” titling a post with a picture of delicious looking crispy cookies. But I guess everyone has their own terminology for the little bits of batter that end up on the edges of the cupcake pan and get cooked up into tasty crispy treats.
Cupcake Project gives us the scoop on the poop, or rather, how to bake it up on purpose rather than just relying on serendipitous accident:
I followed my pound cake recipe, but instead of filling cupcake tins with the batter, I put small spoonfuls of it (not larger that a quarter or they will start to be too cakey) onto a parchment-lined cookie sheet and baked at 350 F for 15 minutes. The resulting cupcake poop wasn’t the prettiest (it is poop after all), but it’s a way to share with the rest of the world the crispy, chewy burnt on batter that we bakers know and love.
I imagine that this technique would work with any cupcake recipe, but I make no promises.
Cupcake Project’s pound cake recipe is below. I doubt you’ll need so many “poops” as a batch of batter for 2 dozen cupcakes will produce, so cut down as needed.
Makes 24 cupcakes
* 1 1/2 C unsalted butter
* 3 C sugar
* 6 eggs (cold)
* 3 C sifted cake flour (I used all-purpose flour since that was all I had on hand, and it worked well)
* 1 C whole milk, VERY cold (I used 2%)
* 1 t vanilla extract
* 1 t almond extract (Use any extract here that you like. I used coffee extract.)
1. Cream butter and sugar together.
2. Beat in eggs, one at a time.
3. Beat in flour, one cup at a time, alternating with milk.
4. Add extracts.
5. Beat on medium-high to high speed for two minutes, scraping down sides of bowl.