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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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 Posted:
Sun Mar 16, 2008 4:54 am |
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I wanna make cupcake bouquets for Easter. What kind of cupcakes could hold up being stuck to a styrofoam ball for hours?
i was thinking maybe lemon cupcakes or banana cupcakes. do i need cake recipes that are dense? will pound cake recipes do?
thanks guys! i know there's another cupcake bouquet thread but i didn't wanna high jack it.  |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sun Mar 16, 2008 7:13 am |
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I used a white cake recipe from scratch that yeilded a sort of spongy, not to heavy cake. They held up beautifully and I frosted them w/ bc. I also weighted my pot w/ those smooth stones or river rocks that you can buy by the bag in most dollar stores. It adds to the stability of the pot or container. Marbles would work well too. If you want the recip, I'll post it for you. HTH! Pamela  |
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TheButterWench
Forum Addict
Joined: Nov 12, 2007
Posts: 687
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Sun Mar 16, 2008 7:41 am |
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Hi, guys, can you direct me to that thread? Thanks! |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sun Mar 16, 2008 7:56 am |
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thanks yummymummy. would you mind posting the recipe? that would be really helpful and can i put lemon extract in it? i love lemon LOL
butterwench, i think you posted on it, too. i think it was about frosting or something, i forgot. |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sun Mar 16, 2008 8:15 am |
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Here's the recipe I used for a Basic White Cake:
1 cup sugar
1/2 cup shortening
4 egg whites (not beaten)
1 tsp. almond flavoring ( I'm sure lemon would be fine!)
2 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or
1/4 cup evaporated milk diluted w/ 1/4 cup water
Cream sugar and shortening. Sift flour, then measure it out, and sift again w/ baking powder and salt. Add alternately w/ milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Incorporate egg whites one at a time. Bake in a 375 oven for about 20 min.
I got 23 cupcakes from this....But I recall a few being larger than others, so you could certainly get 24. This recipe has a really nice delicate flavor w/ the almond extract, but I bet the lemon would be scrumptious!  |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sun Mar 16, 2008 8:20 am |
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Just a side note...I also made this recipe using coconut milk since I was making the bouquet for a teacher w/ a milk allergy. I used 1/4 cup canned coconut milk diluted w/ 1/4 cup water. ( I did strain the coconut milk first since it was slightly pulpy) It doesn't give the cake a coconut flavor, so it's a nice alternative for those w/ allergies or lactose intolerance. I frosted them w/ a butterless buttercream. |
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adonisthegreek1
Forum Addict
Joined: Mar 14, 2007
Posts: 690
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Sun Mar 16, 2008 8:31 am |
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I usually use standard size cupcakes. Do most of you use standard or mini? |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sun Mar 16, 2008 8:42 am |
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thanks yummymummy! I usually run away from white cakes because i could never beat egg whites to the proper consistency. but this one is perfect!!!! I'm grabbing it and letting you know how it goes later.
btw, did you use fresh coconut milk or canned? We got coconuts lying around here and that sounded really good too.
adonisthegreek1, i use standard cupcakes too. |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Sun Mar 16, 2008 8:49 am |
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I wanna try that recipee!...thanks yummyyummy!
Edna
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sun Mar 16, 2008 8:50 am |
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yummymummy
Forum Addict
Joined: Oct 25, 2006
Posts: 526
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Sun Mar 16, 2008 11:18 am |
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That's weird, my last post didn't show up. Anyway, I used canned coconut milk, but I'm sure the fresh would work great as long as it's about the consistency of milk. You probably won't need to dilute it.
I use standard cupcakes, but I've seen the mini's used! |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sun Mar 16, 2008 8:51 pm |
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oh i totally forgot, can i use buttermilk for this too? i only have buttermilk right now and i really wanna try it. |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sun Mar 16, 2008 11:37 pm |
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alright mine are in the oven right now.
btw i only managed to make like 16 cupcakes with one batch.
ETA
they look amazing!!!!!!!!!! i am waiting for them to cool before i taste them but they look and smell heavenly |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 2916
Location: Florida..were the magic begins!
Birthday: Apr 23
Gallery Supporter Member
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Mon Mar 17, 2008 12:25 am |
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| yummymummy wrote: | That's weird, my last post didn't show up. Anyway, I used canned coconut milk, but I'm sure the fresh would work great as long as it's about the consistency of milk. You probably won't need to dilute it.
I use standard cupcakes, but I've seen the mini's used! |
I posted something in the forums and it didnt show so I reposted again..It was there 3 times  ..I felt so bad..
Edna |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Mon Mar 17, 2008 1:03 am |
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okay... yummymummy this recipe is amazing! i love it!!! thanks so much!!! |
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