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lilybird
Frequent Member
Joined: May 18, 2007
Posts: 287
Location: Minnesota
Birthday: Dec 07
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Sat Apr 12, 2008 5:13 am |
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As I travel through this forum and a few other sights, it seems that so many people are searching for good, dependable recipes for cupcakes. I would love to see a nice long discussion on this topic including favorite recipes for flat and domed cupcakes, fillings and tips on achieving good cupcakes.
The last two cupcake recipes I tried were miserable failures, but the peanut butter filling recipe on CC posted by Shirley W. was awesome. I also tried a lemon or lime curd recipe for filling that is "no fail" and can be frozen. I love recipes that can be made ahead and frozen for future use. I also discovered a new cupcake shape that is really cute for mimi cakes and I will share it also. I don't know how to post pictures so will have to describe it for you.
Also how about sources for really cute cupcake liners--anyone???
I hope we can keep this going for some good answers.
Lily |
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alanahodgson
Forum Fanatic
Joined: Jun 16, 2007
Posts: 1787
Location: Metro Detroit, Michigan, USA
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Sat Apr 12, 2008 5:18 am |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sat Apr 12, 2008 5:21 am |
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i'm all for a cupcake thread! 
yummymummy posted a recipe that i've tried about four times now and it hasn't failed me. it makes perfectly domed cakes, doesn't overflow at all.
i'd love to know about different ways to decorate cupcakes, poured fondant, swirls, etc. |
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lilybird
Frequent Member
Joined: May 18, 2007
Posts: 287
Location: Minnesota
Birthday: Dec 07
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Sat Apr 12, 2008 5:26 am |
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Here is my "new cupcake shape by accident". I had leftover batter from a doctored cake mix that I didn't want to throw away. I used one of those white 7oz. ramikins--you know the ones that are ribbed on the outside and the top 1/2 or so is not straight up, but tipped out a little. I set a regular cupcake liner right down in the center of the dish. Then I filled that liner right up to the top with batter and as I did that, the liner spread open so that the top edge was pushing on the dish. I really filled it to the top. Then I sprayed that top lip of the dish with some baking spray. I set the ramikin right on the oven grate and baked it for 25 min. at 350 degrees. I let it cool a little and it popped right out of the dish. I had the cutest mushroom shaped mini cake and I thought it probably was a fluke, so I mixed up more batter and did 6 more and they all turned out the same. They are a very solid cake and wonderful to work with. I took the papers off some ( they only come up about 1" or so on the sides) and covered them with ganache and fondant flowers on top. If you did lemon, you could drizzle a lemon glaze over them. You could leave the papers on and dip the tops in poured fondant and decorate like Louise does on Cakejournal.com. Or you could dip the bottoms in melted chocolate and the tops in white or pink melted chocolate and put on sprinkles like Bakerella does on her website. Sorry this is so long but can't post a picture. I hope you will try this as it really works great.
Lily |
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foxymomma521
Forum Fanatic
Joined: Jan 16, 2007
Posts: 1812
Location: WNY
Birthday: Apr 15
Gallery Supporter Member
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Sat Apr 12, 2008 5:31 am |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sat Apr 12, 2008 5:31 am |
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it's so cute! post a picture! now you're making me wanna run to the mall and grab some ramekins LOL |
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SweetResults
Forum Fanatic
Joined: Feb 13, 2006
Posts: 1442
Location: Massachusetts
Birthday: Nov 04
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Sat Apr 12, 2008 5:31 am |
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Yes Yes Yes!! PLEASE!! First cupcake wedding in the fall and I really want to know!
What do you charge?
What size are they - "regular" cupcake size" Larger?
How do I get the dome and not the Shrinker? I baked them too long I heard?
Details all you cupcakers! DETAILS!!  |
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amysue99
Frequent Member
Joined: Nov 13, 2006
Posts: 357
Location: Tuddern, Germany
Birthday: Nov 27
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Sat Apr 12, 2008 5:32 am |
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I'd love to know about filling cupcakes. I got one of the long bismarck tips, but it didn't seem to help much. I only had a tiny bit of filling in the top part of the cupcake. Very disappointing. |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1137
Location: Pinas!
Birthday: Oct 08
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Sat Apr 12, 2008 5:33 am |
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what i do is preheat my oven at 400 then once the cupcakes are in i lower it to 325. a trick i learned from cupcake blog. |
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January202
Junior Member
Joined: Apr 06, 2007
Posts: 20
Location: Pennsylvania
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Sat Apr 12, 2008 5:36 am |
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I am really excitied to find out others' ideas, tips, etc. for making cupcakes, because I think they are such fun to decorate! Maybe someone can offer me some suggestions for the problem I always seem to have: When I make white or yellow cupcakes, they always rise up real nice, but as soon as I take them out of the oven to cool, they fall flat. Maybe it is because I had been using a box mix, and following the instructions on the box. I am not sure. But it does not happen when I bake chocolate cupcakes. Just white or yellow. Odd, huh? |
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HerBoudoir
Forum Addict
Joined: Mar 18, 2008
Posts: 631
Location: Eastern Shore, Maryland
Birthday: Oct 18
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Sat Apr 12, 2008 5:41 am |
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I adore cupcakes - GREAT vehicle for frosting!
Unfortunately I was very silly and did not take a picture of these fabulous chocolate strawberry cupcakes that I made recently. But while they're a little time consuming, they're not difficult and they came out FABULOUS.
Start with 24 of your favorite chocolate cupcakes.
Make 24 chocolate strawberries by melting 12 ounces chopped dark chocolate with about 1 1/2 Tablespoon canola oil. Wipe strawberries carefully, dip, and set on a parchment covered pan. Chill until firm.
Melt 8 ounces chopped dark chocolate with 1 cup heavy cream to make ganache; stir well. Dip the tops of the chocolate cupcakes in the ganache to coat. Chill for about 10 minutes until set.
Melt 3 ounces of chopped white chocolate with 1/4 cup heavy cream to make ganache. Let cool. Whip 3/4 cup heavy cream to medium peak, and add white chocolate ganache. Continue whipping until ganache is incorporated and at stiff peak. Fill a pastry bag with a large star tip with whipped cream, and pipe a swirl on top of each ganache'd cupcake. The swirl should be about 1/3 to 1/2 the diameter of the cupcake in size.
Top each whipped cream swirl with one chocolate strawberry.
(almost done - promise!)
Melt 2 ounces of chopped milk chocolate with 1/2 teaspoon of canola oil. Using either a pastry bag with a very small round tip or a sandwich bag with a tiny bit of the corner snipped, drizzle the milk chocolate over the strawberries lightly, making sure that it drizzles over the whipped cream and onto the dark chocolate ganache.
Chill to set - these do need to keep refrigerated.
If you're taking them somewhere - keep one or two for yourself, because they disappear FAST. |
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Melody25
Forum Addict
Joined: Mar 04, 2007
Posts: 528
Location: Illinois
Birthday: Jul 30
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Sat Apr 12, 2008 5:50 am |
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I LOVE cupcakes! I have a recipe for a Peanut Butter Cupcake thats really dense, and really rich. I think they are one of my favorites. They are great with any kind of Chocolate icing. I'll find it and post.
January, I had the same problem with the white and yellow batter, by fluke I found that if you refrigerate the batter for 30-60 minutes, they stay domed after they back. |
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HerBoudoir
Forum Addict
Joined: Mar 18, 2008
Posts: 631
Location: Eastern Shore, Maryland
Birthday: Oct 18
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Sat Apr 12, 2008 5:56 am |
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| SweetResults wrote: | Yes Yes Yes!! PLEASE!! First cupcake wedding in the fall and I really want to know!
What do you charge?
What size are they - "regular" cupcake size" Larger?
How do I get the dome and not the Shrinker? I baked them too long I heard?
Details all you cupcakers! DETAILS!! |
I would think for a wedding, a standard size cupcake is equivalent to a "wedding slice" of cake, and the cost would be equivalent as well. While I rarely bake-for-profit, most of the cupcakes I do would have to cost $2-$4 each and I could see going higher for some of the very fancy ones. Additionally, since most of my recipes make 24 cupcakes, I require they order in multiples of 12.
Also with wedding cupcakes, you usually do a 6 or 8 inch matching cake to have something to cut.
I use a 1 and 5/8 ounce scoop to portion out my standard size cupcakes, and bake at 350 for about 20 minutes. I get flat-tops just above the paper line with that method, and that's what I prefer as a decorating base. |
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GrandmaG
Forum Addict
Joined: Nov 19, 2007
Posts: 928
Location: Nebraska
Birthday: Jan 04
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Sat Apr 12, 2008 6:00 am |
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This is a great idea! I see many future posts written on this thread. The Martha Stewart Cupcake week got me excited to make more cupcakes. Here is a good You Tube video to make simple flowers on cupcakes.
http://youtube.com/watch?v=E9qtZwHHmx4 |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Sat Apr 12, 2008 6:06 am |
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| amysue99 wrote: | | I'd love to know about filling cupcakes. I got one of the long bismarck tips, but it didn't seem to help much. I only had a tiny bit of filling in the top part of the cupcake. Very disappointing. |
Get yourself an apple corer. Use it to "core" out a section in the middle of the cupcake. Fill the hole with filling and place a 1/2" "plug" to cover the filling. Neat, clean and easy  |
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