How about a thread to seriously discuss making cupcakes?????

Baking By Cookies4kids Updated 17 Sep 2013 , 12:10pm by candyladies

Melvira Posted 12 Apr 2008 , 2:16pm
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Oh no Chqtpi!! Crooked cupcakes... you'll just have to eat them! icon_wink.gif

BTW... I am loving the new cupcake blog links!! Some of these I haven't seen! They all have such fun recipes and ideas!! Thanks to everyone!

fiddlesticks Posted 12 Apr 2008 , 2:21pm
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Melvira .. Going to have to try that ! Sounds yummy ! chqtpi.. I bought that book, It has some very cute ideas in it ! I love this thread ! My cupcakes need all the help they can get !! LOL! Does everyone bake just the standard size cupcakes normaly or do you go for the larger size ?

HerBoudoir Posted 12 Apr 2008 , 2:21pm
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Quote:
Originally Posted by Melody25

OK this might be a stupid question but... What tip do you use and how do you make those beautiful star swirls on top of cupcakes? I can never get them to come out right maybe my tip isnt big enough




You have to go for the big guns icon_smile.gif

I typically use a Wilton 1 M star tip or my Ateco 825, 826 or 827 tips for stars.

Wilton also has a large french star tip that I use sometimes (more teeth that are smaller) as well as a closed star tip, and I use my Ateco 804, 805 or 806 for just large round plain tips (I don't think Wilton has an equivalent). Ateco has sets of large closed star and french star tips, but haven't gotten them yet.

HerBoudoir Posted 12 Apr 2008 , 2:23pm
post #34 of 11576
Quote:
Originally Posted by fiddlesticks

Does everyone bake just the standard size cupcakes normaly or do you go for the larger size ?




I bake standard size cupcakes 90% of the time.

fiddlesticks Posted 12 Apr 2008 , 2:27pm
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HerBoudoir... Thanks ! Maybe its just mine ,but sometines they seem kind of small to me ?Also I love the 1m tip and the 1B tip Im not sure what 1B is really for but it makes a nice design !

ziggytarheel Posted 12 Apr 2008 , 2:30pm
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I am so excited to see this thread. So many times I've wished for a separate forum just for cupcakes. icon_biggrin.gif

I am thinking that for the cupcake to dome nicely, the oven needs to be more on the hot side. You are looking to do the opposite of what you do for cakes. I like the idea of starting with a hot oven and turning the temperature down. Makes sense to me!

Some of my questions:

- How do people end up with paper cupcake wrappers that still look pretty and not brown and ugly after they've been baked in?

- Do cupcakes freeze well in papers? In nutcups?

- What tricks do you use to keep icing off of the wrappers?

- For a domed cupcake, how much batter do you use? For a flat cupcake?

See, I'm full of questions.

jadak Posted 12 Apr 2008 , 2:32pm
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What a great topic! Who doesn't want to talk about cupcakes?????!!!! icon_biggrin.gif

I have a question about filling...has anyone ever filled a cupcake with mousse (maybe thinned a little)? Ds's b-day is tomorrow and I'm making cupcakes (vanilla) and wanted to fill at least half of them with chocolate mousse. TIA

HerBoudoir Posted 12 Apr 2008 , 2:32pm
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If you want bigger a star tip than Wilton's 1M, you have to get the set of 10 star pastry tips from Ateco. They range from 5/32" to 11/16" sized openings - so normal size to huge. A little pricey (about $17 for the set), but I think the Ateco tips are better quality than Wilton.

You can also sometimes find extra large star tips at restaurant supply stores.

SugarBakerz Posted 12 Apr 2008 , 2:33pm
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awesome thread, what is bettercreame Melvira? And how is the baby doing?

This thread is soooooo good, I sure hope they will create a cupcake forum for us. I usualy always have domes on my cc's... I fill 2/3's full and bake at 350 for 18-20 minutes, even my mini's are domed.

Linliv46 Posted 12 Apr 2008 , 2:39pm
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I also use the 1M and sometimes the 2D. I almost always make just the regular size cupcakes. Lets keep this going! I would still like to have the yummymummy cupcake recipe! Would just love to have a domed cupcake! LOL icon_rolleyes.gif

Linda

CakesByLJ Posted 12 Apr 2008 , 2:41pm
post #41 of 11576
Quote:
Originally Posted by jadak

What a great topic! Who doesn't want to talk about cupcakes?????!!!! icon_biggrin.gif

I have a question about filling...has anyone ever filled a cupcake with mousse (maybe thinned a little)? Ds's b-day is tomorrow and I'm making cupcakes (vanilla) and wanted to fill at least half of them with chocolate mousse. TIA




Oh yeah... mousse is the best filling... light and creamy... yummy

fiddlesticks Posted 12 Apr 2008 , 2:48pm
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Hope this thread continues!! I have to go to the cake suppy store now ! ( tough job but someone has to go ) LOL! Check you all when I get back !

Melody25 Posted 12 Apr 2008 , 2:50pm
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I've filled mine with mousse before. I've used that European mousse you can find in boxes in the grocery store. I cant think of the brand right now, its in the baking aisle under the puddings.

tenleysmommy Posted 12 Apr 2008 , 3:12pm
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How exciting!I love to bake cupcakes,my favorite is dark chocolate cupcake with raspberry filling and whipped chocolate ganache frosting.Not to sweet and the raspberry middle is to die for.When I use my bismark tip I always put it in three different spots towards the middle and just put in a little filling in each.That way you can can filling in almost every bite.

felecia Posted 12 Apr 2008 , 3:29pm
post #45 of 11576
Quote:
Originally Posted by GrandmaG

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




oh i love that idea...saved it to my FAV's on YouTube...thanks for sharing that....gonna do that for my momma

KellJ Posted 12 Apr 2008 , 3:33pm
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I try to fill my cupcakes as equal as I can and sometimes I've had my cupcakes shrink in size and I don't understand that. Has anyone ever had that happen??

What does everyone use to fill their cupcakes with??

alanahodgson Posted 12 Apr 2008 , 3:40pm
post #47 of 11576
Quote:
Originally Posted by jadak

What a great topic! Who doesn't want to talk about cupcakes?????!!!! icon_biggrin.gif

I have a question about filling...has anyone ever filled a cupcake with mousse (maybe thinned a little)? Ds's b-day is tomorrow and I'm making cupcakes (vanilla) and wanted to fill at least half of them with chocolate mousse. TIA




last weekend my wedding cupcakes were filled with lemon curd mousse from epicurious and chocolate hazelnut mousse (basically whipped cream and nutella...mmmm)

I poked them three times each with that bismark tip and I think there was a sifficient amount of filling in each.

ETA: That would be "sufficient"....I think...

cajundecoration Posted 12 Apr 2008 , 3:45pm
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I had the same problem with cupcakes shrinking or caving in. I read somewhere that overbeating the batter will cause it to become elasten. (Same concept as with bread dough. If you overbeat, the gluten overdevelops and you get elastic dough.) So, instead of beating the batter until all the lumps are out, I beat it until small grains of batter exist. They dissolve on their own during the baking process. Now that I don't beat the batter until smoothe, I get perfectly risen cupcakes and cakes everytime. When I bake the WASC batter, I always make sure to place a small Pyrex dish with a little water on the side of the tins or under on the lowest rack. THe moisture helps to keep the cake from drying out.

For fillings, I use a variety of things. I have sometimes thinned out Sugarshack's icing recipe to a flowing consistency. I use the bismark tip and shove it all the way down into the cupcake. I use just enough pressure to fill it and allow the bag to shove it's way back up. (I rarely bake the small cupcake sizes, I always go for the larger size.)

I also use lemon curd from a jar to fill with. The pre-fab filling sleeves work well in a pinch as well.

Melvira Posted 12 Apr 2008 , 3:59pm
post #49 of 11576
Quote:
Originally Posted by SugarBakerz

awesome thread, what is bettercreame Melvira? And how is the baby doing?




Fantabulous!! Thank you for asking!! He is VERY active and thinks my organs are kickboxing targets! icon_wink.gif

Bettercreme is a whipped icing... a lot of people purchase it from Sam's club in a pail that is already whipped, but I prefer to buy it at a restaurant supply store in liquid form. Honestly, I know it sounds silly, but it tastes SO much better that way, and it's easier to add colors and flavors (like the chocolate). You whip it just like whipping cream. I also like the liquid version because I find the stuff in the pail always seems overwhipped to me. Just my opinion. I used to make that cupcake filling that I posted in the recipe section here, but since I found the liquid Bettercreme I haven't bothered! The Bettercreme is so much easier, and you can add any flavoring to it! One of my favorites is coconut cupcakes with coconut flavoring in the filling, then fill and ice with it. I just use a large star tip, stick it in there and squeeze until it poops out the top, then make a swirl on top! (Attached pic is the malted cupcakes that have almost started riots at DH's office!)

Oh man, I wasn't planning on doing any baking today... but now... phooey. Someone get out the eggs and oil!! icon_wink.gif
LL

AKA_cupcakeshoppe Posted 12 Apr 2008 , 4:21pm
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yummymummy's recipe can be found here

http://forum.cakecentral.com/cake-decorating-ftopict-579229.html

i've used lemon, orange and almond flavorings on it. I'm gonna try and see if i could make it chocolate. if i could then it's gonna be the only recipe i'll ever need. it hasn't failed me yet. icon_biggrin.gif

thanks again yummymummy!

Linliv46 Posted 12 Apr 2008 , 4:22pm
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Ohhh Melvira those look yummy! I love the Bettercreme with fresh strawberries!

NEWTODECORATING Posted 12 Apr 2008 , 4:26pm
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Hey I want it on this one too!!! thumbs_up.gif

OK my problem is the batter pulls away from the liner when baking! What is up with that!! It is hard to decorate a pretty cupcake when the liner is hanging off.

(at least that is the excuse I am using until you guys fix that problem then I am moving on to another excuse why mine aren't beautiful icon_rolleyes.gif LOL)

Linliv46 Posted 12 Apr 2008 , 4:29pm
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Thank-you cupcakeshop! This will be my next project after I get rid of the "flat-tops" I made yesterday!

Linda

serenelui Posted 12 Apr 2008 , 4:38pm
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Problem could be with the cupcake liners you are using icon_smile.gif Mine used to pull away from the liner all the time until i changed to a better liner.. some of the really cheap liners always pull away from the cupcakes.. at least that's been my experience icon_smile.gif

Quote:
Originally Posted by NEWTODECORATING

Hey I want it on this one too!!! thumbs_up.gif

OK my problem is the batter pulls away from the liner when baking! What is up with that!! It is hard to decorate a pretty cupcake when the liner is hanging off.

(at least that is the excuse I am using until you guys fix that problem then I am moving on to another excuse why mine aren't beautiful icon_rolleyes.gif LOL)


TheButterWench Posted 12 Apr 2008 , 4:47pm
post #55 of 11576

Oh a cupcake thread, it should be a forum topic. I like those fancy papers but they are too expensive.

I've been experimenting with doing my own as sleeves.

I want to order one of those fancy ones and then do a sleeve in a pretty color and use some of my scrapbooking cutters to cut the edging.

They may not be laser cuts or pretty, but they do for me and mine.

lol

OMG I live for those flat tops! lol

denette Posted 12 Apr 2008 , 4:49pm
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thanks! I've been looking for "the perfect" cupcake recipe. I'll have to try some of these!

lanibird Posted 12 Apr 2008 , 4:51pm
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I do love cupcakes. icon_biggrin.gif I too wasn't planning any baking today, but those PB cupcakes... well my oven is now preheating. icon_lol.gif

Question: Does any one know if the nutcups ( http://www.wilton.com/store/site/product.cfm?id=3E315459-475A-BAC0-584733D0E13452B6&fid=3E3309D9-475A-BAC0-5FE96604BF075748 ) come in different colors? I really like the look of cupcakes baked in these.

After a trip home to visit my parents I heard about this place, http://www.cakefetish.com/index.htm; I didn't get the chance to go there, yet, but I was intrigued by their menu, and the cupcake with an oreo inside, so I tried it. So good! Made some (box) Chocolate Butter cupcakes, put a little batter, the oreo then more batter. I overfilled by a lot, had lava flows down the side, but what remained was really good. The oreo softened just a little bit, kinda like al dente. icon_lol.gif

I also followed the link on the Cake Fetish site to the MSN article on top Cupcake shops, and found this place in Ohio http://www.mainstreetcupcakes.com/menu.htm. The favor choices are dizzying! I cannot believe how many they have! Good inspiration for flavors!

Time to mix some batter! icon_razz.gif

Melvira Posted 12 Apr 2008 , 4:56pm
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Here are some colored nutcups, but NOT cheap! http://www.theroyalstore.com/index.php?cat=2&p=5&ccat=&PHPSESSID=f541a1bd717c42e3598cac26257e4190

I'll keep my eyes open for more, or better deals!

AKA_cupcakeshoppe Posted 12 Apr 2008 , 4:58pm
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no problem. yummymummy is the one we should thank. icon_smile.gif
i didn't have browned bottoms with this recipe. the cake didn't stick a lot to the paper but it doesn't pull away as well.

CakesByLJ Posted 12 Apr 2008 , 5:03pm
post #60 of 11576
Quote:
Originally Posted by lanibird

I also followed the link on the Cake Fetish site to the MSN article on top Cupcake shops, and found this place in Ohio http://www.mainstreetcupcakes.com/menu.htm. The favor choices are dizzying! I cannot believe how many they have! Good inspiration for flavors!

Time to mix some batter! icon_razz.gif




You are sooooooo right........ I have never seen so many flavors in one shop icon_surprised.gificon_surprised.gif They sound marvelous.... I am drooling just reading them........ WOW icon_eek.gif

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