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

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

Melody25 Posted 12 Apr 2008 , 5:05pm
post #61 of 11576

Alright...all this talk of cupcakes made me wanna bake, I just made a batch of my Peanut Butter Cupcakes with Chocolate Marshmallow Frosting. It's more of a glaze. Will post a pic when Im done.

CarolAnn Posted 12 Apr 2008 , 5:09pm
post #62 of 11576

Oh goody, a cupcake thread!!!!!!!!!!! I've recently been getting into cupcakes and want to do more. Been feeling like a real dunce though because I made millions of them when my kids were at home. Sprinkled them with pow sugar and we were on them like white on rice! They never lasted long. Now I'm starting to make them again and it's like "uh, how did I do that?" like I had this great skill then that I don't have now. LOL

Now I see cupcake mixes in the store and think "wait a minute, ya just use a cake mix dummy!" Sooo my burning question (for the moment) for the "cupcake people" is this, "Do you do something different making your batter for cc's than you do for cakes?" I never have.

I can't get decent cupcakes from the wasc recipe. They bake long and then sink in like a huge belly button when they cool. Look nasty.

Melody25 Posted 12 Apr 2008 , 5:12pm
post #63 of 11576

i do use the WASC recipe for CC's and they do turn out, Those are the ones I stick in the fridge before baking... my problem is they get sticky, and kinda slimy. I hate that. I also found that for cupcakes since I like a little bit of a denser cake, I get regular cake mix and add a box of pudding. The the other ingredients as normal (eggs, oil and water)

GrandmaG Posted 12 Apr 2008 , 5:13pm
post #64 of 11576

http://batter-splattered.typepad.com/battersplattered/2008/01/mocha-cupcakes.html

Just made these this morning. It calls for a 400 degree oven until done. they domed up very nice. I filled them with chocolate ganache and topped with an espresso whipped cream frosting and topped with a chocolate espresso bean.

AKA_cupcakeshoppe Posted 12 Apr 2008 , 5:13pm
post #65 of 11576

i use the same cake recipe for cupcakes. sometimes i'd half the recipe so i don't make too many. i already gained 5 pounds!

anyway, have you tried baking your cupcakes at a higher temp? like 350 or 375? i had a recipe that required 400 temp.

Melody25 Posted 12 Apr 2008 , 5:15pm
post #66 of 11576

I have this recipe as well if anyones interested in a Cappuccino cupcake...


http://www.parents.com/recipes/recipedetail.jsp?recipeId=R100366

chqtpi Posted 12 Apr 2008 , 5:20pm
post #67 of 11576

www.yummycupcakes.com has a TON of flavors too..i was seriously salivating!!!

AKA_cupcakeshoppe Posted 12 Apr 2008 , 5:31pm
post #68 of 11576

what i really wanna know is if those famous cupcake shops are really as good as the hype, like magnolia, Sprinkles, etc. has anyone tried the cupcakes there?

Maureen1954 Posted 12 Apr 2008 , 6:06pm
post #69 of 11576
Quote:
Originally Posted by cupcakeshoppe

what i really wanna know is if those famous cupcake shops are really as good as the hype, like magnolia, Sprinkles, etc. has anyone tried the cupcakes there?


I love the cupcakes at Magnolia Bakery. I now use their vanilla cake recipe when I bake.

mrsbink Posted 12 Apr 2008 , 6:34pm
post #70 of 11576

Ok, so this thread has singlehandedly made me decide to try the cupcake thing again. I don't really know what's wrong with me but I have NEVER gotten a good batch of cupcakes, can't fill the cups right, they sink in the middle AAAAHHHH!!! I have sworn off cupcakes until now. So thanks for the info ladies! Here I go to try it again....

alaskagirl3 Posted 12 Apr 2008 , 6:46pm
post #71 of 11576

I love the cupcakes at:

The Little Pie Company (NYC) they are the best !!!

Cupcake Cafe (NYC)
The Little Cupcake Shop (Brooklyn, NY)
Magnolia

Cookies4kids Posted 12 Apr 2008 , 6:52pm
post #72 of 11576

OMG!!!! I started this thread this morning and have worked on cupcakes all morning. I just checked to see if anyone answered and I am so thrilled. I finally feel like I belong here. Thanks so much everyone for responding. Ok this is going to be long but here goes. I have worked with the 7 oz. ramikins (spelling?) and they have turned out perfect every time using a group of recipes that my Wilton teacher gave me. She is also a professional cake decorator and she feels she is better off using basic recipes that don't fail rather than venturing out into territory she isn't sure of. I hadn't used these before, but I will stick with them after this morning. You can change the taste with different flavorings and fillings and the toppings,and ideas I had while baking these was endless. I guess I like these 7 0z. ramikins because they give me something a little bigger than a regular cupcake, and I love the shape. I tried some 4 oz. but they are pretty close to a regular cupcake, but you have the wider base and the mushroom shaped top. These recipes make a very dense and thick mix, so i fill the paper liner to the top and then add another Tbs. right in the middle. The only problem I had was some of the varieties had what I call "rivers" on the tops where the cake isn't brown but shows the batter color as if it isn't done. Any ideas why this happens?? Bakes at 350 for 25 minutes both sizes. I also quit spraying the ramikins and just used my homemade pan release and my finger to rub a little around the top 1" of the dish. They dome up and come out perfect every time. Ok, here are the recipes.

CHOCOLATE CAKE
1 chocolate cake mix
1 small box instant chocolate pudding mix
1/2 cup oil
1-1/4 cup water
4 eggs
I put the cake mix through my sifter and then put all the ingredients in my mixing bowl. Using the paddle, I stirred it for 30 seconds. Then I turned the mixer to 2 and beat it for 2 minutes. Someone gave me this tip yesterday on CC and I could kiss them. This will make 10 or 11 of the 7 oz. ramikins and at least a dozen of the 4 oz. My instructor uses this for all her wedding cakes, and I think this will do a 3 inch high x 8 inch pan. Bake at 350 for 25 minutes for the ramikins.

YELLOW or LEMON CAKE
1 cake mix
1 box instant pudding
1/3 cup oil
1 cup water
4 eggs
1 Tbs. of poppyseed for the lemon if you wish
Same instructions as above

WHITE CAKE
1 cake mix
1 box instant pudding
1/2 cup oil
1 cup water
3 eggs
1 tsp. vanilla

Same instructions

I will give my eyes a rest and then I will post the curd recipe that is so great. Oh I also tried these with the Dark Chocolate Banana Nut cake recipe that I posted under recipes and it was terrific. I left out the 2 extra Tbs. of flour though. These recipes will of course work just as well with regular cupcake pans.
Thanks again for your interest. I can't wait to go back to the beginning and read this whole thing.
Lily

nicolesplace Posted 12 Apr 2008 , 7:28pm
post #73 of 11576

When I make muffins, I put them in @ 425F then turn the oven down to 350F after 5-7 minutes. Apparently, the higher temp allows for more of an "explosion" (for lack of a better term) when the batter starts baking. Since I have started doing this, my muffin tops rival Mt. Everest! I wonder if it would work for cc's. I would try it but, without an order for cc's and a family that doesn't really like cake - I might as well duct tape them to my hips because that's where they'll end up! LOL

lanibird Posted 12 Apr 2008 , 7:30pm
post #74 of 11576
Quote:
Originally Posted by CakesByLJ

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




Can you imagine actually being in the shop, just staring at all of those, trying to pick out... some? dunce.gif

Melody25 - I just made your PB cupcakes. I think I overbaked them, cause they are a little dry, but the flavor is sooooooo good! I don't know if they'll last the day! thumbs_up.gif

An easy way to to decorate cupcakes I found: FBCT's. I did these picnic cloth cupcakes that way. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1080323 I was able to do a dozen or so on a sheet of wax paper, put it on a cookie sheet and freeze. By the time the cupcakes were baked and cooled, I just peeled each one off and plopped it onto a cupcake. As the frosting defrosted and softened, it molded itself onto the top of the cupcake. thumbs_up.gif

Penny7271 Posted 12 Apr 2008 , 7:35pm
post #75 of 11576

WOW! This thread ROCKS! I have mostly done cupcakes - just been trying a few cakes lately. This site DEFINITELY needs a cupcake forum!!

I LOVE all of the flavor combinations you have been sharing. I can't WAIT to try some of these!

As far as fixing a few problems...here are some things that have worked for me:

Domes: Have all the ingredients (eggs, butter, etc) at room temp before making the batter. Bake at at least 350. Try not to overfill - I recently got one of the ice cream-like cookie dough scoops. I think it's 3 TBSP and it works PERFECTLY! Since I made these changes my cupcakes have been nice and domed!

Paper pulling away from the cupcake: I read that this happens during cooling - or thawing. I started leaving them in the pan no longer than 5 minutes to cool. And then making sure they are completely cooled before covering. That seems to have worked. No solution yet on keeping the papers in place once they've come out of the freezer....but I'll let you know when I do.

Now, if someone has any good ideas on losing weight while baking all of these cupcakes - PLEASE let me know. I am supposed to have lost the rest of the "baby weight" by my son's first birthday. I've got only 1 month and it's not looking good with at least 3 different first birthday parties already planned! icon_biggrin.gif

Penny7271 Posted 12 Apr 2008 , 7:38pm
post #76 of 11576

We went to NYC a month ago...

Magnolia Bakery was GREAT! Although, my husband paid me the biggest compliment by telling me that my red velvet cupcakes tasted better icon_biggrin.gif

I liked their white/yellow a lot. I have been struggling to find a really GOOD recipe that isn't too dry AND tastes yummy. There's were great!

Cookies4kids Posted 12 Apr 2008 , 7:43pm
post #77 of 11576

Wow, I just finished reading the whole thread and this is just so exciting!!! So many new recipes and all those sites to look at, I can't wait to get started. It is just so much fun doing a forum like this because it's like sitting in a big room with a wonderful group of friends that are all interested in the same thing. None of my friends here are interested in baking or gardening, so this is just the greatest. Here is the great lemon or lime curd recipe that is so easy to make and can be frozen. I never even have to strain it because it comes out perfect every time.

LEMON OR LIME CURD
1/4 cup unsalted butter
1/3 cup fresh lemon juice or lime juice
2 large eggs
2 large egg yolks
1 cup sugar
2 Tbs. cornstarch dissolved in 1/4 cup water
1 tsp. grated lemon zest or lime zest

In medium saucepan, heat the butter and lemon juice over medium heat until butter is just melted. In medium bowl, whisk the eggs and yolks, and the sugar to blend. Then whisk in the dissolved cornstarch and the lemon zest. Slowly pour the hot butter mixture into the egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat whisking until it comes to a boil and thickens about 4-6 minutes. At this point strain into a small bowl if necessary. Cover with saran wrap and refrigerate until cold. I freeze it in 1 cup plastic containers for future use. This makes a great filling for cupcakes or cakes. I originally made this and put it into a baked pastry crust to which I added 1 tsp. of almond extract when I made the pie crust. I served it with a dollop of whipped cream and toasted slivered almonds.

I filled the lemon cupcakes with this (using the apple corer method to remove a plug--great idea). I frosted them with regular BC that I had stirred a spoonful of the curd into. When I serve them on individual plates, I frost them with regular BC and then drizzle a lemon glaze over the top of that. No wonder I am always on a diet!!!

For the chocolate banana cupcakes, I filled them with the Peanut Butter Filling on CC recipes and frosted them with a dark chocolate BC. I can't wait to try the recipe for the chocolate dipped strawberry cupcakes that someone posted.

I hope we can keep this going with lots of ideas for flavor combinations, recipes and cute ways to decorate cupcakes. A forum just for this would be really fun---a Mini Cake Forum would include all these small cake ideas.
Lily

Penny7271 Posted 12 Apr 2008 , 7:48pm
post #78 of 11576

I just started a thread to post your favorite cupcake designs...

Someone started a great thread the other day about favorite cakes...so let's share our cupcakes, too!

http://forum.cakecentral.com/cake-decorating-ftopicp-5888352.html#5888352

ladyteej Posted 12 Apr 2008 , 8:00pm
post #79 of 11576

I'm excited to see this topic. Always wanted to know more about cupcakes. Thanks for starting this thread.

nicolesplace Posted 12 Apr 2008 , 8:08pm
post #80 of 11576

penny727 wrote:

Quote:
Quote:

Now, if someone has any good ideas on losing weight while baking all of these cupcakes - PLEASE let me know. I am supposed to have lost the rest of the "baby weight" by my son's first birthday. I've got only 1 month and it's not looking good with at least 3 different first birthday parties already planned!




nicolesplace wrote:

Quote:
Quote:

I might as well duct tape them to my hips because that's where they'll end up! LOL




Use duct tape & apply to mouth, tapedshut.giftapedshut.gif cut slit just large enough for straw to fit through - this will allow you to drink water and healthy smoothies. Just promise not to puree cupcakes, icing & milk to smoothie consitency! ROFLMAO icon_lol.gif

Linliv46 Posted 12 Apr 2008 , 8:18pm
post #81 of 11576

Has everyone voted on having a cupcake gallery? I just have come accross it!

Penny7271 Posted 12 Apr 2008 , 8:31pm
post #82 of 11576
Quote:
Originally Posted by nicolesplace

penny727 wrote:
Quote:
Quote:

Now, if someone has any good ideas on losing weight while baking all of these cupcakes - PLEASE let me know. I am supposed to have lost the rest of the "baby weight" by my son's first birthday. I've got only 1 month and it's not looking good with at least 3 different first birthday parties already planned!



nicolesplace wrote:
Quote:
Quote:

I might as well duct tape them to my hips because that's where they'll end up! LOL



Use duct tape & apply to mouth, tapedshut.giftapedshut.gif cut slit just large enough for straw to fit through - this will allow you to drink water and healthy smoothies. Just promise not to puree cupcakes, icing & milk to smoothie consitency! ROFLMAO icon_lol.gif




I just might have to give that a try!!!

Penny7271 Posted 12 Apr 2008 , 8:32pm
post #83 of 11576
Quote:
Originally Posted by Linliv46

Has everyone voted on having a cupcake gallery? I just have come accross it!




Can you share the link to vote? I haven't seen it yet...

That would be perfect since I never know where to put my cupcakes!

tenleysmommy Posted 12 Apr 2008 , 8:34pm
post #84 of 11576

Cupcake Gallery,OOOOOHHHHH!That would be great!

fiddlesticks Posted 12 Apr 2008 , 9:18pm
post #85 of 11576

Thanks everyone who posted links or recipes ! Melvira where do you get the choc malted syrup ? Is it just icecream/ or choc milk syrup ? Anyone know?? Thanks !

Homemade-Goodies Posted 12 Apr 2008 , 9:37pm
post #86 of 11576

This is a great thread, I've already learned a few tricks I'll be busy with on my next batch of cupcakes!!

My main problem right now is that because cupcakes are not really known here in Holland, I am having a hard time finding packaging, in particular for a 4 pack.

Any ideas from Dutch or EU cupcakers???

Melvira Posted 12 Apr 2008 , 9:48pm
post #87 of 11576
Quote:
Originally Posted by fiddlesticks

Thanks everyone who posted links or recipes ! Melvira where do you get the choc malted syrup ? Is it just icecream/ or choc milk syrup ? Anyone know?? Thanks !




Yes, it is the same as the syrup you use to make chocolate milk! You probably have an endcap display by the ice cream freezer of all the syrups, cones, toppings, etc. you should be able to find it right there! It's good stuff and I am slowly enslaving people with it! icon_lol.gif

fiddlesticks Posted 12 Apr 2008 , 10:05pm
post #88 of 11576

Thanks.. I will be sure to look for it ! That new little prince will come out loving cupcakes Im sure !

Linliv46 Posted 12 Apr 2008 , 10:05pm
post #89 of 11576

Ok, the voting is here: Go to the home tab, then to forum, then down at the bottom where it has suggestions and click on that and down to where the cupcake gallery question is>>>Sorry thats the only way I can explain it!
Linda

fiddlesticks Posted 12 Apr 2008 , 10:13pm
post #90 of 11576

Melvira.. Hope you can answer this ? I only tried the bettercream 1 time and it was nasty and stayed looking like melted coolwhip ! I have some in my freezer right now I never used yet ! I have a few 32oz containers , what do I do with it ? Defrost and whip like whipped cream ( made from heavy cream ? ) thats what I tried before ! It never got fluffed up ? Like I said .stayed like melted coolwhip ! I havent tried it again ! What are the normal steps to use it ! HELP !!! Thanks ! Or anyone else that can answer, Please do !!!

Quote by @%username% on %date%

%body%