Cccc Recipe #2 Lemon Cupcakes

Baking By daranaco Updated 29 Jan 2009 , 8:11pm by Melvira

frstech Posted 12 Sep 2008 , 1:21pm
post #121 of 130

paddlegirl14 & daranaco... Hey girls, please take care.. I am going to send you both a PM.

serenelui Posted 20 Oct 2008 , 5:19am
post #122 of 130

Hi all.. i just tried out this recipe the other day since it was super hot and i was craving something lemony. Unfortunately as i didn't have buttermilk i substituted the 6tbsn of it with 1/4C of yogurt and 2 TBS of milk. However, my cupcakes turned out to be a disaster! It was very very sour and the cupcake liners immediately started peeling off the sides of the cupcakes after i took it out of the oven.. cos the cupcakes shrank a little as it cooled!! What did i do wrong?? Was it cos of the substitution i made using the yogurt and milk?? icon_sad.gif

frstech Posted 20 Oct 2008 , 1:57pm
post #123 of 130

serenelui, sorry to here about your disaster, I cna not answer your question as I don't ever substitute, but hopefully one of the ladies will answer your question soon. You do know that you can make buttermilk with regular milk and lemon juice don't you??

Dawn

serenelui Posted 20 Oct 2008 , 2:23pm
post #124 of 130

Hi Dawn, yeah.. i saw that as one of the substitutes to the buttermilk when i did the search online.. but i thought of using the yogurt cos i thought it would make the cupcake more moist :p Now wondering whether to try this recipe again.. but worried about throwing away the whole batch again like the last time though :p

all4cake Posted 29 Jan 2009 , 6:12pm
post #125 of 130

If there is anyone still watching this thread....in the recipe, it calls for extra large eggs. Out of curiousity, has anyone replaced those with large. If so, how many large eggs did you use?

Melvira Posted 29 Jan 2009 , 6:15pm
post #126 of 130

I think the difference in volume between large and extra large is negligible. I think you'd be fine if you used them 1 for 1. If you went to medium I'd say throw in one extra, but that's just me.

all4cake Posted 29 Jan 2009 , 6:58pm
post #127 of 130

Thanks. It's just you don't see a recipe calling for xl or small very often.

fiddlesticks Posted 29 Jan 2009 , 7:03pm
post #128 of 130

I always sub large for extra large ! Its never a problem ! I just never buy extra large eggs!

all4cake Posted 29 Jan 2009 , 7:18pm
post #129 of 130

me neither. I wanted to try these but didn't want to head to the store for xl...the instructions (yes, I took them literally) were to follow the recipe exactly the first time. I skimmed through the thread first to see if anyone substituted or if those who tried it, actually used xl eggs.

I will try these as soon as I clear my table of tax time debris....ugh. I actually used to look forward to tax time...not anymore.

Melvira Posted 29 Jan 2009 , 8:11pm
post #130 of 130

I rarely buy them, only if there is a sale or something. And then I generally use them for breakfast, not baking, since most recipes are designed with large eggs in mind. That's kind of the standard.

Mmmm... I could go for a fried egg right now. Mmmm.

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