How Many Cupcakes Will I Get?

Baking By AKA_cupcakeshoppe Updated 17 Sep 2008 , 8:33pm by Rhienn

AKA_cupcakeshoppe Posted 31 Aug 2008 , 9:52am
post #1 of 14

If I used a recipe that is good for a three layer 8 in round cake, how many cupcakes will it make?

I'm going to use this recipe

Chocolate Butter Cake
Sky High: Irresistible Triple-Layer Cakes

Makes one 8-inch square, three layer cake

3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee, cooled to room temperature

Also, just another question, if i used Dutch Processed Cocoa, should I add baking soda? it's the only one i have available. What will happen to the cake?


13 replies
AKA_cupcakeshoppe Posted 1 Sep 2008 , 2:16am
post #2 of 14

anyone? icon_sad.gif

indydebi Posted 1 Sep 2008 , 4:42am
post #3 of 14

here's a shot in the dark ....

one cake mix will make 24 cupcakes or two 8" round cakes. So I would assume that with 50% more batter (three 8" rounds), you could get 36 (give or take) cupcakes.

KitchenKat Posted 1 Sep 2008 , 7:10am
post #4 of 14

agree with debi. Approximately 36 cupcakes if you put 1/4 cup of batter in each liner.

AKA_cupcakeshoppe Posted 1 Sep 2008 , 8:50am
post #5 of 14

thanks! icon_biggrin.gif will definitely help me with costing icon_smile.gif

susies1955 Posted 1 Sep 2008 , 10:10am
post #6 of 14

Ok this cake recipe sounds awesome. Would you happen to have the baking instructions for it???????

AKA_cupcakeshoppe Posted 1 Sep 2008 , 10:50am
post #7 of 14

here you go

1. Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.

2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

3. Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.

4. Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.

susies1955 Posted 1 Sep 2008 , 11:01am
post #8 of 14

Awesome! Thanks so very much for taking the time to give me the baking instructions. icon_smile.gif

AKA_cupcakeshoppe Posted 1 Sep 2008 , 1:42pm
post #9 of 14

no problem icon_smile.gif i like the recipe because it doesn't use creaming method LOL

ZAKIA6 Posted 1 Sep 2008 , 1:51pm
post #10 of 14

the skyhigh book states that this cake will make 9.75 cups of batter. i use an ice cream scoop for my cupcakes. each scoop is about 1/4 cup of batter so this would make around 36-39 cupcakes for me

AKA_cupcakeshoppe Posted 1 Sep 2008 , 1:58pm
post #11 of 14

thanks zakia! icon_biggrin.gif

Wesha Posted 16 Sep 2008 , 11:51pm
post #12 of 14

i would say about 3 dozen

mjarvis78 Posted 17 Sep 2008 , 12:17am
post #13 of 14

Your recipe sound similiar to the one I use!

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Rhienn Posted 17 Sep 2008 , 8:33pm
post #14 of 14

Generally - each stick of butter (or equivalent amount of fat/oil/etc.) makes about a dozen cupcakes.

I have a chocolate recipe that's very similar. They're the moistest cupcakes, ever!

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