This may be a silly question.
Is there really any difference in a cupcake recipe and a cake recipe? I noticed that there is a section on CC for cupcake recipes. I always assumed any cake recipe would work for a cupcake.
Well, they may make a different amount of cake but I'm sure it's just a marketing ploy. I haven't come across a cake recipe that didn't work for cupcakes too.
I have found that recipes that have fat that is the same weight as the flour do not make pretty cupcakes, nor good tasting either.
Also recipes that call for unbleached flour (although rare) do not work well either.
I have noticed no difference in cake flour or all purpose as far as taste and appearance go.
I have not used the so called cupcake mix box. I think it is a marketing ploy, but I could be wrong. Regular cake mix worked fine for me when I used them.
all I know for sure is that gramma didn't have two different recipes for cake and cupcakes. just baked 'em in a different shaped pan.
That new cupcake box mix is like 1/2 the amount (net weight) as a reg cake mix and twice the price ;(
I'm sure it's just a marketing ploy.
When low carb ws the rage, advertisers marketed low carb knives for your low carb cooking. LOL
I have the book 'Hello Cupcake' and in it they say that for cupcakes a thicker batter is better than a thinner cake batter. I think it has to do with moistness--the thicker the batter the moister the cupcake. I've always used my cake batter, but I do notice the cake texture is not as dense in the cupcakes as it is in the cake.
Thanks Everyone for taking the time to answer my question! I'll stick with cake recipes!