Please oh please help.
I baked cupcakes that are great in taste, moisture, beautiful dome with a perfect brown shade. But my cupcakes text is like bread. It's like a sponge that soft and chewy. What did I do wrong. This is what I placed inside .
4 eggs
3/4 oil
1 cup buttermilk
2 cups of all purpose flour
2 teaspoons of baking powder
3/4 salt
3 tablespoon of flavor
I would say you overmixed once you added the flour- if you overmix, you start to develop gluten and it will make your cakes chewy...which is good for bread, not so much on cakes. Did you alternate mixing the flour and buttermilk? A lot of recipes use this method which helps prevent overmixing. You can also swap out your AP flour for cake flour. HTH
Yes... was there sugar or did you just forget to type it into your message? Also, I like butter in a cake. I only use oil in a scratch cake if it's a carrot or apple cake.
There are couple of possibilities I can see.
1. Is the date on the baking powder good, or has it been sitting around for a long while?
2. Anytime I see a recipe for buttermilk, I always see an adjustment where baking soda is added and baking powder is decreased.
<http://www.drgourmet.com/ingredients/buttermilk-baking.shtml>
3. did you over mix your cupcakes?
4. I'm with Kansaslaura. I prefer a solid fat to a liquid fat in a scratch cake batter. I've seen a recipes with Shortening or softened butter.
Oil tends to make a heavy, scratch cake batter.
I only recall seeing buttermilk used in chocolate cakes or red velvet cakes, where the baking soda and baking powder has been adjusted. But that could just be me. Buttermilk is an acid and reacts with the baking powder and baking soda.
I check the date on the baking powder and it expires this month. As for over mixing the batter, I mixed all of my wet ingredients to include my eggs first and than I sifted everything else and placed them in the wet mixture for less than 3 min. Maybe, I should purchase new baking powder and use regular milk. should I change anything else with the baking powder, salt or flour
tokazodo -- good catch on the lack of soda with the buttermilk! I didn't catch that right off. I do think that would make a difference.
it feel so good to get closer to resolving this issue. So should I add 1 teaspoon of baking soda. It could be a combination of the lack of baking soda with the buttermilk and the date on the baking powder. If the baking powder is going out of date in a month, then it may have been sitting around for a while. Sometimes grocery stores don't rotate the stock properly. I have had issues before of purchasing baking powder and having it not work correctly, because it was close to its out-of-date, date. I check the dates on the baking powder on the shelf before I make my purchase to avoid under active baking powder.
I hope this helps. Please, if you trouble shoot it again, please let us know how you make out. That is how we all learn, and that is what I like most about this web site. I really like how we can learn from each other!
You don't have to use baking soda with buttermilk. My go to vanilla cake uses only baking powder with buttermilk and so do several others I've used. If you don't use baking soda, you will simply taste the buttermilk (slightly sour) taste more since the acid isn't offset. I like recipes this way.
If you do play with baking soda, it's very powerful and you need a lot less than baking powder. It seems like the recipe has enough leavening as is, so I don't know that you need to play with this.
If it didn't work well, perhaps you can just try a different recipe. Not all recipes are great... or perhaps this recipe is meant to be chewier for whatever reason and there is a fluffier one out there for you.
Quote by @%username% on %date%
%body%