Hello! This is my first post on this forum, Ive lurked for a while and found some great recipes here!
So I was asked about making cupcakes, I dont have any cupcake recipes, but my cakes are always a hit. Could I just use my cake recipe for making cupcakes? Or do I have to alter the recipe?
And I add a syrup to my cakes to give it moisture, do I add it to the cupcakes too?
Thanks for the help!
I see many recipes for cupcakes and as far as I am concerned they can be used for cakes, which I have done. I also take my cake recipes and use them for cupcakes and they turn out fine. I say do it and you will see all is well.
I also use my cake recipes for cupcakes and just adjust the baking time.
Thanks guys! I will try a batch tomorrow since I dont know how many cupcakes will my batter yield.
Cupcakes cook a lot quicker! I used the double layer chocolate cake recipe from Epicurious and it says to bake the cakes for an hour, I think... when I made cupcakes our of the recipe they were done in 22 minutes on the same temperature. But they were amazing (and usually I don't like chocolate cake).
I also use my cake recipes for my cupcakes. I have worked too hard to get my recipes where I want them. I would hate to start over with cupcakes. One word of caution... not all cupcake liners stand up to scratch cake recipes. They can peel and discolor. I use only Reynolds liners and some greaseproof liners and they never fail.
Cake batter, cupcake batter, whats the difference?
The pan you put it in.
As far as I know, gramma and all of my aunts and great-aunts didn't have separate batters for cakes and cupcakes. It's only recently, with the commercialization of cupcakes such as cupcake weddings and the "special" box mixes made "just" for cupcakes, that the question has started to come up about "can I use this cake batter for cupcakes?"
We always have .... we always will.
I Love Debi! When low-carb was the rage I actually saw in an ad for low-carb knives. To quote SNL "Really, Really".