Okay, I've been going through the recipes forum (whoa, there are some good ones!) and when someone posts a cake recipe, one of the first questions is "will this work for cupcakes"......why do ppl ask that? I am not trying to be funny or sarcastic here - but don't cake recipes work for cupcakes as well? Is there a certain ingredient(s) that work better for cupcakes? At first I thought that was a silly question, but there must be something to it.......can ya fill me in?
Not all recipes taste that great as cupcakes. Some are too heavy or the edges get too hard.
It's true. My chocolate cake recipe, which is rich and dense in cake form is spongy and weird as cupcakes.
I was one of those that always assumed that any cake recipe could be made into cupcakes. I didn't have a disaster of my own to learn this, but just from doing so much reading online I found out that that wasn't always the case. But, I have been curious as well as to the differences in ingredient ratios, etc that make a cake cupcakeable
I always figured it had to do w/ baking soda/powder that would allow the cupcake to dome..or stay flat. So, I'm curious about this answer as well.
LOL they ask that because some scratch recipes suck as cupcakes. I just had an epic fail last weekend. They domed up big and beautiful in the oven and then they shrunk into dense hockey pucks right in front of my eyes. Oh wells.