Help! Cupcake Recipe Wonderful But Dense As A Cake...

Baking By Bridgette1129 Updated 29 Mar 2012 , 7:51am by Bridgette1129

Bridgette1129 Posted 14 Mar 2012 , 11:42pm
post #1 of 9

I have a GREAT white cupcake recipe. It produces light, fluffy cupcakes. I made the same recipe as a cake and it was VERY dense.

I was wondering if there is any way to make it produce the same texture as a cake or if I should look for another recipe.


8 replies
Bridgette1129 Posted 15 Mar 2012 , 8:13pm
post #2 of 9


Minstrelmiss Posted 15 Mar 2012 , 8:22pm
post #3 of 9

post the recipe

Bridgette1129 Posted 15 Mar 2012 , 11:26pm
post #4 of 9

Cake Flour: 3/4 cup
Whole Milk: 1/3 cup
Egg whites: 2
Almond Extract: 1/3 tsp
Vanilla Extract: 2/3
Sugar: 0.58 cups (116 g)
Baking Powder: 1-1/3 tsp
Salt: 1/3 tsp
Butter: 1/2 stick

This is reverse creaming method. Dry into bowl, Add butter, make little moist crumbs, add all but 1/2 cup of milk/egg white mixture, mix 1 min then add rest and mix.

This makes 6 cupcakes. I have doubled to make 12 and both times turned out wonderful.

Bridgette1129 Posted 22 Mar 2012 , 2:37am
post #5 of 9

Can anyone help me? icon_rolleyes.gif

jamawoops Posted 22 Mar 2012 , 3:01pm
post #6 of 9

I don't know much about scratch recipes, but I would suggest adding more liquid or using less flour to get a lighter texture. I would play around with it more before I gave up on it. Finding a good scratch white cake recipe is hard IMO. GL!

pummy Posted 22 Mar 2012 , 3:28pm
post #7 of 9

This is the same problem I have. I posted a similar question in the past. I just ended up trying new recipes. Each pan gives different results. My 9 inch cake is fluffier and lighter than my 6 inch cake with the same batter. I think it has something to do with the baking time. My 6 inch takes forever to bake. I'm not good with the chemistry of baking but can you add more baking powder or baking soda to make it lighter when baking other than cupcakes? I haven't figured this out either.

matthewkyrankelly Posted 22 Mar 2012 , 3:46pm
post #8 of 9

Try bumping the flour up to 1 cup(sifted) and the baking powder to 1 1/2 teaspoons. See if it helps. Also, try a new can of baking powder, just in case.

Bridgette1129 Posted 29 Mar 2012 , 7:51am
post #9 of 9

I feel silly. I figured it out. I forgot to let the milk and egg whites come to room temp.... fixed the problem.

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