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.
post the recipe
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.
Can anyone help me?
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!
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.
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.
I feel silly. I figured it out. I forgot to let the milk and egg whites come to room temp.... fixed the problem.