I been making my vanilla cupcakes, I have tried many recipies but they all seem to be the same problem. I am not overmixing, I am creaming butter and sugar for 5-8 mins, I am using room temp ingredients and still same result .The taste is there but not the texture im looking for....I love baking cupcakes its my passion and would like to open up a store front someday... But If I cant even get a vanilla cupcake right! Well how can I be sucessful. My chocolate cups are good not dry and dense, my frosting are really yummy. I just need to make this vanilla cupcake work.Please help someone..I was told to you cake flour? Is that Good? Thanks to all the passionate bakers out there.
For Ever Cupcake
Aveg oil is a good way to make it moist. i would just go adding oil to your recepie as it probably wont work( or maybe it will) but try looking for a recepie that has oil in it. that may help you. also are you taking your cupcakes out just before they are fully cooked, maybe your drying them out while baking?
Try lowering your temperature would be my simplest suggestion.
Could also be that your baking powder isn't fresh, or the fat ratio isn't right, but that's unlikely if you have tried multiple recipes.
You said you aren't over mixing, when you add the flour, do you gently mix until just incorporated? Over mixing once the flour is added, messes with the gluten, and causes a tough rubbery texture.
AWww.cupcakeproject.com has a recipe for the ultimate vanilla cupcake that I've made several times....I think it's to die for. Happy Baking
Cake flour gives a much softer crumb than ordinary flours as it has a weaker protein. Give this a try as well.
AIll try the cake flour. When i do my wet n dry i start it in slow n when im done pouring the milk n flour i. Then put it on med high for like1 sec or so. I have a kitchen aid mixer. N how do i know when my baking powder or soda r not fresh anymore. How long do i keep them before, i get fresh ones. Should i keep them in fridge? So who ever has a kicthen aid let me know exactly how to do my flour n milk, the settings n how long to mix it. Please help i really want to start my cupcake business frkm home. Its ny passion n my escape when im stressed out. Im glad i found this site n on line passionate bakers....God bless n have a great weekend.
I have found my cupcakes become dense when i use self raising flour...I prefer all purpose flour - gives the right texture and fluffyness.
AThey told me to use cakeflour as well i think my problem is in the mixing process. With the flour. Someone need s to tell me step by step the speed n time when I mix flour n milk once again i have a kitchen aid mixer so for thosE that have one please help. I'm baking tomm
AIt is really important to follow the directions specific to each recipe. Some tell you to mix longer, some say fold, others will tell you to do something different. Use ingredients called for in each recipe, do not start substituting until you know your baking science and how ingredients effect each other. With your mixer, low is low, high is high. Follow the directions in the recipes as they usually tell you high/med/low speed for each step.
AUnfirtunately the recipies ive tried do not tell me the speed if mixers just say until fully incorporated
Ill try the cake flour. When i do my wet n dry i start it in slow n when im done pouring the milk n flour i. Then put it on med high for like1 sec or so. I have a kitchen aid mixer. N how do i know when my baking powder or soda r not fresh anymore. How long do i keep them before, i get fresh ones. Should i keep them in fridge? So who ever has a kicthen aid let me know exactly how to do my flour n milk, the settings n how long to mix it. Please help i really want to start my cupcake business frkm home. Its ny passion n my escape when im stressed out. Im glad i found this site n on line passionate bakers....God bless n have a great weekend.
They told me to use cakeflour as well i think my problem is in the mixing process. With the flour. Someone need s to tell me step by step the speed n time when I mix flour n milk once again i have a kitchen aid mixer so for thosE that have one please help. I'm baking tomm
Brace yourself OP, this post might come across as harsh but you need to hear it.
STOP waiting to be SPOON-FED.
How do you know if baking powder or baking soda are fresh or still effective? Simply type into GOOGLE: How to test baking powder and soda freshness and 3.2 million results come up.
How do you store baking powder and soda? What do the packages say? If nothing, GOOGLE that brand, check out the manufacturer's site, email customer service.
They "told" you to "use cake flour" but do you know WHY? What makes cake flour a better option for that particular cake than APF for example? Someone needs to tell you step by step how to mix? When we don't even have your recipe on hand? How about you listen to the folks who HAVE put out information like this by doing a simple GOOGLE search on "understanding creaming method" to educate yourself. A simple GOOGLE search led me to this:
You will find as you continue to educate yourself that baking is not just about methodology but very much about the physical properties of your ingredients, and tools. No amount of proper technique will make melted butter cream like plastic butter (and if you don't understand what I mean by the plasticity of butter and what temperatures go with that definition, I rest my case), so if your butter temp is all wrong, you'll still end up with a less than optimal result. No amount of technique will make up for the wrong oven temp-- and cupcakes tend to bake at higher temps than larger cakes, and smaller cakes tend to bake at higher temps than larger cakes (something about surface tension, gelatinization and all that jazz that's not really necessary but quite helpful to know)-- hence the reason why you're more likely to bake a 14 inch cake at 325 or even 300 but a 6 inch cake would be okay with 350, and some cupcakes even 375 (or 400) initial temp for first 5 minutes and the 350 for the rest of the bake time depending on if you want a dome-- and if your recipe allows for one. If you have no clue what the previous sentence means... search this site and try GOOGLE!
Step away from the business plan and focus on learning how to bake first. Once you're good and you actually have a product to sell then you can begin dreaming up your business. It's okay to ask questions but basic initiative is still a requirement-- especially if you're going to start and run a successful business.
AWow really....if you dont have anything nice or productive to say then just thr hell up . Bakers are here to share n help one another. So remove that stick u have up ur rectum n find some sunshine
AAnd i do google dumb ass
AAnd i do google dumb ass
You can still use a mix if you like to decorate cupcakes. To some on this forum, using cake mix is a sin. To others, it's a God-send. I recommend Pillsbury Moist Supreme for cupcakes, it domes beautifully. WASC does not do well in cupcakes, seems to be a bit heavy and sinks (for me anyways.) Practice, the more we bake the more we learn. I need to say those who have eaten my cakes have no complaints about taste and don't ask if I use a mix or not. I'm not a full-on storefront baker, though, just running a hob-business (paid hobby) out of my home. I also didn't learn how to bake from my grandmother...she taught me how to make pasta instead.
AOp I sent you to www.cupcakeproject.com the ultimate vanilla cupcake recipe on that site gives pretty good detailed instructions on making that particular cupcake. Baking powder and soda have expiration dates on the packaging.
Oh the irony.
She gave you some pretty stellar advice, albeit a little harsh, but just because you didn't want to hear it doesn't mean it wasn't productive or nice.
Spot on scrumdiddly.
ASpot on vcgea, and scrumdiddly ;)
The OP has been temporarily banned because of profanity and being extremely crude. Thank you all for attempting to help her.