Can I Use Fromscratchsf For Cupcakes??

Decorating By nancylee61 Updated 6 Mar 2015 , 3:37pm by nancylee61

nancylee61 Posted 7 Oct 2014 , 12:07pm
post #1 of 13

Hi all,

I have a wedding cake I am making this weekend, and the bride just added a dozen chocolate cupcakes and a dozen vanilla cupcakes. I have a great chocolate cupcake recipe, but not a trusted vanilla one, and I use the ScratchSF recipe for yellow vanilla often for cakes, and would like to know if anyone has used it for cupcakes?? I really don't want to start testing recipes right now.

 

Thanks much,

Nancy

12 replies
nancylee61 Posted 7 Oct 2014 , 12:39pm
post #2 of 13

Or any other tried and true vanilla cupcake recipe would be greatly appreciated - thank you!

Nancy

Cevamal Posted 7 Oct 2014 , 1:05pm
post #3 of 13

AI've used it for cupcakes and it was delicious. I prefer the version with yolks over the all whites.

nancylee61 Posted 7 Oct 2014 , 1:12pm
post #4 of 13

Thank you!!! Do you remember how long you baked them for?? 

Nancy

Rfisher Posted 7 Oct 2014 , 2:11pm
post #5 of 13

AIt's good, IMO.. As an option, Ina gartens coconut cupcake recipe, minus the coconut, makes great vanilla cupcakes. I add VBP, too.

MimiFix Posted 7 Oct 2014 , 5:09pm
post #6 of 13
Quote:
Originally Posted by nancylee61 
 

I use the ScratchSF recipe for yellow vanilla often for cakes, and would like to know if anyone has used it for cupcakes??

 

Oh, I'm so glad to hear you're happy with the recipe you purchased from @FromScratchSF. For a flat top I bake at a lower temp of 325 F. For a domed top I start at 375 F and after five minutes I drop to 325 F until done.

 

Ovens bake differently, so check after 15 minutes. Then bake until done - for my oven I wait to see a very light golden brown around edges.  

Rfisher Posted 7 Oct 2014 , 5:48pm
post #7 of 13

AFromScratch's recipe also halves easily, to fit your need of only a dozen. I get 13 cupcakes from 1/2 batch, standard liners but the extra tall ones. If you are using the ones that are only 1 1/4" tall, you'll of course get more. Because the batter is halved, the eggs will incorporate faster. Something to look out for.

nancylee61 Posted 7 Oct 2014 , 6:32pm
post #8 of 13

Her recipe is one of the best tasting cakes around. 

Nancy

Cevamal Posted 8 Oct 2014 , 5:54pm
post #9 of 13

AI've also frozen the excess batter and baked more cupcakes straight from the freezer. They still came out perfectly.

They rise more than most cupcakes/muffins. Normally I use a #16 disher (I think that's a quarter cup?) and it mushroomed over the top.

(so then I had to trim the edges with a paring knife and eat the scraps. Darn.)

yste Posted 18 Feb 2015 , 1:09pm
post #10 of 13

AHas anyone tried her chocolate version yet?

yortma Posted 18 Feb 2015 , 2:09pm
post #11 of 13

Yes!  As recommended, I made it with Guittard cocoa rouge, and it is wonderful!.  I have made it a number of times.  Note:  It takes more hot water than recommended to make a paste with the cocoa.  I add enough to make the cocoa the consistency of sour cream.  Also more recently, I have just been mixing in the dry cocoa with the flour and I can't tell the difference!  It is a lovely, light, medium brown color, very nice chocolate taste.  This and the double chocolate cake from epicurious for a very dark more intensely chocolate "Fudge" cake, are my two main chocolate cake recipes.  

yste Posted 6 Mar 2015 , 2:56am
post #12 of 13

I read comment from etsy that the author dont reply anymore to the questions. Who to ask if there is a question about the recipe? Thanks

nancylee61 Posted 6 Mar 2015 , 3:37pm
post #13 of 13

You can ask here - people here know the recipe. 

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