How About A Thread To Seriously Discuss Making Cupcakes?????
Baking By Cookies4kids Updated 11 Dec 2020 , 12:18pm by -K8memphis
Linliv46.. Do you have a pic of your cupcakes ?
There is an outstanding recipe fpr pineapple cupcakes on this great blog:
http://www.cupcakerecipe.net/labels/Pineapple%20Cupcakes.html
I have made a variation of this by adding a 1/4 cup of chopped mandarin oranges to the batter also. Yum.
Enjoy.
Thanks CakesbyLJ, I think I'm getting my recipes mixed up! lol
OK, how do you guys feel about the small dollops of icing on the top? Meaning - icing that does not completely cover the tops of the cupcakes? Do you find that this dries them out quicker?
There is a cupcake show here that opened in the last year, I tried 5 different cupcakes form there because I heard nothing but rave reviews. 4 out of the 5 were miserably DRY. At $2.50 a cupcake, I was so disappointed. I don't know if the "dollop icing" method has anything to do with it or not. I know with regular cakes, the icing seals in moisture so I'd think it's the same with cupcakes.
They look very cute! But unless they're going to be consumed right away, I stay away from that.
Thoughts?
Ironbaker.. Thats interesting ! Had the cupcakes been sitting out for awhile ? or did they have a display of them ,But then gave you a cupcake to try out of a container ? Then they were still dry ? If they were sitting out for a show maybe you had one that had set there ( on display ) for a few hrs ? Just thought it might make a difference ? I would think a cupcake( sealed )even not totaly covered in icing wouldnt be dry! If so I would think its the cake recipe itself !
Thanks CakesbyLJ, I think I'm getting my recipes mixed up! lol
OK, how do you guys feel about the small dollops of icing on the top? Meaning - icing that does not completely cover the tops of the cupcakes? Do you find that this dries them out quicker?
There is a cupcake show here that opened in the last year, I tried 5 different cupcakes form there because I heard nothing but rave reviews. 4 out of the 5 were miserably DRY. At $2.50 a cupcake, I was so disappointed. I don't know if the "dollop icing" method has anything to do with it or not. I know with regular cakes, the icing seals in moisture so I'd think it's the same with cupcakes.
They look very cute! But unless they're going to be consumed right away, I stay away from that.
Thoughts?
You are right on target~! Originally, icing was invented to keep baked goods from getting stale. I think they are pretty iced with the swirl, but not practical, unless they are going to be eaten the same day. But, it my opinion that cupcakes tend to stale much faster than regular cakes anyway, which is why I freeze what I am not going to serve the same day, or within 1 day.
This may be a complete DUH - but I find that cake recipes that include oil tend to stay moist longer. Some of my standards include oil and some do not.. but if I have HUGE orders to make I try to steer them toward an oil inclusive flavor. I'm sure the brides wonder why I push those recipes. LOL
Also - I find that the cakes bake up nicer in standard paper liners, but they stay moist longer in the foil ones. I get more oozers when I use foil liners though even if I'm skimpy with the batter.
My biggest frustration to date has been delivering when it's warm/hot outside. How DO you guys that deliver huge wedding cakes do it? My buttercream gets wilty. 
Does anyone have a good recipe for poured fondant? I have been wanting to try the beautiful, porcelain looking cupcakes by Louise on Cakejournal.com. Now that I have a good cupcake recipe that will dome nicely----thanks everyone---I really want to try those. So far, I haven't run across one that sounds really promising. Can anyone point me to a good recipe for poured fondant?
Thanks, Melvira, for the malt powder answer.
Lily
I love this thread too!! Albeit it'll take me awhile to catch up with the whole 11 pages, but I'm so glad there's a thread for cupcakes!
I *LOVE* cupcakes!! I prefer cupcakes to regular cake because they are just so practical!! I used to have issues when I would take my 'homework' cakes into work (after the excitement and nausea wore off at home after so much cake), no one would want to cut them...claimed they were too pretty! That isn't an issue with cupcakes!!!! Cupcakes will disappear lightning fast cause it's an individual little cake for each person!!! HA HA!! 
Plus you can fool everyone into thinking they're 'diet' since they can't possibly pack as many calories as a self-cut slice of cake!! Heheheeee! And it's just less work for them to grab a cupcake and go!! SEE?! PRACTICAL!!! 
Thanks everyone for all the different links...I'll have to start visiting them!!
YAY!! CUPCAKES!!! 
Ironbaker.. Thats interesting ! Had the cupcakes been sitting out for awhile ? or did they have a display of them ,But then gave you a cupcake to try out of a container ? Then they were still dry ? If they were sitting out for a show maybe you had one that had set there ( on display ) for a few hrs ? Just thought it might make a difference ? I would think a cupcake( sealed )even not totaly covered in icing wouldnt be dry! If so I would think its the cake recipe itself !
They are all in a display case. I *think* it's refrigerated but I can't remember. When I first read an article on them, they said they sell the "leftovers" from orders on Friday and Saturday (when they're open) to the public. But then their site says they bake fresh each morning for the day. Either way, I can see how they'd get dry quick, I think the lack of "coverage" with the icing speeds up the process.
I will say that their icing is DELISH! They use what I love to use - cream cheese icing. I'm normally not an icing person but I will eat cream cheese icing and ganache. (of course lol)
Also, I went 2 different times. The first time I got a lemon and a sugar cookie. The second time I got a chocolate peanut butter, red velvet and coconut. The chocolate literally crumbled apart in my hands. The lemon one with the lemon cc icing was the only one that stood my test. 
Being that I'm a glutton for punishment, I'll probably give them one more shot. LOL
RHIENN - what kind of BC are you using?
Does anyone have a good recipe for poured fondant? I have been wanting to try the beautiful, porcelain looking cupcakes by Louise on Cakejournal.com. Now that I have a good cupcake recipe that will dome nicely----thanks everyone---I really want to try those. So far, I haven't run across one that sounds really promising. Can anyone point me to a good recipe for poured fondant?
Thanks, Melvira, for the malt powder answer.
Lily
I don't know if it is any good,but I have come by this recipe alot.There is one on the home page right now for a poured fondant using a food processor.It looks easy enough,just haven't gotten around to using it yet!
Ironbaker.. Thats interesting ! Had the cupcakes been sitting out for awhile ? or did they have a display of them ,But then gave you a cupcake to try out of a container ? Then they were still dry ? If they were sitting out for a show maybe you had one that had set there ( on display ) for a few hrs ? Just thought it might make a difference ? I would think a cupcake( sealed )even not totaly covered in icing wouldnt be dry! If so I would think its the cake recipe itself !
They are all in a display case. I *think* it's refrigerated but I can't remember. When I first read an article on them, they said they sell the "leftovers" from orders on Friday and Saturday (when they're open) to the public. But then their site says they bake fresh each morning for the day. Either way, I can see how they'd get dry quick, I think the lack of "coverage" with the icing speeds up the process.
I will say that their icing is DELISH! They use what I love to use - cream cheese icing. I'm normally not an icing person but I will eat cream cheese icing and ganache. (of course lol)
Also, I went 2 different times. The first time I got a lemon and a sugar cookie. The second time I got a chocolate peanut butter, red velvet and coconut. The chocolate literally crumbled apart in my hands. The lemon one with the lemon cc icing was the only one that stood my test.
Being that I'm a glutton for punishment, I'll probably give them one more shot. LOL
RHIENN - what kind of BC are you using?
Ironbaker - I'm using both american faux (8 oz cream cheese in place of one stick of butter. sooo tasty!) and SMBC. The SMBC does hold up a little better and they both lightly crust but the darn heat just does them in. Please tell me there's a trick! I'm using the A/C in the car and they're aren't in sunlight.
I watched the You Tube video to make flower topped cupcakes and wanted to try. My friend and I played around with it this afternoon, and this is what we ended up with. Definitely needs some practice. Will do for now.[/img]
Ok, so I finally decide to make my first cupcake bouquet. I have been waiting to do this for so long! I baked and iced my cakes all beautiful like little spring flowers. But... no one said not to use foil liners!! (or did I miss that post?) I am sooo disappointed! The liners kept tearing, especially the ones around the bottom, and they wouldnt stay on the skewer. I feel like my whole evening was pointless, now I have all these cupcakes and I sure dont want them at my house!! I guess my students will get a surprise tomorrow.
Sad baker here...
Well, I just had to try the "yummymummy" recipe and it was a perfect dome cupcake! I am so thrilled! I used slightly less than a fourth cup of batter to each standard cupcake wrapper. I am telling you it is perfect! The recipe made 21 cupcakes. Cooked mine 15 min at 375. Oh I used my wedding bouquet flavoring also!
Linda
yay! am glad it worked out for you. the recipe also adapts flavor easily. I just put in a capful of lemon, orange, almond or pineapple extract and it smells and tastes exactly like the flavor. 
when i made it i only got 16 cupcakes. so what i do is i just scoop 12 and divide the remaining batter so i have larger than regular cupcakes. really good!
Linliv46.. Do you have a pic of your cupcakes ?
Well here is the pic: I had some leftover IMBC (choc) and just put that on there quickly, but I am really pleased with this cupcake recipe. Very nice round top. Nothing fancy but you can see they are not flat-topped! LOL--Sending these to work with my daughter!
Linda
We should have a gallery for cupcakes!
Found these great cupcake wrappers:
see them here:
http://www.paperorchidstationery.com/cupcakes.html
Get them from paperorchidstationery.com
Use your paper punches and scrapbooking paper and make your own.
HAPPY CUPCAKING............
Dee aka aztomcat
If you want bigger a star tip than Wilton's 1M, you have to get the set of 10 star pastry tips from Ateco. They range from 5/32" to 11/16" sized openings - so normal size to huge. A little pricey (about $17 for the set), but I think the Ateco tips are better quality than Wilton.
You can also sometimes find extra large star tips at restaurant supply stores.
If you don't mind me asking .. Where do you find this set?
* edited to add that I have googled for this set and still can't find it 
if anybody knows please link me up *
can someone direct me to this recipe :p not sure if i just missed the posting for the recipe 
Well, I just had to try the "yummymummy" recipe and it was a perfect dome cupcake! I am so thrilled! I used slightly less than a fourth cup of batter to each standard cupcake wrapper. I am telling you it is perfect! The recipe made 21 cupcakes. Cooked mine 15 min at 375. Oh I used my wedding bouquet flavoring also!
Linda
yay! am glad it worked out for you. the recipe also adapts flavor easily. I just put in a capful of lemon, orange, almond or pineapple extract and it smells and tastes exactly like the flavor.
when i made it i only got 16 cupcakes. so what i do is i just scoop 12 and divide the remaining batter so i have larger than regular cupcakes. really good!
Does anyone have a good recipe for poured fondant? I have been wanting to try the beautiful, porcelain looking cupcakes by Louise on Cakejournal.com. Now that I have a good cupcake recipe that will dome nicely----thanks everyone---I really want to try those. So far, I haven't run across one that sounds really promising. Can anyone point me to a good recipe for poured fondant?
Have you tried the one on her website? http://www.cakejournal.com/archives/how-to-make-poured-fondant-icing/
I'm with you on trying these out, they are just so pretty!
serenelui
I found this back on page 4.... yummymummy's recipe can be found here
http://forum.cakecentral.com/c.....79229.html HTH!
at the risk of repeating of myself
yummymummy's recipe can be found here
http://forum.cakecentral.com/cake-decorating-ftopict-579229.html
i've used lemon, orange and almond flavorings on it. I'm gonna try and see if i could make it chocolate. if i could then it's gonna be the only recipe i'll ever need. it hasn't failed me yet.
thanks again yummymummy!
Sorry.. it looks like the link might not be working right now ! But thats what was posted here that you were looking for ! If you pm Linliv46. I believe she just made that recipe Im sure she can help you !
cupcakeshoppe.. Thanks ! For some reason it wouldnt work when I reposted it !
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