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How about a thread to seriously discuss making cupcakes????? - Page 5

post #61 of 11576
Alright...all this talk of cupcakes made me wanna bake, I just made a batch of my Peanut Butter Cupcakes with Chocolate Marshmallow Frosting. It's more of a glaze. Will post a pic when Im done.
post #62 of 11576
Oh goody, a cupcake thread!!!!!!!!!!! I've recently been getting into cupcakes and want to do more. Been feeling like a real dunce though because I made millions of them when my kids were at home. Sprinkled them with pow sugar and we were on them like white on rice! They never lasted long. Now I'm starting to make them again and it's like "uh, how did I do that?" like I had this great skill then that I don't have now. LOL

Now I see cupcake mixes in the store and think "wait a minute, ya just use a cake mix dummy!" Sooo my burning question (for the moment) for the "cupcake people" is this, "Do you do something different making your batter for cc's than you do for cakes?" I never have.

I can't get decent cupcakes from the wasc recipe. They bake long and then sink in like a huge belly button when they cool. Look nasty.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #63 of 11576
i do use the WASC recipe for CC's and they do turn out, Those are the ones I stick in the fridge before baking... my problem is they get sticky, and kinda slimy. I hate that. I also found that for cupcakes since I like a little bit of a denser cake, I get regular cake mix and add a box of pudding. The the other ingredients as normal (eggs, oil and water)
post #64 of 11576
http://batter-splattered.typepad.com/battersplattered/2008/01/mocha-cupcakes.html

Just made these this morning. It calls for a 400 degree oven until done. they domed up very nice. I filled them with chocolate ganache and topped with an espresso whipped cream frosting and topped with a chocolate espresso bean.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #65 of 11576
i use the same cake recipe for cupcakes. sometimes i'd half the recipe so i don't make too many. i already gained 5 pounds!

anyway, have you tried baking your cupcakes at a higher temp? like 350 or 375? i had a recipe that required 400 temp.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #66 of 11576
I have this recipe as well if anyones interested in a Cappuccino cupcake...


http://www.parents.com/recipes/recipedetail.jsp?recipeId=R100366
post #67 of 11576
www.yummycupcakes.com has a TON of flavors too..i was seriously salivating!!!
I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
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I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
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post #68 of 11576
what i really wanna know is if those famous cupcake shops are really as good as the hype, like magnolia, Sprinkles, etc. has anyone tried the cupcakes there?
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #69 of 11576
Quote:
Originally Posted by cupcakeshoppe

what i really wanna know is if those famous cupcake shops are really as good as the hype, like magnolia, Sprinkles, etc. has anyone tried the cupcakes there?

I love the cupcakes at Magnolia Bakery. I now use their vanilla cake recipe when I bake.
post #70 of 11576
Ok, so this thread has singlehandedly made me decide to try the cupcake thing again. I don't really know what's wrong with me but I have NEVER gotten a good batch of cupcakes, can't fill the cups right, they sink in the middle AAAAHHHH!!! I have sworn off cupcakes until now. So thanks for the info ladies! Here I go to try it again....
post #71 of 11576
I love the cupcakes at:

The Little Pie Company (NYC) they are the best !!!

Cupcake Cafe (NYC)
The Little Cupcake Shop (Brooklyn, NY)
Magnolia
post #72 of 11576
Thread Starter 
OMG!!!! I started this thread this morning and have worked on cupcakes all morning. I just checked to see if anyone answered and I am so thrilled. I finally feel like I belong here. Thanks so much everyone for responding. Ok this is going to be long but here goes. I have worked with the 7 oz. ramikins (spelling?) and they have turned out perfect every time using a group of recipes that my Wilton teacher gave me. She is also a professional cake decorator and she feels she is better off using basic recipes that don't fail rather than venturing out into territory she isn't sure of. I hadn't used these before, but I will stick with them after this morning. You can change the taste with different flavorings and fillings and the toppings,and ideas I had while baking these was endless. I guess I like these 7 0z. ramikins because they give me something a little bigger than a regular cupcake, and I love the shape. I tried some 4 oz. but they are pretty close to a regular cupcake, but you have the wider base and the mushroom shaped top. These recipes make a very dense and thick mix, so i fill the paper liner to the top and then add another Tbs. right in the middle. The only problem I had was some of the varieties had what I call "rivers" on the tops where the cake isn't brown but shows the batter color as if it isn't done. Any ideas why this happens?? Bakes at 350 for 25 minutes both sizes. I also quit spraying the ramikins and just used my homemade pan release and my finger to rub a little around the top 1" of the dish. They dome up and come out perfect every time. Ok, here are the recipes.

CHOCOLATE CAKE
1 chocolate cake mix
1 small box instant chocolate pudding mix
1/2 cup oil
1-1/4 cup water
4 eggs
I put the cake mix through my sifter and then put all the ingredients in my mixing bowl. Using the paddle, I stirred it for 30 seconds. Then I turned the mixer to 2 and beat it for 2 minutes. Someone gave me this tip yesterday on CC and I could kiss them. This will make 10 or 11 of the 7 oz. ramikins and at least a dozen of the 4 oz. My instructor uses this for all her wedding cakes, and I think this will do a 3 inch high x 8 inch pan. Bake at 350 for 25 minutes for the ramikins.

YELLOW or LEMON CAKE
1 cake mix
1 box instant pudding
1/3 cup oil
1 cup water
4 eggs
1 Tbs. of poppyseed for the lemon if you wish
Same instructions as above

WHITE CAKE
1 cake mix
1 box instant pudding
1/2 cup oil
1 cup water
3 eggs
1 tsp. vanilla

Same instructions

I will give my eyes a rest and then I will post the curd recipe that is so great. Oh I also tried these with the Dark Chocolate Banana Nut cake recipe that I posted under recipes and it was terrific. I left out the 2 extra Tbs. of flour though. These recipes will of course work just as well with regular cupcake pans.
Thanks again for your interest. I can't wait to go back to the beginning and read this whole thing.
Lily
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #73 of 11576
When I make muffins, I put them in @ 425F then turn the oven down to 350F after 5-7 minutes. Apparently, the higher temp allows for more of an "explosion" (for lack of a better term) when the batter starts baking. Since I have started doing this, my muffin tops rival Mt. Everest! I wonder if it would work for cc's. I would try it but, without an order for cc's and a family that doesn't really like cake - I might as well duct tape them to my hips because that's where they'll end up! LOL
post #74 of 11576
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by lanibird

I also followed the link on the Cake Fetish site to the MSN article on top Cupcake shops, and found this place in Ohio http://www.mainstreetcupcakes.com/menu.htm. The favor choices are dizzying! I cannot believe how many they have! Good inspiration for flavors!

Time to mix some batter! icon_razz.gif



You are sooooooo right........ I have never seen so many flavors in one shop icon_surprised.gificon_surprised.gif They sound marvelous.... I am drooling just reading them........ WOW icon_eek.gif



Can you imagine actually being in the shop, just staring at all of those, trying to pick out... some? dunce.gif

Melody25 - I just made your PB cupcakes. I think I overbaked them, cause they are a little dry, but the flavor is sooooooo good! I don't know if they'll last the day! thumbs_up.gif

An easy way to to decorate cupcakes I found: FBCT's. I did these picnic cloth cupcakes that way. http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1080323 I was able to do a dozen or so on a sheet of wax paper, put it on a cookie sheet and freeze. By the time the cupcakes were baked and cooled, I just peeled each one off and plopped it onto a cupcake. As the frosting defrosted and softened, it molded itself onto the top of the cupcake. thumbs_up.gif
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #75 of 11576
WOW! This thread ROCKS! I have mostly done cupcakes - just been trying a few cakes lately. This site DEFINITELY needs a cupcake forum!!

I LOVE all of the flavor combinations you have been sharing. I can't WAIT to try some of these!

As far as fixing a few problems...here are some things that have worked for me:

Domes: Have all the ingredients (eggs, butter, etc) at room temp before making the batter. Bake at at least 350. Try not to overfill - I recently got one of the ice cream-like cookie dough scoops. I think it's 3 TBSP and it works PERFECTLY! Since I made these changes my cupcakes have been nice and domed!

Paper pulling away from the cupcake: I read that this happens during cooling - or thawing. I started leaving them in the pan no longer than 5 minutes to cool. And then making sure they are completely cooled before covering. That seems to have worked. No solution yet on keeping the papers in place once they've come out of the freezer....but I'll let you know when I do.

Now, if someone has any good ideas on losing weight while baking all of these cupcakes - PLEASE let me know. I am supposed to have lost the rest of the "baby weight" by my son's first birthday. I've got only 1 month and it's not looking good with at least 3 different first birthday parties already planned! icon_biggrin.gif
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