Having Trouble Finding A Melt In Your Mouth Cc Recipe:(
Baking By brittalicious Updated 24 Oct 2009 , 11:11am by dnrlee
Hi again sorry for all the questions but all of you on this site are so helpful. I have been making cupcakes nonstop trying to finda recipe that tastes great and melts in your mouth instead of dense. If anyone knows of a great recipe and would like to share it with me that would be amazing thank again
victoria sponge- take this recipe, just put it in your cupcake liners, should be done after about 20 mins.
http://www.bbc.co.uk/food/recipes/database/victoriaspongewithfr_89029.shtml
xx
awe that one sounds good have u used before? i dont have many of those ingredients lol shopping time
the only recipe i use is a victoria sponge - i love it!
ctirella, after looking online, double cream is a british 'thing' - the closest you get in the u.s. is cream with 40% butterfat, rather than 48% you get in double cream. apparently half and half is single cream.
but as long as you can whip it so that its quite dense, it will do the job.
xx
Funny I thought that I am the only one out there that can't find a tasty light, fluffy cupcake.....grrrr. if you should find one that works out for you please let me know. I have tried the recipe from Sweet Revenge that was on Martha Stewart and talk about dense. Like a brick....but tasted prtetty good. Also a strawberry lemonaid one from recipe zarr that was so oily that it left a after taste. yuk. I am so at a loss and think maybe I just can't do this. But, my frosting was so pretty 
exactly same problem and yes i will let u know. I use a midnight chocolate cake for my cc,s because its so good so im going to try to change that one maybe! good luck to u
Of course Its my grammas that she always uses, well now I do haha
Black Midnight Cake
2 cups flour
1tsp BP
2 cups sugar
3/4 cup cocoa
2tsp BS
1 cup milk
1/2 cup oil
2 eggs
1 cup hot coffee
1tsp vanilla
mix first 5 ingredients add milk oil and eggs in order, mix. Add coffee and vanilla beat till smooth pour into liners 3/4 full bake about 15 min at 325' I just test with tooth pick. They are very moist and yummy enjoy
Her kitchen had pretty much bin mine too since I was making cookies with her when I was a toddler
is double cream and have cream the same?
Found this excerpt from a website. Maybe it will help U. However If U have a fresh market in your area they sell crème frâiche and devonshire creme which is very high in fat and thick. crème frâiche can be sweetened with a bit of powdered sugar to taste. I really like it.
Double cream weighs in at 48% butterfat, or at least 6% higher than the highest-fat cream available in the United States heavy cream or heavy whipping cream, which is at least 36% to 40% fat (the wonderful New England dairy from which we buy our cream produces a 42%-fat cream, although it doesn't brag about it). British recipes call for double cream because they can it's available and adds lots of richness to your dish. Will your cake flop if you use heavy cream? Almost certainly not.
Can you get a higher-fat cream to use in your recipe? Yes, with a little effort on your part. The first step is to prepare a homemade version of crème frâiche. Combine 2 tablespoons of buttermilk or sour cream with 2 cups of heavy cream. Heat the mixture to body temperature in a pan, and then let the mixture sit in a non-reactive container (stainless-steel, glass, or ceramic) in a warm place for 24 hours or so, until it thickens.
Step 2 is to line a strainer with a triple thickness of cheesecloth or a wet napkin, fill it with the crème frâiche, and suspend that over a container in the refrigerator. The whey will drain out of the cream, leaving it with a higher fat content. By the time about a quarter of a cup of whey drains from your 2 cups of crème frâiche, you will have a fat content around 48% to 50%. It will taste a little more acidic than fresh cream, and you will have to judge for yourself whether that might negatively affect the flavor of your cake
Check with any local gourmet markets or specialty cheese shops - they should have double cream. If you have a World Market in your area they sometimes carry it as well.
Not ignorant at all! I'm a newbie to so no worry
Of course Its my grammas that she always uses, well now I do haha
Black Midnight Cake
2 cups flour
1tsp BP
2 cups sugar
3/4 cup cocoa
2tsp BS
1 cup milk
1/2 cup oil
2 eggs
1 cup hot coffee
1tsp vanilla
mix first 5 ingredients add milk oil and eggs in order, mix. Add coffee and vanilla beat till smooth pour into liners 3/4 full bake about 15 min at 325' I just test with tooth pick. They are very moist and yummy
enjoy
Going to try this tomorrow. Thanks for the recipe
Of course Its my grammas that she always uses, well now I do haha
Black Midnight Cake
2 cups flour
1tsp BP
2 cups sugar
3/4 cup cocoa
2tsp BS
1 cup milk
1/2 cup oil
2 eggs
1 cup hot coffee
1tsp vanilla
mix first 5 ingredients add milk oil and eggs in order, mix. Add coffee and vanilla beat till smooth pour into liners 3/4 full bake about 15 min at 325' I just test with tooth pick. They are very moist and yummy
enjoyGoing to try this tomorrow. Thanks for the recipe
your very welcome great with cream cheese or mocha icing!
I have a very light recipe for cupcakes, but it is coconut...
Coconut Cupcakes:
1¾ cups bleached all-purpose flour (8.75 ounces)
1½ teaspoons baking powder
¼ teaspoon fine salt
1½ sticks unsalted butter (12 tablespoons), brought to room temperature
1 1/3 cups granulated sugar (10.5 ounces)
1 teaspoon vanilla extract
½ teaspoon coconut extract
2 large eggs, brought to room temperature
2 large egg yolks, brought to room temperature
¾ can Asian or Thai coconut milk* I use the rest for the icing
1 (packed) cup sweetened shredded coconut (6 ounces), finely chopped
1. Preheat the oven to 350°F, Place paper cupcake liners in two standard muffin/cupcake pans; set aside.
2. Combine the flour, baking powder and salt in a mixing bowl. Whisk to aerate and mix evenly; set aside
3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the sugar and continue beating until the mixture is light in texture, about 2 to 3 minutes (creaming). Scrape down the sides of the bowl, then add the vanilla and coconut extracts; mix to combine. Add the eggs and yolks one at a time, beating well after each addition.
4. Reduce the speed to low, and add the flour mixture in three additions, alternating with the coconut milk. Stop to scrape down the sides of the bowl as needed. Mix just until the final addition of flour is incorporated. Remove the bowl from the mixer and use a large spatula to scrape the sides well and give a final mix to the batter. Gently, fold the chopped coconut into the batter.
5. Bake about 16 to 18 minutes
I have a very light recipe for cupcakes, but it is coconut...
Coconut Cupcakes:
1¾ cups bleached all-purpose flour (8.75 ounces)
1½ teaspoons baking powder
¼ teaspoon fine salt
1½ sticks unsalted butter (12 tablespoons), brought to room temperature
1 1/3 cups granulated sugar (10.5 ounces)
1 teaspoon vanilla extract
½ teaspoon coconut extract
2 large eggs, brought to room temperature
2 large egg yolks, brought to room temperature
¾ can Asian or Thai coconut milk* I use the rest for the icing
1 (packed) cup sweetened shredded coconut (6 ounces), finely chopped
1. Preheat the oven to 350°F, Place paper cupcake liners in two standard muffin/cupcake pans; set aside.
2. Combine the flour, baking powder and salt in a mixing bowl. Whisk to aerate and mix evenly; set aside
3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the sugar and continue beating until the mixture is light in texture, about 2 to 3 minutes (creaming). Scrape down the sides of the bowl, then add the vanilla and coconut extracts; mix to combine. Add the eggs and yolks one at a time, beating well after each addition.
4. Reduce the speed to low, and add the flour mixture in three additions, alternating with the coconut milk. Stop to scrape down the sides of the bowl as needed. Mix just until the final addition of flour is incorporated. Remove the bowl from the mixer and use a large spatula to scrape the sides well and give a final mix to the batter. Gently, fold the chopped coconut into the batter.
5. Bake about 16 to 18 minutes
Where do U buy asian or thai coconut milk?
Asian or Thai coconut milk is usually on the Asian aisle in most grocery stores. Be careful not to get cream of coconut which is highly sweetened and used to make tropical mixed drinks. The milk should be thick and creamy. The one I use is from Trader Joes, but you should be able to get it in any large grocery store (my other option here would be Publix)
Just the typical one, I am thinking 14oz. give or take. I don't have one in the pantry right now, sorry. Truthfully the original recipe called for 1/2 C for the cake and a 1/4 C for the icing, but the first time I made it, I was cooking with a friend and she handed me an open can and I dumped in the whole can without checking the recipe. Tasted great, nice and moist, but then I didn't have any left for the icing. So I started making it with just 3/4 of the can and using the rest for the icing, but I gotta tell you that I eyeball it in the can.
Just the typical one, I am thinking 14oz. give or take. I don't have one in the pantry right now, sorry. Truthfully the original recipe called for 1/2 C for the cake and a 1/4 C for the icing, but the first time I made it, I was cooking with a friend and she handed me an open can and I dumped in the whole can without checking the recipe. Tasted great, nice and moist, but then I didn't have any left for the icing. So I started making it with just 3/4 of the can and using the rest for the icing, but I gotta tell you that I eyeball it in the can.
do u have the recipe for the icing? if so, can u please share it? i'm a newbie and would love the icing that goes along with the coconut cupcake since i love coconut
Well, the icing that is supposed to go with it, is I think disgusting. Too much butter! If you love butter I can give you that one.
Now, what I did was to take 2 Cups of Rich's Bettercreme and whip it with the 1/4 C of coconut milk and a 1/4 tsp of coconut flavoring. Rich's is a tad on the sweet side but since the coconut milk and flavoring are not it is fantastic on this.
If you use it for cupcakes you can also use it as a filling for them...if you put some icing in a piping bag with a #5 Wilton tip and just shove the tip into the cupcake. Holding the sides of the cupcake just squeeze some in. Then I use a #18 Wilton to swirl the icing on top. Top with a maraschino cherry (that has been patted dry).
If I use it to make a cake, then I put some toasted coconut either around the sides, or in a ring shape on the top and put a maraschino cherry (again patted dry) in the center. Sort of old 50's style diner.
[Hi I am new on here and just love the look of this recipe but can you help me on a couple of things please. by cocoa...you do mean powder I think. and oil.....which oil would that be? many thanks
Black Midnight Cake
2 cups flour
1tsp BP
2 cups sugar
3/4 cup cocoa
2tsp BS
1 cup milk
1/2 cup oil
2 eggs
1 cup hot coffee
1tsp vanilla
mix first 5 ingredients add milk oil and eggs in order, mix. Add coffee and vanilla beat till smooth pour into liners 3/4 full bake about 15 min at 325' I just test with tooth pick. They are very moist and yummy enjoy[/quote]
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