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What happened here???

post #1 of 20
Thread Starter 
Well, not a total disaster but, so very very strange.

I made Red Velvet Cupcakes today for the first time and, I tweaked a recipe that I found online a bit. The cupcake tastes amazing and has great texture (moist and lovely) but, I have these strange little indents on the bottom of the cupcake...like reverse sinking!!

Here is the original recipe:

http://www.carrottopmom.com/?p=290

And, I made the following changes:

1. Used dutch processed cocoa and, removed the baking soda.
2. Used 1/2 cup sour cream and 1 cup buttermilk (only because I realized after I started that I only had about a 1/2 cup of sour cream left...ooops)

Any ideas??
post #2 of 20
Baking soda is used as a leavening. (makes your cakes rise) My guess would be that omitting the baking soda may have been the culprit.
post #3 of 20
I'm curious why you removed the baking soda, its the only levening ingredient in the recipe? My guess is that might be what caused your problem.
post #4 of 20
Thread Starter 
Tried to take a pic...

Here they are...looking all normal and stuff:

Image

then you take off the liner, flip them over and....

Image

Oh and for those wondering why they are not "red" this was my 4th dozen testing different recipes and, I ran out of red food coloring so, only used a small squirt instead of the 2 tablespoons! LOL
post #5 of 20
Thread Starter 
I had removed the baking soda because I used the dutch processed cocoa and, from what I understood, it already has baking soda in it so, in order to avoid over leavening, I took it out! HA
post #6 of 20
I just recently did a search on dutch processed cocoa vs unsweetened cocoa and "technically" I believe the OP was thinking correctly to eliminate the baking soda...but I don't know if that specific recipe can handle the substitution. I would try with unsweetened cocoa powder.
post #7 of 20
According to this page, you did the right thing by removing the baking soda. This page also says that you may want to add some leavening...

http://whatscookingamerica.net/Q-A/CocoaTypes.htm

I learned something new. I didn't now Dutch Processed Cocoa was different then regular cocoa. Thanks for sharing! This is how we all earn!
post #8 of 20
Thread Starter 
Maybe I need to add MOST of the baking powder back in??

1/2 cup dutch processed cocoa = 1.5 oz if I'm not mistaken so, based on that link, every 1 oz of dutch processed cocoa has 1/8 tsp of baking soda so, it realistically is less than 2/8 tsp of baking powder. Can't imagine that would be a HUGE difference so, I think I'll give the recipe a go with the original called for baking powder.

My brain hurts now! HAHAHA
post #9 of 20
Quote:
Originally Posted by SweetSuzieQ

I had removed the baking soda because I used the dutch processed cocoa and, from what I understood, it already has baking soda in it so, in order to avoid over leavening, I took it out! HA



No, dutch processed cocoa does not have baking soda in it. Dutch processed cocoa has gone through a process that removes the acidity from the cocoa powder. It is neutral so it does not react with baking soda.

The problem is you took out a leavening agent (baking soda) without adding any back in. You needed to add a leavening agent to replace the baking soda you removed. In most cases that would be baking powder.

Interestingly enough however you will see baking soda in recipes with Dutch Processed Cocoa if there are other ingredients in the recipe that are acidic ingredients that then react with the baking soda. In this case your adding of a cup of buttermilk would have been enough to active the baking soda (lactic acid in the buttermilk). Thus you did not need to remove the baking soda.

In addition your adding of a cup of buttermilk to replace the 1/2 of sour cream would impact the recipe.
post #10 of 20
No... the recipe just for the opposite of what she put in... 1 cup sour cream and 1/2 cup of buttermilk... so she didn't add extra liquid. She just used the inverse, 1 cup butter milk and 1/2 cup of sour cream
post #11 of 20
They domed but have the divot in the bottom -- how does that come into play with the leavening issues?
post #12 of 20
Quote:
Originally Posted by lilmissbakesalot

No... the recipe just for the opposite of what she put in... 1 cup sour cream and 1/2 cup of buttermilk... so she didn't add extra liquid. She just used the inverse, 1 cup butter milk and 1/2 cup of sour cream



Yeppers misread the original recipe so the amount of liquid did not change. However buttermilk is not a standard substitution for sour cream. They have different fat content which would impact the recipe, especially if as most buttermilk is around here, low fat. May not be what caused the issue the OP describes but half a cup is enough to impact the recipe.
post #13 of 20
Quote:
Originally Posted by airedalian

They domed but have the divot in the bottom -- how does that come into play with the leavening issues?




Had there been a leavening agent, there would have been an equal rise through out the baking product, and no divot.

This gives a thorough scientific break down.
http://recipes.howstuffworks.com/tools-and-techniques/baking-powder.htm
post #14 of 20
Thank you! And thank you for the link.
post #15 of 20
I didn't see anything wrong with them. Please clarify!
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