Can I Use Fromscratchsf For Cupcakes??
Decorating By nancylee61 Updated 6 Mar 2015 , 3:37pm by nancylee61
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
Or any other tried and true vanilla cupcake recipe would be greatly appreciated - thank you!
Nancy
Thank you!!! Do you remember how long you baked them for??
Nancy
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.
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.
Her recipe is one of the best tasting cakes around.
Nancy
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.)
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.
You can ask here - people here know the recipe.
Quote by @%username% on %date%
%body%