I need a crash coarse in cupcakes tonight I have a bride coming in the morning to try cupcakes for her wedding. I use box mix, and have been making cakes for years but my cupcakes suck, I tried some yellow ones the other day and they seemed to rise nice, but where a little dry, and my mom said that they werent dense enough, and then I tried a batch of cherry chip and added an extra egg and a box of pudding, they tasted so good but the tops spred out instead of up and they sunk in the middle. Help Help Help, I need everyones best kept secrets for great cupcakes in a hurry
If you add the extra egg and box of pudding you need to decrease the water a bit, like 1/3 cup or so....and mix it until nice and thick.
Good luck! I think cupcakes are just harder anyway since they are smaller, its hard to get that nice moist taste of a whole piece of cake in one little cupcake.
You could also try filling them, fill a bag with preserves or something and poke it down in and squeeze a dollop inside before icing it. That might help too!
I have been using the cake extender recipe lately and it works great for all types of flavors I use Betty C and I use 6-8 oz of vanilla yogurt and it comes out great. I even used it with my from scratch banana cake yesterday and it turned out awesome.
http://forum.cakecentral.com/cake_recipe-1977-Cake-Mix-extender.html
Ok, now my oven suck! and I have to use an oven thermometer, so I know I what temp everything is at. I make smaller cupcakes and I have found that baking them at a little higher temp (375) for 5 minutes, then I lower it back to 350 per my thermometer, and let them cooke another 10 minutes, they plump up well, I check them after the 15 minutes, I turn them around front at the back and then put them back in for 2 minutes, it seems to do the trick for me.
I also read, that if they seem to sink back but they taste find, just cut them all even as if you were making a ccc and then ice.
you can also stuff them like Kitagrl mentioned with some type of filling. I like doing that as well. Just not sure if it's a good wedding idea depending on the timing of the wedding.
Good Luck.
o.k. i've made 4 batches the first I added pudding and extra eff to DH mix, they sank just a bit but took quit along time to bake and they seemed dry, the next 3 (different flavors) but all just DH mix are moister but not very big, the ones I added more batter to just a bigger flat top (like mushroom), so I guess my next question is how big should I make them for a wedding, their paying $10.00 a dozen with just a rosette of buttercream icing. and how do you make larger cupcakes?
I just took another batch out of the oven and they looked perfect, I turned around to fill some more pans, and looked back and they all had srunk up! Could it be that I am over cooking them, should I take them out right before they look done, do they continue baking? Some body please help!!!!
I just bought the "cupcakes" for the cake mix doctor cookbook.
Tell me what you are looking for and I won't mind looking it up for you.
I'm just looking to bake some nice cupcakes, they didnt have a preference other than chocolate that they wanted to try, I cant understand why when I take them out they look great and they shivel up. Are there any tips in the book on how to bake them?
Sorry I was away organizing my kitchen and cake stuff..only time I can do it, when everyone is sleeping..
Looked at the book, first time since I just bought it.. normal things, 2/3 full, make sure your oven temp is correct (maybe your oven is running hotter)
It says if you are working with a thinner batter to underfill the cupcake cups as they will spread as they rise
If using a thicker batter will bake up tall and are less likely to spread so could fill it more than a thinner batter.
Make sure oven rack is in the middle of the oven.
It says check the cupcakes at the earliest baking timer as per the box directions, and the normal, if it springs back when you push your finger on it they are done.. I've done that but sometimes found that they were still dry.
Let cool in pan for 5 mins. before removing them
Sorry, that's all it says about "gettting better cupcakes"
They have an awful lot of good recipes in here though.
** If you get them done, and you think they are to dry, you could use a simply syrup on them**
Don't know if that helps at all, you probably already knew all that anyways.
I am in the process of looking for a new oven, because mine is 30+ years old, I have only 1 button left working for the oven so I keep it in a safe place. The oven run 50 degrees too low. Get yourself an oven themometer ($5.00 or less) Test it out , you might be surprised.
The sinking problem usually occurs when you are underbaking in my opinion. So they fluff up and then you take the warmt away and they plop.
Sorry you were having so many troubles. I make cupcakes a lot and the only time I get them dry is if I am on cc and foget the last batch. oups!
Hope you have better luck today.
As far as size for $10.00 look as how much batter you need for your basic supply cost. But then when it comes to decorating charge by the cupcake regardless of size, as decorating a small or large cupcake is the same. You might use a little less, but the work is still there and then there is often twice as many.
I would say, if you have different sizes, show them to the couple and let them decide, but the smaller ones should not be much cheaper than the large ones and you need way more smaller ones in the end smaller should be more expensive overall.
Good Luck
Thank's for all the info, I did have oven thermo. and my oven did have issues, DH said it was fixed, I think its back. I know I under priced the work but I feel it will be a good learning experience, and I'll havetime to get it right, the wedding is not until the end of June. Again thats for all the help
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