I provided a sample RV cake to a group of attorneys. They loved the cake, and asked me to provide the cakes for an annual event. They originally wanted a tiered cake, but changed to cupcakes. The order was for 260 cupcakes - RV, carrot, chocolate, strawberry, yellow.
Here's the thing...they provided feedback and said the RV cupcakes were good, but tasted "different" from the sample cake. I used the same recipe (Cakeman Raven's), same brands for the ingredients, but reduced the baking time accordingly (tested at 12 minutes, removed at 15). Any ideas that may cause the cupcake to not be the same as the cake? Could it be texture maybe?
Really not sure here - I have a go to vanilla cake recipe that I will not make cupcakes from. It bakes up great in a pan, but shrinks in a cupcake liner and seems 'different'.
Thinking about it, maybe I could lower the heat a little and try it, but who knows. Did you try them? Was it different?
Not all cake recipes can be baked as cupcakes, unlike popular consensus. There is a discussion about this somewhere on CC, can't remember where. But generally people have been finding this out. I had same problem too and had to formulate my own recipes.
Thanks for all the thoughts. I reviewed lots of recipes for RV cupcakes and they all seemed to line up with the one I used. I tasted the batter and it was exactly the same. The vinegar was the only ingredient that was reused. Maybe the vinegar needed replacing.
Were the R cupcakes stored with any of the other flavors? Maybe they picked up a hint of another flavor and changed the over all taste?
Not all cake recipes can be baked as cupcakes, unlike popular consensus. There is a discussion about this somewhere on CC, can't remember where. But generally people have been finding this out. I had same problem too and had to formulate my own recipes.
I didn't know that. But I guess it makes sense...different baking time means the flavors have less time to develop during baking (?)
No, it is not different baking times, but rather something that makes it where they don't bake the same. This results in a cupcake that can be conceived as dry or it can be dry. It just depends on the recipe.
But a dry cupcake does taste different than a moist cupcake.
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