In the Recipes forum, my thread on a dairy-free, shortening-free frosting/glaze for a single cupcake was based on the assumption that I'd even be able to produce a single cupcake by drawing off a small amount of batter from a 9x13 rectangular cake.
I just realized (after last night's turkey-loaf, with a second, very small loaf for my mother, who likes her poultry extremely well done) that the baking times for a single cupcake and a 9x13 rectangle are, of course, vastly different.
Given that this is an emulsion cake (DH Spice, now part of their "Signature" line), so it's not something that's going to fall if you look at it cross-eyed, and that if one of them either falls or burns, I'd much rather it be the cupcake,
1. Start them at the same time, and pull the cupcake as soon as it's done?
2. Let the cupcake sit for 20 minutes, then insert it near the end of the baking time for the big cake?
3. Bake them sequentially?
4. Press the toaster oven into service for the cupcake?
5. Microwave the cupcake in, say, a custard cup?
6. Give up; it was a dumb idea to begin with?
I think I have aluminum foil cupcake cups on hand, and might also have paper ones.
Door number one.
Any of 1-4 would be fine. If it was me I would put them in at the same time and quick pull out the cupcake when it was done. You could put the cupcake liner in a 6 cup pan or in a custard cup to hold it's shape or in the aluminum liner. Microwave would be my last choice.
I'm glad it's not, say, a soufflé. Or an Angel Food cake. Then, I have little doubt that I'd be courting disaster.
Incidentally, on the turkey loaf, by the time the main loaf hits 165 F ("done" for anything containing ground poultry), my mother's is off the scale (which is how she likes it).
Went with option 1. Having the oven open long enough to check and pull the cupcake did extend the cooking time a bit on the main cake, but eventually, the toothpick came out clean.
Glad it worked out.
Thanks. You can see the completed project on this thread: