Hello I am currently starting my own catering business. I love to cook, especially bake. I came up with my own oreo cupcake recipe, using a vanilla cupcake recipe as a point of reference. When I bake them and take them out of the oven initially, they are amazing. However, after a day, they become dense and have a texture of cornbread. They are still good but I do not understand what is happening. I am making everything from scratch, cupcakes and icing. I really want to know what I am doing wrong. I went from mixing the flour and milk with a mixer to folding the batter and it still came out the same. Could it be that I am not folding it correctly or is it not completely mixing together when I fold the batter?
usually you fold eggs or flour not milk -- but are talking about a sponge cake?
these people are great: http://www.joyofbaking.com/AmericanSpongeCake.html
Amartha stewart recipes are usually really good to great -- watch the video on joy of baking -- you might want to try another recipe that has buttermilk or sour cream --
for example this one:
http://homecooking.about.com/od/cakerecipes/r/blc13.htm --
however i use an extra quarter cup of flour and i add the eggs as the martha stewart recipe suggests --
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I saw the reviews too. Seems a lot of reviewers said the same thing you did, very dense, biscuit like cupcakes.
I like this vanilla one, very light and fluffy: http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html
I do not however like the chocolate version on that site. And when I made the chocolate ones, I added flavored non-dairy creamer (liquid) to it and they sunk (which I read afterwards happens when you add non-dairy creamer to it, regular dairy would've been fine). You win some you lose some, lols.
By the way, how are you modifying it to make it into oreo cupcakes? Are you adding a dollop of mixed cream cheese and crushed oreos before baking?
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I saw the reviews too. Seems a lot of reviewers said the same thing you did, very dense, biscuit like cupcakes.
I like this vanilla one, very light and fluffy: http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html
I do not however like the chocolate version on that site. And when I made the chocolate ones, I added flavored non-dairy creamer (liquid) to it and they sunk (which I read afterwards happens when you add non-dairy creamer to it, regular dairy would've been fine). You win some you lose some, lols.
By the way, how are you modifying it to make it into oreo cupcakes? Are you adding a dollop of mixed cream cheese and crushed oreos before baking?
The vanilla cupcakes are great, and work well with oreo crumbs.
We really liked the chocolate ones subbing in coffee flavoured milk for the water.
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