Cupcakes recipes

[Entropy]

I have searched far and wide for good cupcakes. I've eaten them at both Magnolia Cafe in NYC and Sprinkles on the west coast. Both have disappointed me utterly. Aside from the pounds of too-sweet buttercream that ice these little treats, my main complaint is that the cupcakes are DRY.

BONE DRY and CHEWY. Not moist and tender.

I normally never bake them at home b/c the recipes just make too much, but I'm not paying 3.50 for one crappy cupcake every again. That said, would anyone care to share a good cupcake recipe? I'm most interested in chocolate or vanilla, but any are welcome. Thanks in advance.

[cakerookie]

Are you looking for boxed or scratch mixes?

Rgds

[Entropy]

Originally Posted by cakerookie

Are you looking for boxed or scratch mixes?

Rgds

I prefer scratch, but box is ok too.

[panini]

We sell quite a few cup cakes. We bake ours right in the tins with a good release. This creates almost a fried side that will stand up to air. Air being your only enemy here. Most any formula right out of the oven is good.
We then inject ours with different types of ganaches. We then dip the tops in loose white or chocolate ganache being very careful to encase all of the exposed cake right up to and a little over the top line. This brings the percentage of sweet to cake a little more in line. We will also add buttercream decor if requested.
I have to be honest, I never thought our bakery would be offering cupcakes for sale. Since they became popular, with a few other products, after 9/11, they have become a good source of revenue and have gained us exposure in the local media.
I feel the key is the method and proceedure over the formula.
Just my 2 cents.
We get 2.50 a pop.
Ya know Entropy, I would guess those cupcakes you had a bad experience with, were probably pretty good right out of the oven.
Pan
good observation about a popular product.

[Entropy]

Originally Posted by panini

We sell quite a few cup cakes. We bake ours right in the tins with a good release. This creates almost a fried side that will stand up to air. Air being your only enemy here. Most any formula right out of the oven is good.
We then inject ours with different types of ganaches. We then dip the tops in loose white or chocolate ganache being very careful to encase all of the exposed cake right up to and a little over the top line. This brings the percentage of sweet to cake a little more in line. We will also add buttercream decor if requested.
I have to be honest, I never thought our bakery would be offering cupcakes for sale. Since they became popular, with a few other products, after 9/11, they have become a good source of revenue and have gained us exposure in the local media.
I feel the key is the method and proceedure over the formula.
Just my 2 cents.
We get 2.50 a pop.
Ya know Entropy, I would guess those cupcakes you had a bad experience with, were probably pretty good right out of the oven.
Pan
good observation about a popular product.

Too bad, I guess I need to get to the store when they open. Or better yet, make my own, its so much cheaper anyway....Thanks for the insight though.

[cakerookie]

You could use any scratch white or yellow cake mix recipe for them. Though I am in total agreement with what Pan said. Go here www.allrecipes.com you should find plenty of scratch cake recipes just use them for cupcakes. I understand why you want to make your own I do not blame you. But often times these things are made in huge batches and its hard to replicate the taste and texture of them with out knowing the formula they used. Wished I could be more help.

Rgds Rook

[Z~BESTUS]

ENTROPY:
Good evening. All you need to do to the recipe is reduce the gran. sugar by up to 25% in weight & replace that amount oz for oz with honey. Mix it in right after the eggs are mixed in. It helps with staliness as well, It keeps the baked product fresh much longer in time.
Good luck & "SEASONS GREETINGS" to you.

~Z~BESTUS.

[shaloop]

1 c flour
1 tsp baking powder
1/4 tsp salt
1/4 c butter
1/2 c sugar
1 egg
1/2 tsp vanilla
1/2 c ice water

creaming method. Paper liners filled 2/3 full. 375 degrees until toothpick comes out clean, do not let brown. Makes 12, multiply as many times as needed. Makes very soft, tender, moist cupcake. Remember, take cupcakes out when cooked, not brown or they will be overdone.

[Entropy]

Originally Posted by shaloop

1 c flour
1 tsp baking powder
1/4 tsp salt
1/4 c butter
1/2 c sugar
1 egg
1/2 tsp vanilla
1/2 c ice water

creaming method. Paper liners filled 2/3 full. 375 degrees until toothpick comes out clean, do not let brown. Makes 12, multiply as many times as needed. Makes very soft, tender, moist cupcake. Remember, take cupcakes out when cooked, not brown or they will be overdone.

Excellent! Thank you! btw, what's an ice water cake??