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Cupcake issues - What would cause this?

post #1 of 13
3/17/10 at 12:18pm
Thread Starter 
Before I start, these aren't my cupcakes. I bought them from a shop that recently opened, and, well...

They weren't GOOD!! They weren't even meh! And I couldn't figure out what the issue was, and it's bugging me.

They had a really strange texture... Spongy? Too wet, but not moist like cake should be. And they almost had an oilyness to them that I've never tasted before, and were a bit slick tasting on the tongue.

What would cause this kind of texture issue?! I've never encountered it before in my own cooking.

TIA!
*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #2 of 13
3/17/10 at 12:52pm
Stored wrapped and chilled too long.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #3 of 13
3/17/10 at 6:59pm
Thread Starter 
Huh... Crazy. Would that affect the flavour too?
*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #4 of 13
3/17/10 at 7:23pm
Sure.  In addition to everything else, they were stale as well.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #5 of 13
3/18/10 at 12:34pm
Thread Starter 
That could really explain a lot.

I'm hoping she fixes this issue, because I'd really like her to succeed!
*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #6 of 13
3/20/10 at 1:25am
And that ugly mouth feel, probably some kind of shortening instead of butter.  Blech.
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post #7 of 13
3/20/10 at 9:04am
The slick taste comes from oil in the batter, I think.  Oil makes cakes seem moist, but then you feel the tongue greasy, and it's pretty sickening. 
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 13
3/20/10 at 7:50pm
Thread Starter 
I was thinking it might be shortening, or oil. It really did seem so off...

My friend described the mini-cupcakes as being like "Stale, Gross Muffins"... The full-size weren't as dense as muffins, but they were bad...
*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #9 of 13
3/20/10 at 7:54pm
Thread Starter 
Ummm... Should I mention anything to her?
*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #10 of 13
3/21/10 at 6:49am
If you want her to succeed, sure. Be careful how you go about it. first, eat them again. She may have had a bad batch she wasn't aware of.
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post #11 of 13
3/21/10 at 7:26am
 Some people use oil or crisco sticks instead of butter in their cupcakes. Very bad idea the mouth feel is not pleasent..
 Sharon
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post #12 of 13
3/21/10 at 9:01am
As threads do, this one appears to be going off on a tanget. 

Whether or not there was some sort of bogus shortning -- or even any shortening -- all of the problems you describe in the OP could have been caused by chilling, and/or possibly wrapping, and/or possibly freezing.  Each and every one of those problems get worse if the cupcakes were already on the road to getting stale, or if they were chilled before they were completely cooled from the oven. 

One or some combination of those things was very probably the cause of the texture and taste problems.  The moisture issues -- damp and dry at the same time -- are a give away.

More probably still when you consider that it's a new bakery which hasn't quite figured out daily quantities.  Almost every new business goes through a teething process.  It's not uncommon for new bakeries to over-bake, then panic about "wasting."  Nor is it uncommon for new bakeries to rush or skip steps before good habits have a chance to overcome newness. 

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #13 of 13
3/21/10 at 9:19am
What BDL said. Maybe you could ask a local charity that feeds the "down and out" to approach her and request her leftovers. Maybe she can be coaxed into donating the 'day olds" and take a tax deduction.
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Cupcake issues - What would cause this?