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Cupcake issues - What would cause this?

post #1 of 13
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!
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post #2 of 13
Stored wrapped and chilled too long.

BDL
post #3 of 13
Thread Starter 
Huh... Crazy. Would that affect the flavour too?
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post #4 of 13
Sure.  In addition to everything else, they were stale as well.

BDL
post #5 of 13
Thread Starter 
That could really explain a lot.

I'm hoping she fixes this issue, because I'd really like her to succeed!
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post #6 of 13
And that ugly mouth feel, probably some kind of shortening instead of butter.  Blech.
post #7 of 13
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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"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
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...
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post #9 of 13
Thread Starter 
Ummm... Should I mention anything to her?
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post #10 of 13
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.
post #11 of 13
 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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 Sharon
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post #12 of 13
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
post #13 of 13
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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