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In need of an awesome cup cake recipe

post #1 of 8
Thread Starter 

Hello Everyone,

 

My husbands birthday is Friday & I need to send him to work that day with a pan of outstanding cupcakes.  I need a recipe that will knock their socks off.  A cupcake that will melt in their mouth and leave them begging for more.  I have a reputation to uphold.  HELP ME HELP ME PLEASE!

post #2 of 8

I've always impressed people with the black bottom cupcakes from Joy of Cooking.

 

http://www.culinate.com/content/2996/Black+Bottom+Cupcakes

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 8

I'm new to "precision baking," but I've found pretty good recipes from manufacturers. Most flour companies have recipes. some on the side of the bag. There are recipes on the backs of cocoa powder, corn starch, baking powder tins, etc and they all have something in common --they've been prepared thousands if not hundred of thousands or millions of times. I have my grandmothers good housekeeping cookbook from the 20's (like the first one ever written) and my moms from the 40's. Those cookbooks have instructions for people without temperature controlled ovens (yeah, imagine that) and ingredients like lard. You'd be surprised at how much you can learn by studying "classical" bakery methods, flours, yeasts, soda's, salts and ovens. You might also be surprised at the variety of many of the recipes. I don't think of people in the 20's being particularly sophisticated, but their cookbooks contain the high-order, extra-mile endeavors of the periods bakers, and it's impressive. It led me to read older works, by people who baked in wood fired clay ovens and supplied their village. While you're searching for the most awesome anything, don't count out your great-grandmother.

post #4 of 8
Thread Starter 

Thank you phatch.  That recipe looks so good.  I just have one question for you.  When I put the cream cheese top on should I spread it out a bit?

 

David,  I have got some of my grandmothers books that I have never even thought of looked at.  I'll have to check them out.  Thanks,  Kelley

post #5 of 8

I've never bothered to spread it. The heat of the oven evens things out enough for me.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8
Thread Starter 

That's what I kinda thought.  Thanks!

post #7 of 8

I made these tonight,  (see link below) - but I adapted it to muffin pans for square muffins, baking for about 23 minutes. I really liked the cake, but it stuck badly to two trial paper cupcake liners. The pound cake is too heavy to inject filling from the top after baking, so you might try a merangue filling w/ whipped whites sugar strawberries and pour more cake batter over it. Or you could skip the filling altogether, cover w/ half the recipe for pourable fondant and finsih with a dollop of filling and strawberry as shown in the picture. (That may be my next step) ~~  Have fun!

 

http://www.whitelily.com/Recipes/Details.aspx?recipeID=5840

 

post #8 of 8
Thread Starter 

Ok, I just took the cupcakes out of the oven a few minutes ago.  They don't look as good as the picture does but that will come with practice.  I have to say for a first try they are pretty good.  I might have to try to make sure that they are good enough for consumption.  Someone has to be in charge of quality control.  LOL

 

Thanks Again,

Kelley

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