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cupcake nightmare

post #1 of 18
Thread Starter 

Hello everyone. I am new to the forum and I hope I can learn from all of you.

 

I have a cupcake nightmare. I have been baking for a few years and unfortunately I still cannot get a cupcake that is full all the way up and with a beautiful round dome.

I have tried recipes right and left. Tried high temperature, muffin method method of mixing, fill the liners, fill them half way, 3/4 up all kinds of things.

Cupcakes come as a mushroom, above the rim of the pan, sometimes even distorted. just ugly.

 

Just recently I found a recipe with the addition of hot water at the end of the mixing process. I tried, still did not work as I would have liked. I tried also using canola oil and things are better but still not a cupcake that takes your breath away. The taste is always rich and good but the look is always poor.

 

I hope I can get some tips from you,

 

Thanks

post #2 of 18

Hello,

 

Here are my suggestions:

 

  1. Find a recipe that creams the sugar & butter.
  2. When it calls for butter use half butter and half margarine.
  3. Do not use one that call for oil.
  4. make sure you cream the butter/sugar mixture until light and fluffy
  5. Add eggs one at a time, make sure each is mixed in before adding next.
  6. alternate adding dry and wet ingredients on low speed, then turn up to medium speed until batter becomes thicker, fluffier looking.
  7. Oven temperature 350
  8. fill 2/3 full
  9. bake for 20 minutes, do not over bake as they will deflate and become dry.

 

I end up with cupcakes that have a slightly rounded top. The mushroom top that you mentioned is because the cupcake tin was overfilled.

 

Hope this helps.

post #3 of 18

Just curious, why half butter & margarine ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
Reply
post #4 of 18

I would prefer to use butter only. In my experience when I use butter only, the cupcake then have crispy edges.
 


Edited by theminicakery - 6/24/12 at 1:54pm
post #5 of 18
Thread Starter 

Hi,

 

Thank you for your suggestion.

I have tried the creaming method but it does not work for me....

Today is a trial day: I am baking all sorts of different recipes.

First discovery:

If I cream sugar and eggs first and then add the milk and butter followed by the dry ingredient- I get a full cupcake.

I have tried using a chocolate recipe that calls for oil and hot water at the end: I used the method above and substitute melted butter for the oil. At the end I put the hot water

. Result: Better then the chocolate cupcake I had made before. Did not raise as much as the vanilla cupcake. I want to try without the hot water at the end and see how it come...will let you know.

Thanks!
 

post #6 of 18

Your welcome:)

 

My suggestion on the chocolate cupcake is to reduce the flour by the amount of cocoa powder or melted chocolate.

post #7 of 18

i prefer butter its not fake fat
 

post #8 of 18

whats the cream sugar?

post #9 of 18

wouldnt that take longer to cook because of how liquidy it is???

post #10 of 18
Pls try this recipe



Cappuccino cupcakes with white chocolate icing:
Ingredients:
225 g flour
1.8 tsp baking powder
1 tsp cocoa powder
225 g butter
225 g caster sugar
4 eggs
3 tbsp instant coffee powder dissolved in 2 tbsp hot water
 White chocolate frosting:
115 g white chocolate
55 g butter
3 tbsp milk
175 g icing sugar.     Always add eggs in slow speed to the butter mixture 


Method:
Sift flour, baking powder and cocoa into a bowl   Beat sugar and butter till lite and fluffy       Add eggs  slowly to the batter and mix till all  combined  now add           Flour  milk and coffee mixture to the batter 
Bake in preheated oven over 170 for 15-20min
For topping add milk butter and chocolate over a pan of simmering water and stir until chocolate has melted.remove the pan from heat and add icing sugar.beat until smooth.addv over cup cakes and serve.


Add coffee and milk to chocolate icing when gnash is worm 
Test result
Everyone liked it
Method icci 
Beat butter on slow speed  add sugar slowly till 5 min  add egg one by one on v slow speed always fold flour never over mix. coffee and flour one by one   
post #11 of 18

creaming sugar is taking the softened butter & sugar and mixing them until they are a light, fluffy consistancy. There is no cream involved.
 

post #12 of 18
Thanks for the answer pls tell more details
post #13 of 18

Lalmajid,

 

I am reading the Bakewise book, and she said that liquid should be more than sugar to dissolve it.  Your cupcake recipe hardly has any liquids beside the eggs, butter, and the 2 tbsp used to dissolve the coffee.   Doesn't it need buttermilk or other liquids?  I am trying to understand formulas and recipes.  I see that the flour is equal to the sugar which is correct according to the book.  Also, the coffee goes into the frosting per your instructions?  Thanks!
 

vale
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vale
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post #14 of 18
Quote:
Originally Posted by theminicakery View Post

Hello,

 

Here are my suggestions:

 

  1. Find a recipe that creams the sugar & butter.
  2. When it calls for butter use half butter and half margarine.
  3. Do not use one that call for oil.
  4. make sure you cream the butter/sugar mixture until light and fluffy
  5. Add eggs one at a time, make sure each is mixed in before adding next.
  6. alternate adding dry and wet ingredients on low speed, then turn up to medium speed until batter becomes thicker, fluffier looking.
  7. Oven temperature 350
  8. fill 2/3 full
  9. bake for 20 minutes, do not over bake as they will deflate and become dry.

 

I end up with cupcakes that have a slightly rounded top. The mushroom top that you mentioned is because the cupcake tin was overfilled.

 

Hope this helps.


Some great tips here! I often find that the oven you use plays a big role. Sometimes you need to just fiddle with different temperatures and times to get it right as well :)

post #15 of 18
Thread Starter 

Hi,

 

I meant creaming the sugar with the butter...
 

post #16 of 18
Thread Starter 

Hello,

 

Thank you for replying. Unfortunately this method does not work for me. I have found that some (not many ) recipes that use the creaming method do give out a good dome on the cupcakes.  Other recipes do not. I believe that the ratio in which the ingredients are used makes a different. Also I  have notices that the method of mixing makes a different cupcake. If I use the creaming method (sugar- butter- eggs and flour) cupcakes will have a different shape as instead if I use the sugar and egg method with flour and then I add the melted butter. As anyone else experienced any thing like this?

Thank you so much for the interest.

post #17 of 18
Thread Starter 

Thank you for sharing your recipe. I will try it and let you know how it goes...

post #18 of 18

I am very sorry for your cupcakes not turning out well ( I understand how it feels D: ) but everyone goes on a cupcake quest once in their life and finds a pretty recipe that they will use forever.

Good luck with completing your quest.

 

I am not sure if this will work with you but this is the best recipe I have ever used:

 

- 1 and 1/2 cups Cake flour (if you don't have any cake flour use 1 and a 1/2 cups plain flour and replace three tablespoons of it with three tablespoons of cornflour and sift well)

- 2 tsp Baking powder

- 1/4 fine salt

- 2 Egg whites + 1/8 tsp Cream of tartar (I do not have any cream of tartar available where I live so I use a 1/8 tsp of lemon juice)

- 3/4 cup White granulated sugar

- 6 tbps of butter

- 1/2 cup milk

- 2 tsp vanilla extract or any awesome extract you wish

 

1. Beat sugar and butter together for five minutes (the beating of the two pushes the sugar granules into the butter making small air bubbles which expand while baking making your cake light).

2. Add vanilla to give it a beautiful fragrance.

3. Sift the baking powder and cake flour together in a separate bowl.

4. Add the milk and flour+baking powder alternating so that you start and end with adding the flour mixture.

5. Whisk the egg whites with the cream of tartar and the salt until stiff peaks (but do not overbeat)

6. Add to the mix and fold in egg whites.

7. Fill cases around 3/4 full and bake at 160 - 180 degrees (I bake at 160 so that they cook slowly and they have time to rise)

8. They take around 17 minutes to bake and do not overbake.

 

I am very sorry to write so much and give you a recipe that might annoy you but I would love to help you as much as possible. This recipe is simpler than it looks and turns out with a smooth dome and the cupcake is pure white :D (as you can tell it is a white cupcake recipe) they taste amazing and I hope they take you a step further in completing your cupcake quest.

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