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Baker's Remorse

post #1 of 6
Thread Starter 

Why, of why, did I choose to bake cupcakes for a baby shower? While they were very cute, they weren't my best.

 

I baked chocolate cupcakes for the first time. I attempted twice, before giving up (as time was running out).  They were moist, but about half the size of my vanilla cupcakes (Thank God, the baby shower was a free gig and for a friend).

 

After I delivered the cupcakes, I began to wonder if I am making baking harder than what it really is...

 

Below is the recipe I use for my vanilla cupcakes:

 

1 cup unsalted butter

1/2 cup milk

3 large eggs

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 1/3 cups sugar

2 teaspoons baking powder

1 tsp salt (which I omit)

 

Is it possible to use the vanilla cupcake as a "base" to create other flavors....such as: key lime, lemon and even, chocolate?

 

 

Any help would be greatly appreciated.

post #2 of 6

How old is your baking powder?  A small spoonful of BP should fizz noticeably when placed in water.


Edited by kokopuffs - 6/3/13 at 3:17pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 6
Quote:
Originally Posted by ButterSwirl View Post

Is it possible to use the vanilla cupcake as a "base" to create other flavors....such as: key lime, lemon and even, chocolate?

 

 

Yes it is - i use my basic vanilla recipe and add additional ingredients to it to do other flavors like my key lime & lemon meringue pie cupcakes.  i use a different recipe though for my chocolate and red velvet

~MissyD

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~MissyD

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post #4 of 6
Thread Starter 

Kokopuffs - the baking powder is fresh. I just bought it.

 

MissyD - thank you for posting. I will definitely try using my vanilla cupcake as a base to try other flavors.

post #5 of 6

Hi ButterSwirl

 

For my vanilla cupcakes I use the following:

 

80g (3 oz) unsalted butter (cold and in cubes. I never can get it to go right with softened butter)

280g (100oz) caster sugar

1 tablespoon baking powder

2 large eggs at room temperature

240g (8 and a half oz) high quality plain flour

1/4 teaspoon salt

240ml (8 and a half fluid oz) full fat milk

1/2 teaspoon high quality vanilla essence

 

Note the above makes approx 16 large cupcakes (muffin size bases) not small fairy cakes.

 

I have never had a problem with that and the cakes are lovely and moist. I have not tried to add additional ingredients, I have other recipes I use for that.

 

I hope that helps a little.

 

Goldi :)

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
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Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
post #6 of 6
Thread Starter 

Thank you for the recipe!  I absolutely love the vanilla cupcake for its versatility.

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