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Cupcakes for the cake challenged

SallyBR1's picture

Tracy and other cupcake geeks:

on Friday we will have a little lab party at home to celebrate a paper accepted, the beginning of Summer, the joys of life :-)

I am tempted to make cupcakes since they don t require plates, forks - would be easy and fun

HOWEVER, I am terrified of royally screwing it up - it was for a lab party that I made a genoise that was hard as a hockey puck

which recipe would you recommend? HOw about frosting? I have a couple of blocks of cream cheese in the freezer, so cream cheese frosting would be a good option for me. I also never made it before

thank you!

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

Syrah's picture

(post #64337, reply #1 of 73)

Make the emergency ones.. even I made them with no problems.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

SallyBR1's picture

(post #64337, reply #2 of 73)

Oh, sure... I've got the book.

Will check it out.

thank you

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

Syrah's picture

(post #64337, reply #3 of 73)

Also I found that I preferred them with no icing. I did ice them with basic butter icing for other people though.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

TracyK's picture

(post #64337, reply #4 of 73)

The emergency blender cupcakes would be great... and cream cheese icing is delicious on chocolate cupcakes.


There's a good recipe for cream cheese icing on the home page of the Cupcake Blog: http://www.cupcakeblog.com/ .. I usually add a tsp or so of vanilla extract, or lemon juice.


 


CT poster in bad standing since 2000.

SallyBR1's picture

(post #64337, reply #6 of 73)

Ok....

I am getting little butterflies in my stomach

I don t think 12 cupcakes will be enough - if I want to make 1.5 recipe, I just scale everything up, including the leavening agent and salt?

or should I just make two full recipes independently?

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

Jean's picture

(post #64337, reply #7 of 73)

Not Tracy, but I think if you mix it in your blender you'd better plan on making 2 batches. They really don't take that long to do.



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TracyK's picture

(post #64337, reply #8 of 73)

This devil's food cupcake recipe is super-easy... goes together in about ten minues (everything into the mixing bowl at the same time except the eggs, then add eggs and beat) and makes at least 24 cupcakes:


http://cupcakeblog.com/index.php/2005/06/recipe-devils-food-cupcake-with-chocolate-buttercream/


Don't be scared off by the issues I had, I really do think my oven temp was too low. :-) I've made these three or four times and only had a problem once.


Do you have a piping bag and a large star tip? Piping a large swirl (like the picture on the devil's food recipe) is really easy and looks impressive. Frosting with a piping bag is also MUCH faster than with a knife.


CT poster in bad standing since 2000.

SallyBR1's picture

(post #64337, reply #12 of 73)

Tracy, they don t specify how to do the butter - is it melted? Softened?

the thing of "creaming the butter with sugar" - terrifies me. Not sure what is the "protocol" for the recipe in the link

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

MadMom's picture

(post #64337, reply #14 of 73)

Don't melt the butter.  Just soften it and put it in the mixer along with the sugar and beat it until it's nicely combined.




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TracyK's picture

(post #64337, reply #18 of 73)

Not in this recipe... everything goes into the mixer but the eggs.

CT poster in bad standing since 2000.

MadMom's picture

(post #64337, reply #24 of 73)

Sorry - I was just responding to her question about whether the butter should be melted before creaming with the sugar.  Should have read the recipe first, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

TracyK's picture

(post #64337, reply #25 of 73)

No worries! :-) I was really skeptical at first, but it turns out beautifully.

CT poster in bad standing since 2000.

TracyK's picture

(post #64337, reply #17 of 73)

It's softened. There is no "creaming" step in this recipe, you just dump everything into the mixer except the eggs and beat for 2 minutes... then add the eggs, and beat for two more minutes.


That's why it's so easy!


CT poster in bad standing since 2000.

mer's picture

(post #64337, reply #9 of 73)

do two blender batches OR do the sue b choc cake recipe which reliably does 24-26 regular cupcakes.   In my experience the sue b recipe cooks perfectly (in my oven) for 21 minutes. 


The one thing that I have learned about cupcakes is that it isn't a problem if you have too many but it is a problem if you have too few.  :)  

mer's picture

(post #64337, reply #5 of 73)

agree with what everyone is saying but my tip is to purchase the foil Reynold's cupcake liners, not the paper ones.

also if you are frosting challenged, but sprinkles to put on top to distract from not so perfect icing skills. :)

Gretchen's picture

(post #64337, reply #13 of 73)

Why the foil?  And, don't the foil ones have a paper liner?  I have never quite understood that.  Now I have a place to ask!

Gretchen

Gretchen
mer's picture

(post #64337, reply #15 of 73)

The paper liner is not to be used. You only use the foil liner. I think the foil liners look he best after they cook. The paper ones can look like they have absorbed some moisture.

SallyBR1's picture

(post #64337, reply #16 of 73)

shoots....
Guess what I have? Paper liners, OF COURSE

I see a trip to the grocery store in the near future - I think I'll be making the cupcakes tonight, so there is plenty of time to hyperventilate, take a sniff of smelling salts, hyperventilate some more, grab the paper bag and stick my head inside etc etc etc

 


 


"I marinate my kitchen on a regular basis"

(pamilyn, April 2007)

TracyK's picture

(post #64337, reply #19 of 73)

You could just use two paper liners.


I don't care for the look of the foil liners, personally.


CT poster in bad standing since 2000.

Adele's picture

(post #64337, reply #21 of 73)

Sally- the paper liners are just fine, I use them all the time.   Never doubled them.  I find myself looking for the paper liners whenever I shop as they can have patterns on them.  (Daisy's, stars....)

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

mer's picture

(post #64337, reply #22 of 73)

ok ok ok.  Forget what I said!  There is no need for stress.  This should be easy and fun.  :)  Use the paper liners.  There is no need to go to the store just for that.  Clearly it is just a personal preference.  :)  Everybody else loves the paper liners.


 


Take a deep breath.   CALM......   :)    

Gretchen's picture

(post #64337, reply #23 of 73)

Sally, I've never used any other--and thought cupcakes were supposed to "show through" the liner!!  I have never made cupcakes for "show". If I were doing something like Tracy did, I might think more about it.

Gretchen

Gretchen
Gretchen's picture

(post #64337, reply #20 of 73)

Interesting. I've always just used all of them single--or the foil ones double.

Gretchen

Gretchen
Lee's picture

(post #64337, reply #10 of 73)

I haven't made the emergency blender cupcakes, but I have made the sueB version.  They are delicious and have always been successful.  You can always freeze leftovers.


IA with Tracy as to the ease of frosting with a star tip as opposed to using a knife.  It's fun, looks pretty and is really easy. 

Jean's picture

(post #64337, reply #11 of 73)

I'm awful with frosting. Which recipe do you use?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Lee's picture

(post #64337, reply #26 of 73)

I keep trying new ones, but I always go back to the buttercreams in RLB's Cake Bible.  I think they're all based on merigues, but they're the best I've tried.  I also love her dark chocolate ganache, lightly whipped.  That one is really easy.  IIRC, it's nothing more than melted chocolate, cream and a little butter.  I'll post it if you want it and don't have the book.

RuthWells's picture

(post #64337, reply #27 of 73)

Rose also has egg yolk buttercreams, plus a few easy "buttercreams" that don't have any eggs. I love her icings.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

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Jean's picture

(post #64337, reply #28 of 73)

Thanks -- I do have the book. Why am I so scared of those icings? And even more scared of trying to pipe them. If I want to bring them somewhere I want them to look like Tracy's. :/



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
TracyK's picture

(post #64337, reply #29 of 73)

I'm a bit scared of real buttercreams, too... but I'm making a cake for a friend's birthday next week and he's requested real buttercream so I'm hoping to beat the phobia.


Which reminds me, I should start another thread about that....


Edited to add: Piping is really easy! At least, this kind is... you just need the right tools. For the big fat swirls, you need a big fat tip (plain or star). I tried it once before with a slightly smaller tip and I could not make them look right.


You can also practice piping onto wax paper or parchment, or a muffin tin turned upside down, until you're comfortable. Just scrape the icing back into the bowl and give it a stir. :-)



CT poster in bad standing since 2000.


Edited 5/17/2007 2:33 pm ET by TracyK

Jean's picture

(post #64337, reply #30 of 73)

Do that, if you go first I'll bite the bullet..



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need