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CCCC Recipe #2 Lemon cupcakes - Page 3

post #31 of 130
8/27/08 at 4:55pm
Karema - daranaco (the CC member who posted the recipe for this round) decided to pick the person for the next round through kind of a lottery - (which is a great idea, by the way) And I think whoever is our fearless leader each time can decide how to go about it.
Here is what she wrote:

"Iâve been given the challenge of selecting the next recipe contributor. To do this, Iâve decide to ask all those who are interested to PM me with a number between 1 and 1000 before midnight on Thursday August 28th. Iâve chosen a number (which I have shared with Grandma G, just to keep things fair). The person closest to the number will be the next recipe contributor!"
When one door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.
~ Helen Keller
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When one door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.
~ Helen Keller
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post #32 of 130
8/28/08 at 6:25am
Quote:
Originally Posted by Melvira

I know what you mean, but it's worth the extra cost in this situation. And check WalMart because butter is usually a LOT cheaper there! I get it for under $2 normally, although right now it's higher.



Mel... have you used the Great value brand they have and if so how was it??
To the world you may only be one person, but to one person you may be the world.
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To the world you may only be one person, but to one person you may be the world.
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post #33 of 130
8/28/08 at 6:59am
Thread Starter 
I made this recipe yesterday. Using a #24 scoop, the recipe made 18 cupcakes. They baked for 15 minutes in my oven. They did not rise very much - they didn't even make it to the top of the cupcake liners.

Since this is a scratch recipe, all ingredients used were room temperature. I creamed the butter and sugar for at least 2 minutes. When I added the zest, it was clumped together. It did not separate adequately when mixed in. I had to use a spatula to break up the clumps. I recommend sprinkling in the zest rather than dumping it in. Regardless, the texture of the cupcakes was great. I've attached a photo to show how they look.


The icing came together nicely but was runny. I would either reduce the amount of lemon juice or add more cream cheese. I think I remember the way to thicken a cream cheese icing is to add cream cheese, not powdered sugar. Is that correct?

As for the taste, the cupcake itself had a nice light lemon flavor. The icing also had a nice tangy lemon flavor. The simple syrup was sweet and lemony. I used a spoon to ladel the syrup on half of the cupcakes (which I had poked 5 holes in with a straw first).

I polled 3 of my neighbors to see what they thought of the cupcakes. They tried one without the syrup and one with the syrup. It was unanimous that those without the syrup were better. One neighbor described it as tasting like a lemon wedding cake. Another neighbor (who reluctantly tried it because she doesn't like citrus desserts - not even key lime pie!) said that the non-syrup one "wasn't bad" (a compliment) but the other she only ate one bite.

As for me, I agree that the ones without the syrup were better. A nice lemon flavor but not overwhelming. Adding in some other flavors (raspberry, strawberry) other than lemon-on-lemon would really make a difference. I would make the cupcake part again but I would experiment with adding a filling and changing the icing.

If anyone else has tried this recipe, please share your thoughts too!
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #34 of 130
8/28/08 at 8:33am
Quote:
Originally Posted by frstech

Quote:
Originally Posted by Melvira

I know what you mean, but it's worth the extra cost in this situation. And check WalMart because butter is usually a LOT cheaper there! I get it for under $2 normally, although right now it's higher.



Mel... have you used the Great value brand they have and if so how was it??



Yep, that's the one I can usually get for like $1.75 or less. It's just as good, I've not had any problems with it! And at like half the price, that's a no-brainer!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #35 of 130
8/28/08 at 8:38am
Gee Daranaco, they sure didn't rise much did they?? But they seem to have a nice texture judging by the picture. I am anxious to make them and certainly hate this waiting stuff!! Ergh!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #36 of 130
8/28/08 at 8:55am
daranaco... thanks for the update as to how the recipe worked for you, I hope to get to try these this next week.
To the world you may only be one person, but to one person you may be the world.
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To the world you may only be one person, but to one person you may be the world.
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post #37 of 130
8/28/08 at 10:53am
okay I don't think I will get to try these but they sound yummy. I can't get the picture to come up so I hope they looked good too. icon_biggrin.gif
I used to skinny dip but now I chunky dunk!!!
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I used to skinny dip but now I chunky dunk!!!
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post #38 of 130
8/28/08 at 11:37am
Daranaco, how full did you fill your liners? Just wondering, if they don't rise very high, how full I need to fill them.
Martha Stewart was saying today that your baking powder needs to be replaced every 6 months and maybe more often if it isn't kept in a cool and dark place. Also Cake Love says to weigh your flour and sugar because not every measuring cup is the same. That might be why we were getting different results from our cupcakes!
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #39 of 130
8/28/08 at 11:41am
Alton Brown always goes by weight, and I think he's on to something. Especially with things like Powdered Sugar. You can be so 'off' in measurements, depending on how fluffy it is when you measure.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #40 of 130
8/28/08 at 12:54pm
Thread Starter 
Quote:
Quote:

Daranaco, how full did you fill your liners? Just wondering, if they don't rise very high, how full I need to fill them.



They were only full about halfway. The cupcake rose to about 3/4 full. I don't know how old my baking powder and soda are but I bet they're over 6 months old! Looks like it's time to get some new ones!

I agree about weighing the ingredients. I always do that! Not only does it allow me to be consistent but it also eliminates all the dirty measuring cups.
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #41 of 130
8/29/08 at 7:56pm
You know, I think I may have tried this food network recipe back in April (?) and had the same no-rise problem. I didn't make it again, I found the flavor a little bit boring.
I'm fairly sure this was the one I made, it sounds really familiar and I know I got it off of foodnetwork...

Alton Brown is my FAVORITE chef! His show is just more entertaining than any others, you know?

I still want to hear about how the rest of your cupcakes turn out icon_smile.gif
I'm going to skip this round.
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post #42 of 130
8/30/08 at 9:35pm
CCCC bump
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post #43 of 130
8/31/08 at 7:40am
Has anyone else tried these yet ?
Mel Were you trying these this weekend ?
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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post #44 of 130
8/31/08 at 9:10am
Unfortunately I had a request for Chocolate Mocha cuppies, so I haven't made these lemon cuppies yet. Of course...*best southern accent* tomorrow is another day! icon_biggrin.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #45 of 130
8/31/08 at 9:18am
Ok Thats one of our fav flavors around here !! please share the top secret recipe !Chocolate Mocha cuppies Oh yummmy !Yes I will beg !!!! Please Please Please !!!!!!Or is it in the files ??? LOL!
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
Reply
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
Reply
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