we're re-starting the CCCC please join us! - Page 2

Theres are the rules from the original post:

CCCC better known as Cake Central Cupcake Club!
I thought it would be fun to start a Cupcake Club like Oprah's Book Club and test out different cupcake recipes. The intention of the CCCC is to explore new recipes and techniques.
This is no place for bashing... constructive criticism only. You can say you didn't like a recipe, but say why, and if you have suggestions for 'fixing' that issue. Example: "The flavor was good but the cake was too dry, so I added 1/4 c. more oil and 1 egg." Or something to the effect of, "They came out dry, did anyone else notice that? What did you do to fix it?"
The first time you should follow the recipe as it is given, otherwise you're not truly testing the recipe. Then... if you loved it... you're done. If you felt it could be improved, make your improvements and post what you did.
ll give you a week to try it out and pick someone new to pick out a new recipe for the next week then they can pick the next person, etc. That person will start the new thread, adding the link from the first thread, etc.
Anyone can jump in any time! If the sound of the recipe doesnât appeal to you then try the next one.
Thanks to the ladies on the âHow about a thread to seriously discuss making cupcakes?????" thread for helping me out with this!
Rules:
1. Have fun!
2. No bashing!
3. Start with original recipe.
4. Give constructive criticism.


OK, with that cut and pasted.....I think that 2 weeks is fair. So, to be fair again, let say the start date will be tomorrow and the end date ill be October 28th, 2010. OK?ok.

I have some things to take care of today, but ill be back a little later.

Please remember, the most important thing is TO HAVE FUN!!! No nastiness will be tolerated. Its about baking, experimenting, sharing and once again, having fun !!

Mel, what would I do without you?

Cake Central should have some honorary title for people like you that are always willing to help, always willing to share, who remain positive and kind even when others forget how to act properly and who I consider it a privilege to call a friend.

Thank you for answering all the questions posed. I was out and about enjoying my birthday!

I already made the cupcakes and I must say.....they're AB-FAB! ! !

I will post pics and details tomorrow, so be sure to check back!!

Im so excited that this 'baking club' has started again!!

Long live the cupcake!! LOL

jess

im so sorry I didnt realize this sooner, but the caramel stage is about 320-350.

The recipe calls for the caramel to be cooked to 360. Thats a mistake. If you cook it to 360 , it will taste burnt.

The issue is, In my personal opinion, what temperature do you want to cook it to? Light golden will occur between 315-320 and then golden color will happen from 330-340.

I would cook it to about 330, but thats from experience, as well as my personal preference.

Especially since salt will be added, if the caramel is a bit on the bitter side, and then salt is added, it will most probably be unpleasant.


I just wanted to let everyone know. Again, im sorry I didnt realize this sooner.

ill post my results a little later.

jess

Before I post my results, I just want to reiterate that EVERYONE is welcome to join!! Please tell your fellow CC'ers how much fun it will be and they're welcome!!

Ok, so here we go......

I made the recipe exactly as written, thats part of the rules.

I have no problem with the cake batter. It was very easy, not too many ingredients, nothing complicated and baked nicely. The recipe yielded 2 dozen cuppies. The crumb was nice, not too dense, actually nice and airy, moist too. Rose nicely but not a dome.

The caramel.....DO NOT COOK THE CARAMEL TO 360. Its too high of a temperature and it will be bitter. The caramel varies depening on where you look or what you read. In pastry school we were taught 310. Personally, I think its a matter of taste. I like 330.
I would also wait until the caramel cools quite a bit beofre pouring it into the cuppies. I poured it in while it was hot-ish/warm-ish and it just melted into the cupcake, making it kind of mushy. Since I ate the pieces of the cuppies while I was cutting holes in them ( the cone method) <hanging my head in shame> I couldnt 'patch them (

The frosting.....the taste was fantastic but i wasnt fond of the texture. It was just too loose. It didnt pipe properly even though I made sure it was cool. my personal opinion about this is next time ill definitely add more powdered sugar.

I saved some of the caramel and drizzled it on the cuppy. Then I sprinkled some pink sea salt on top. Presentation is beautiful like that.

I blogged about this recipe, so please feel free to stop by and look, there are lots and lots of pics!

I wanted to add one more thing.....

I think, again my personal opinion, theres too much salt in the middle salted caramel. Its a little too salty for me and takes away from the sweet/salty theme.

I think if the middle was less salty but there was salt sprinkled on top of the caramel drizzled on top, it will work much better.

IMHO