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My cupcakes tasted like muffins???

post #1 of 7
Thread Starter 
OK...what did I do wrong??? I made these really awesome lemon cream cupcakes that had some lemon zest and lemon juice and there was also sour cream in the recipe. They were perfect and everyone loved them!! The week after, I thought I would try to make this recipe as a strawberry cupcake. I deleted the zest and juice and instead added about 1/2 cup or 3/4 cup of fresh strawberries that I blended in a blender. Was it the strawberries that maybe did it? Or did I over mix or under mix??? I am new to making cupcakes from scratch so I don't know what I did wrong!! icon_sad.gif
post #2 of 7
Could have been a slight over mixing. If you over mix, the batter chemically starts to break down, which can cause it bake up up more dry and dense. Could also disrupt flavors. A long time ago, before i knew any better I over mixed a cake, came out very dense, REALLY dry.... and tasted like cardboard! Talk about learning the hard way lol!
Erica C.

www.sweetflamingo.com
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Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #3 of 7
Thread Starter 
They were actually pretty moist. I don't know...I am going to make the lemon ones again and see what happens. Its all about experimenting I guess!
post #4 of 7
hmm, well, moist is good! ...You mentioned omitting the juice from the orginal lemon recipe.... in the berry version .... did you add some sort of equivalent for that missing juice? not sure how substantial it was... but maybe that did it? Just a thought.
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #5 of 7
I agree that it may have been overmixing and also may have had to do with the amount of moisture. It would help if you let us know how much juice you used in the lemon version. Also I assume when you say they "tasted like muffins" you mean they were denser and chewier, but it might help us give you advice if you described what you meant a bit more. Hope that helps icon_smile.gif.
post #6 of 7
That happened to me one time and in that case I had added twice the amount of eggs (quite by accident!) and it gave it a weird muffin-like crumb.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #7 of 7
If you substituted a thicker strawberry puree for the juice, the batter may have been too dense. When you make the lemon cupcakes again, pay attention to the batter density. Then when you make the strawberry batter you'll know what to look for.

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