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Help! Cupcake recipe WONDERFUL but DENSE as a cake...

post #1 of 9
3/14/12 at 4:42pm
Thread Starter 
I have a GREAT white cupcake recipe. It produces light, fluffy cupcakes. I made the same recipe as a cake and it was VERY dense.

I was wondering if there is any way to make it produce the same texture as a cake or if I should look for another recipe.

Thanks!
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #2 of 9
3/15/12 at 1:13pm
Thread Starter 
Anyone?
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #3 of 9
3/15/12 at 1:22pm
post the recipe
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post #4 of 9
3/15/12 at 4:26pm
Thread Starter 
Cake Flour: 3/4 cup
Whole Milk: 1/3 cup
Egg whites: 2
Almond Extract: 1/3 tsp
Vanilla Extract: 2/3
Sugar: 0.58 cups (116 g)
Baking Powder: 1-1/3 tsp
Salt: 1/3 tsp
Butter: 1/2 stick

This is reverse creaming method. Dry into bowl, Add butter, make little moist crumbs, add all but 1/2 cup of milk/egg white mixture, mix 1 min then add rest and mix.

This makes 6 cupcakes. I have doubled to make 12 and both times turned out wonderful.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #5 of 9
3/21/12 at 7:37pm
Thread Starter 
Can anyone help me? icon_rolleyes.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #6 of 9
3/22/12 at 8:01am
I don't know much about scratch recipes, but I would suggest adding more liquid or using less flour to get a lighter texture. I would play around with it more before I gave up on it. Finding a good scratch white cake recipe is hard IMO. GL!
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post #7 of 9
3/22/12 at 8:28am
This is the same problem I have. I posted a similar question in the past. I just ended up trying new recipes. Each pan gives different results. My 9 inch cake is fluffier and lighter than my 6 inch cake with the same batter. I think it has something to do with the baking time. My 6 inch takes forever to bake. I'm not good with the chemistry of baking but can you add more baking powder or baking soda to make it lighter when baking other than cupcakes? I haven't figured this out either.
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post #8 of 9
3/22/12 at 8:46am
Try bumping the flour up to 1 cup(sifted) and the baking powder to 1 1/2 teaspoons. See if it helps. Also, try a new can of baking powder, just in case.
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post #9 of 9
3/29/12 at 12:51am
Thread Starter 
I feel silly. I figured it out. I forgot to let the milk and egg whites come to room temp.... fixed the problem.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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