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A difference in making cupcakes vs cakes?

post #1 of 10
4/1/12 at 2:52pm
Thread Starter 
I've noticed on several recipes that it's specifically noted that they don't work for cupcakes.... I'm wondering why?

I have a taste for cupcakes right now (need sugar...icon_surprised.gif ) and I'm wondering if I need to look for a cupcake recipe or if I can just go ahead with one of my regular cake recipes?
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post #2 of 10
4/1/12 at 3:09pm
I have a couple of special cupcake recipes that I have but for the most part I use the same recipes as I do for cakes.
Have a smashing day!!
www.smashingcakedesigns.com
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Have a smashing day!!
www.smashingcakedesigns.com
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post #3 of 10
4/1/12 at 3:16pm
Thread Starter 
Thanks Thumbs. I will just try that then! I took a quick look at your site - love your cakes! Especially the legos! thumbs_up.gif
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post #4 of 10
4/1/12 at 5:41pm
All of my recipes work equally well for cakes and cupcakes. The only change I make is the oven time. The smaller cupcakes can dry out quickly if even slightly over-baked.
website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #5 of 10
4/1/12 at 8:16pm
I have read somewhere on CC that cupcake recipes have more flour than sugar and that cake recipes have more sugar than flour...and I have found that it is true for most recipes.

Cake recipes may not give you the dome you are looking for in a cupcake.
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post #6 of 10
4/1/12 at 8:49pm
I'm with MimiFix, I've used my cake recipes for my cupcakes with no problem, and all I do is to adjust the baking time.
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post #7 of 10
4/1/12 at 8:54pm
MCK, people say that, but those people are wrong icon_biggrin.gif Seriously, it's completely incorrect. Most of the cake we make here is hi-ratio - meaning the weight of the sugar is equal to or greater then the weight of the flour. Mess with that ratio and your cake will fail.

The difference in finely tuned recipes is leavening. My base recipe is the same but I adjust the leavening based on weather I'm making cupcakes, an 8" cake or a 16" cake. It has to do with how much gas is required to expand in the batter to set the structure while working with the surface tension of your batter being tight or loose based on the size of the pan you are using.

Most published recipes have leavening for a typical 8 or 9" cake. But a lot of those recipes won't work if you try and make them into cupcakes - they have to much baking powder or soda so they deflate, pull from the papers, or stay pancake flat.
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post #8 of 10
4/1/12 at 9:58pm
Thread Starter 
Ok, I've tried a search for cupcake recipes here and there are tons. I wish I could get it to sort them according to rating -- can anyone direct me to any recipes here that are good for cupcakes?
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post #9 of 10
4/1/12 at 10:27pm
For ratings, go to Food Network, BHG, and Southern Living (my favorite). I haven't had a bad result with these sites. For Food Network, you need to pick a chef that matches your style. Paula Deen has very sweet, easy recipes. Sandra Lee is box mix. Rachael Ray is easy. My favorites are Bobby Flay, Emeril, Tyler Florence, Alton Brown, Giada, and Ina Garten. These recipes seem to be more upscale and refined... and less sweet.

allrecipes.com is another with helpful reviews.
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post #10 of 10
4/1/12 at 10:47pm
Thread Starter 
Thanks for those suggestions! I'll go check them out.
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