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To Be Or Not To Be...DENSE...

post #1 of 6
Thread Starter 
Are your cupcakes dense? In other words, are they heavy, or do they tend to fall apart after cooling? I personally like dense, or heavy, cupcakes, but I have several of my guinea pigs tell me that my cc's are dense. Is this a bad thing if they are moist and full of flavor? Your opinions are most welcome.

Thanks
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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post #2 of 6
It's just my personal preference but I like my cakes dense and my cupcakes fluffy and springy.
post #3 of 6
I like my cupcakes fluffy. Dense remind me of muffins.
post #4 of 6
Overmixing the batter can cause the cupcakes to become dense, especially when you're using a paddle attachment. It beats out/deflates the air bubbles and you overdevelop the gluten in the flour.

However, some cupcake recipes are meant to be dense (ex. carrot). A dense cupcake isn't necessarily BAD if that's what you're going for. I personally believe moistness and flavor is way more important. I'd eat a delicious, dense cupcake any day over a fluffy, but dry one.
post #5 of 6
Moistness and flavor is independent of density no? When you say dense, I picture pound cake or a bunt cake which I normally don't make as a cupcake. I use a yellow cake recipe for most of my cupcakes and I have no problem with moistness or flavor without having the density.
post #6 of 6
Mine are all different. I do find my dense ones are the ones I usually term as southern. Carrot, pumpkin, red velvet, hummingbird, banana. But these are also dense cakes. That strawberrry cake I have been giving out with changes on another thread is dense because of the moisture. But none of these are as dense as pound cake, just heavier.

Lighter are chocolate, vanilla, Key lime, lemon, coconut.

Maybe you like heavier cupcakes. I do. If I had to give ratios, I think my sales are 50/50. I think it depends on flavor and not too light or too dense.

I cannot convert my beaten egg white cakes into cupcakes. They are too light.
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