My first cupcake was a muffcake--a crossbreed of muffin and cupcake. It looks like a cupcake--thanks to the cream cheese frosting , but tastes like a muffin. It's edible, but was dry, leaving a grainy feeling in the mouth. The recipe was from an all-purpose flour's package.
I was not sure why it was dry, so I tried searching the net for the reason, and the solution. A lot mentioned adding vegetable oil will do the trick, meanwhile some say mayonnaise, or egg yolks, among others. I tried adding more oil, but it was still dry, and had turned crumbly to boot. I tried it again with cake flour, and with a gentle hand in mixing. Same results.
Fortunately, I stumbled on Sally's Baking Addiction's site. Got a great recipe there, called "Death by Chocolate". I followed the recipe, and *TADAN* it was good. The secret of a moist cake is buttermilk. I tried to make my own buttermilk for my first try, since I can't find it in the grocery. The cupcake was quite moist--not super chocolaty for a chocoholic like me, but was still crumbly.
After a few more trials with this recipe though... I found out that you can use yogurt instead of buttermilk, should not over mix the batter, and not bother the cupcakes once they are in the oven. Give them around 15 minutes of "alone time", and be on time in taking them out of the oven so not to over bake them.
The thing that still puzzles me is the time the cupcakes take in the oven. For my first try, they took only 15 minutes to bake. For my second, they took around 12 minutes. OxO However, now, they take 30 to 35 minutes in the oven at 175C degrees. And three or four cupcakes in total are either under baked or over baked.
Sad thing was... When it was time to bake for my friends, I had no time in my hands. I had to settle with boxed cake mix, which they figure out just after a bite. :'(
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