I decided to bake cupcakes for my daughter's birthday next month. I bake regularly but have never made cupcakes. I actually never saw a cupcake until I moved to the US from France more than 10 years ago. At the time, muffins had just started becoming popular in Paris. I don't even think there is a French word for cupcakes even today (they just say 'cupcake' which a French accent...).
Anyway, I am very picky with cupcakes but like the ones they make at Sprinkles
, so I am using them as my model. Additionally, they have the advantage of having a semi-hard frosting, which it should make transportation much less stressful. I plan on baking approximately 4 dozen cupcakes and they will have to be transported by car.
I am thinking of baking two different flavors. Dark chocolate is a must because we are chocolate addicts in our household. However for my first attempt I decided to try the Sprinkles strawberry cupcake recipe that I found online because I had all the ingredients on hand. I made the recipe with no modifications with a Kitchenaid stand mixer. I made a half batch (yield of 6 cupcakes instead of a dozen) and used fresh strawberries since we can find excellent ones in San Diego.Sprinkles strawberry cupcake recipe
(which also shows what the cupcake looks like)Sprinkles strawberry frosting
Here is the batter. I love the pretty pink color, and the fact that the recipe does not use food coloring.
The frosting, which I blended a little further after I took the picture.
I forgot to take a picture of the cupcakes after they came out of the oven, but here is the finished product.
They came out pretty well for a first try, but I need your advice to fine-tune the recipe. The cupcakes tasted great, so I don't want to depart too much from the recipe, but maybe tweak my technique to improve the results.
First, the cake itself. It did not rise much beyond the paper liner unlike the cupcakes shown in the video and there was no overhang. And as a result, it was too dense.
A few things could have caused this... The batter may have been overbeaten, my baking powder may be too old (I forgot to check the date), or maybe the oven temperature was not quite right. The yield was exactly 6 cupcakes so the amount of batter for each one should not be the issue. Could the fact that I only made a small batch have been a factor? I wonder what will happen when I scale up the recipe. The recipe is by volume unfortunately, which could be another source of error.
The buttercream frosting was delicious, however it was not as smooth and spreadable as what is shown in the video. The instructions say not to overwhip to avoid incorporating too much air so I stopped mixing as soon as everything was incorporated. The frosting had a somewhat dense texture, but maybe I should have transferred it to the refrigerator for a short time before using it?
Next, I will be testing a chocolate cupcake recipe. I am going to use this Sprinkles dark chocolate frosting recipe
but don't have a cupcake recipe. I will be needing dark chocolate sprinkle flakes, which unlike regular sprinkles are flat and square (see the picture of the dark chocolate Sprinkles cupcake here
). I am hoping I won't have to order them online.
Edited by FrogPrincesse, 11 May 2012 - 12:14 PM.