Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cupcakes anyone?


tafkap4d
 Share

Recommended Posts

Let's face it...it is easier for me to have cupcakes instead of an entire cake on my house. The kid is off at college and I tire easily of the same things so...cupcakes it is.

For Valentine's day I ordered a dozen assorted cupcakes from an up and coming young lady here in Atlanta, who I touted (to myself) to be Atlanta's answer to Magnolia Bakery in NYC (I LOVE THEIR CUPCAKES). I was sorely disappointed. I gave eight of the remainng cupcakes to our daughter - who is a college student and 19 - they will eat anything. She and her friend described the cupcakes as...awkward.

I later went to Williams-Sonoma and picked up Sprinkles (Magnolia's "rival" on the west coat) mix for cupcakes and made them. Not bad - good consistency but a bit to sweet for my tastes (and with the overabundance of frosting...I used it on semi homemade cinnamon rolls on Sunday morning).

This has thrust me into a quest for a nice, cakelike, not too sweet all purpose cupcake - one I can add lemon too or chocolate, etc. I normally use Magnolia Bakery's cupcake recipe but the quantity is massive, it isn't "my recipe" and I would like to try something different.

Any takers?

Whoever said that man cannot live by bread alone...simply did not know me.
Link to comment
Share on other sites

This has thrust me into a quest for a nice, cakelike, not too sweet all purpose cupcake - one I can add lemon too or chocolate, etc.  I normally use Magnolia Bakery's cupcake recipe but the quantity is massive, it isn't "my recipe" and I would like to try something different.

Any takers?

There is a lovely, lively discussion focused upon the cupcake here at eGullet:

everything cupcakey ... :wink:

Did you say Atlanta?? :rolleyes:

Edited by Gifted Gourmet (log)

Melissa Goodman aka "Gifted Gourmet"

Link to comment
Share on other sites

Marvelous! I did a search for cupcakes on this board and even went into the recipe section!

Thank you!

Yes ma'am - Atlanta (Sandy Springs/Roswell). :)

Whoever said that man cannot live by bread alone...simply did not know me.
Link to comment
Share on other sites

 Share

  • Similar Content

    • By cteavin
      I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. 
       
      Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. 
       
       
      Ingredients
      300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor)   1. Mince the zucchini in the food processor with the salt.
      2. Add the sugar or sugar substitute and process until the sugar is dissolved.
      3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
      4. To the food processor add the cocoa mixture and two egg yolks and blend together.
      5. Add the whey protein or milk powder to the mixture and blend together.
      6. Add the oatmeal and blend.
      7. Add the flour and pulse to incorporate (in other words, try not to over mix).
      8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...