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I keep ruining oil-based cupcakes...why?!?

these are both great points...i generally do "overfill" because it gives a nice domed effect with butter cake.

And Lucy, this is probably really stupid, but i NEVER thought of that. I used canola oil in the last recipe that called for vegetable oil. Does it really make that much of a difference? Thanks!

Feb 14, 2011
heraldmd in Home Cooking

I keep ruining oil-based cupcakes...why?!?

I need some baking advice...

I'm a big cupcake baker and have become quite good. I'm even doing a couple friends weddings this year, however, while I've mastered the construction of the "butter cake", I've yet to have a good experience baking an oil-based cupcake.

Many chocolate and red velvet cupcakes recipes I've tried require oil, and yet every time I make them, they come out having slightly overflowed onto the cupcake pan, making a very hard, crispy cookie that i literally have to pry off and a slightly undercooked middle.

Basically, they're inedible.

I do typically use AP flour; I have an oven thermometer separate from the oven so I know it's at the right temperature. What could I be doing wrong? This is really confusing and I'd like to be able to make them, as I understand they can yield a moister cake.

Feb 14, 2011
heraldmd in Home Cooking