Hi Everyone,

I made superbowl cupcakes using RHC’s yellow and chocolate butter cupcake recipes and mousseline frosting. The yellow cake had white chocolate mousseline w/ a touch of baileys vanilla creme.  And the chocolate had caramel chocolate mousseline (the caramel recipe was courtesy of Jessjose—thank you—it was so yummy! The salt reallys adds a wonderful dimension of flavor.)

The piping was really tough. It takes a lot of practice to get a smooth hand and I’m not quite there yet. But the cupcakes were a super hit. Everyone said they melted in their mouth. The only issue I had was the chocolate cupcakes all pulled away from the wrapper when they had rested for 10 minutes. I weighed 50 grams of batter into each cup and did not cook overcook them as they were super moist when eaten. Any one else have this happen and how can I fix the problem.

Thanks.

Susan

Those are awesome!  I tried piping fleur de lis recently, and just couldn’t get it.  After several sheet pans of practice bc, I was left with just one or maybe two good shapes.  So I appreciate how talented you are and how much time those must have taken.

Julie - 08 February 2010 01:47 PM

Those are awesome!  I tried piping fleur de lis recently, and just couldn’t get it.  After several sheet pans of practice bc, I was left with just one or maybe two good shapes.  So I appreciate how talented you are and how much time those must have taken.

Oh my, Julie, I can’t tell you how difficult the fleur de lis was to pipe. One of my degrees is in painting & sculpture and even with that background and experience, piping a fleur de lis is far more difficult than painting one. Both require a floating hand (ie no support). Who knows!

Thanks for the complement.

Can anyone help with the issue of chocolate cupcakes separating from the cupcake wrapper. I use paper wrappers. Are foils ones better?

belasuna, I haven’t made the RHC cupcakes.  I do get more shrinking away from the wrappers with Cake Bible Domingo cupcakes than with Cake Bible Choc Fudge cupcakes, not sure why, maybe fat content?

I do try to fill them full enough that they rise up over the edge of the wrapper and “grab on”.  I also think that very slight underbaking might help reduce shrinking- maybe, not sure, but the cupcakes in the center of my pan tend to do this less than at the corners.

Julie - 08 February 2010 02:51 PM

belasuna, I haven’t made the RHC cupcakes.  I do get more shrinking away from the wrappers with Cake Bible Domingo cupcakes than with Cake Bible Choc Fudge cupcakes, not sure why, maybe fat content?

I do try to fill them full enough that they rise up over the edge of the wrapper and “grab on”.  I also think that very slight underbaking might help reduce shrinking- maybe, not sure, but the cupcakes in the center of my pan tend to do this less than at the corners.

Thanks Julie. I think you are on to something about the underbaking. THe cupcakes at the center did not pull away at all.

These look awesome!!!  Spectacular.  I don’t know how anyone had the nerve to eat them.  : )

LOLOLOL here we go again with the cupcakes shrinking out of their wrappers.  I think this problem nearly caused a complete mental collapse for me.  There are millions of postings on this (Many of them from me…yes…I like to hear myself rant and rave).  There are many many different theories as to why this happens.  I’m going to send you a private message on this…hope it is helpful.

Belasuna:

I tried to send a private message to you…it was quite long….and my computer did something funny…so I don’t know if you got it.  Let me know if you got the message, if you didn’t, I’ll type it out again.

Sorry about that.

Bill

Bill - 09 February 2010 08:24 AM

Belasuna:

I tried to send a private message to you…it was quite long….and my computer did something funny…so I don’t know if you got it.  Let me know if you got the message, if you didn’t, I’ll type it out again.

Sorry about that.

Bill

I got the message and it was most helpful.  Thanks, Bill.

I forgot to mention that this problem only happened with the Chocolate cupcakes. The funny thing is that the yellow ones did not pull away at all, and I even baked those longer than the chocolate ones—Yellow baked in 25 minutes, chocolate baked 20 minutes exactly.

MrsM, thanks for the complement. Believe me, my family and friends have no problem eating any cake once they find out I made it. This, of course has nothing to do with me, but that I always use Rose’s recipes.