I made the Lemon Poppy Seed-Sour Cream cake from RHC as cupcakes. I made 1/2 recipe of this cake. Following Hector’s great idea of weighing the batter, I weigh 58 grams for each cupcakes and ended up with 9 cupcakes that are quite uniform. This is also good for me because I tend to overfill. So by weighing them I keep myself in line!
I could not report the taste of this cake since I have not tasted it yet. I will have it this afternoon and I will report on the flavor .
On a separate note, I did a count yesterday of the number of cakes I have baked from RHC. I have made 21 cakes since October last year!
Good idea! Perhaps I’ll get some of them going - thanks for letting us know how many you got out of the 1/2 recipe. Did you have any trouble getting them out of the form?
Thanks H and Silke!
Silke, I lined the silicone pan with the regular cupcake liner. After taking the cake out of the oven, it did start to shrink a little, so there’s a little space all around between the liner and the cupcake pan. I let the cupcake (in the pan) sit on the cooling rack for 10 minutes. Then simply push the bottom of the pan up with one hand and take the cupcake out with the other hand. It was much easier to take them out of the pan than the Sybil’s Pecan cupcake that I made last week. But I think it’s because I overfill the pecan cupcakes, they baked up really high and it was harder to get them out.
Oh, right, duh, nothing that a bit of paper between the dough and the baking pan can’t fix. I never use / have liners (no, I have no strong convictions, I just plain never think about them, and just bake muffins straight in the pan). But since my lemon poppy seed cake completely disintegrated when I tried to get it out of the pan perhaps I need to get some.
. Silke I’m the opposite. I’m afraid of the mess and the cleaning that I have to do if I baked them without liners. Silicone cupcake pan is so easy to use but cleaning it isn’t.
Jenn,
Your cupcakes look yummy. Can’t wait to hear how they taste. 21 ~ RHC cakes since October might be a record. How many different recipes, how many repeats? Which recipe is your favorite to eat, which one is your favorite to make? Might be the same!
Great looking cupcake!
Thanks Darm!
I do not count repeats - I feel it’s not a legitimate count. The only 2 I have remake are Apple Upside-Down Cake and Almond Shamah Chiffon (both I’ve made twice). It is getting hard to choose favorites as I made more and more, they are all so good.
Favorite to eat and to make:
Chocolate Apricot Roll w/ Lacquer Glaze, Sybil’s Pecan Torte (as cupcakes), Almond Shamah Chiffon
Favorite to eat (not to make):
Apple Upside-Down Cake
the lemon poppy seed cake can get sticky on the muffin pans because of the lemon syrup that is brushed on the cake while still hot in the pan. you also need to unmold within 10 minutes, so you can brush the bottoms with lemon syrup, too. 20 minutes is the recommended cooling time for butter cakes before unmolding, so the cake can become firm enough for unmolding. 10 minutes is rather borderline fragile.
this is also a very tender cake as most of Rose’s cakes are. and moreover, been a fluted tube pan recipe baked on cupcake size, it will be even more tender (less surface area), but i really love this tender texture which also means the cake will still be delicious after several days.
i would suggest using a non-stick muffin pan sprayed with baking spray with flour if you prefer not to use the cupcake liners. moreover, it can be a good idea after applying the baking spray with flour, to dust additional flour.
do check out my list of rhc’s done, i am having more fun than anything else
Those look so perfect, Jenn. Is that poppy seed in the first photo or are those poked holes for brushing syrup. Funny, I know I not done 21 cakes from RHC but I was just thinking yesterday about how many I have done. Guess I will pull out RHC and count.
the lemon poppy seed cake can get sticky on the muffin pans because of the lemon syrup that is brushed on the cake while still hot in the pan. you also need to unmold within 10 minutes, so you can brush the bottoms with lemon syrup, too. 20 minutes is the recommended cooling time for butter cakes before unmolding, so the cake can become firm enough for unmolding. 10 minutes is rather borderline fragile.
this is also a very tender cake as most of Rose’s cakes are. and moreover, been a fluted tube pan recipe baked on cupcake size, it will be even more tender (less surface area), but i really love this tender texture which also means the cake will still be delicious after several days.
i would suggest using a non-stick muffin pan sprayed with baking spray with flour if you prefer not to use the cupcake liners. moreover, it can be a good idea after applying the baking spray with flour, to dust additional flour.
do check out my list of rhc’s done, i am having more fun than anything else
Jenn, you made me curious how many I’ve made as I haven’t been keeping track, so I just made my list. I was actually surprised how many I had made—didn’t think it was this much, and now I feel like a pig I think my favorite so far is the banana refrigerator cake. I love how Rose’s books inspire you to make everything!
Apple Upside-Down Cake
Heavenly Coconut Seduction Cake
Whipped Cream Cake
Golden Lemon Almond Cake
Chocolate Streusel Coffee Cake
Sicilian Pistachio Cake
Sticky Toffee Pudding
English Gingerbread Cake
Fruitcake Wreath
Rose Red Velvet Cake
Chocolate Tomato Cake with Mystery Ganache
Chocolate Covered Strawberry Cake
Black Chocolate Party Cake
Classic Carrot Cake
Banana Refrigerator Cake
German Chocolate Cake
Angel Food Cake
Chocolate Tweed Angel Food Cake
Heavenly Vanilla Bean Angel Food Cake
White Gold Passion Génoise
True Orange Génoise
Moist Chocolate Raspberry Génoise
Red Fruit Shortcake
Torta de las Tres Leches
Cranberry Crown Cheesecake
Pumpkin Cheesecake
Tiramisù
Designer Chocolate Baby Grands
Peanut Butter Ingots
Financier-Style Vanilla Bean Pound Cakes
Molten Chocolate Soufflé and Lava Cakes
Barcelona Brownie Bars
.
