Time Sensitive:  Need help adapting a recipe to standard cupcakes/muffin size, please :0)
Posted: 08 April 2014 05:46 PM   [ Ignore ]
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Hello Everyone.

I’m new here and am a home baker.

There is a traditional recipe that I have been working on and troubleshooting for weeks now and this is very close to a sour cream pound cake; however, it has parmesan cheese added to the batter.  I have made this recipe successfully, many times in a regular, rectangular pan; however, I need to adapt this recipe to a standard cupcake/muffin size pan.  Problem is that after too many attempts and troubleshooting, these “cupcakes” sink upon removal from the oven and seem undercooked in the center.  The bottom and top seem fine; but, the center is not “spongey.”  I will provide the recipe for your review, please let me know how I can avoid this without compromising the traditional flavor of these cakes.  Thank you in advance for your help!

Recipe is as follows:

1 Cup of Bleached All Purpose Flour (Sifted AFTER it’s measured; but, not packed when measured)
1 TSP of Baking Powder (Recently bought and sifted along with the APF)
1 Stick of Butter (room temperature)
1 Cup of Sugar
3 Large Eggs (room temperature)
1 Cup of Grated Parmesan Cheese
1 Cup of Sour Cream
1 TBSP of milk

Tried 325 F for 1 hr and five mins (too brown, sank and seemed undercook in center)
Tried 325 F for 1 hr. (sank and seemed undercooked in center)
Tried 350 for 20 mins and 325 for 40 (with a foil tent)-Bottom was burned and top still too brown and sank
Tried 375 for about 15 mins and 350 for 20-30

I do this in the creaming method (stand mixer) then, I gently fold in sour cream, flour, milk, rest of flour then finally fold parmesan.  Don’t know what else to try, please help!!

Thanks again smile

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Posted: 08 April 2014 07:41 PM   [ Ignore ]   [ # 1 ]
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Thanks so much for taking the time to reply, CharlesT!

I did not think of that!  I’m definitely willing to experiment with baking soda.  How much baking powder/soda would you suggest to start the troubleshooting? This original recipe calls for 1 TSP of baking powder.  Also, I read somewhere on this site that Rose suggests using 1/2 cup of sugar per cup of flour because sugar promotes browning.  Therefore, if I read that piece of advice correctly, I was actually considering bringing the sugar down to 1/2 a cup from 1 cup.  Would you suggest I do that before experimenting with baking soda/powder measurements?  Or should I just keep the amount of sugar to “balance out” the browning with the baking powder/soda changes?

Hope this makes sense!

Thanks again smile

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Posted: 08 April 2014 11:25 PM   [ Ignore ]   [ # 2 ]
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Wow!  I’m sooo appreciative of you both for taking the time to provide all of this great information!

Yes, the cake is definitely more like a pound cake in texture and density.  It’s actually what is known in El Salvador as “Quesadilla.”  Not to be confused with the Mexican dish with tortillas and cheese; it’s a traditional “pound cake” type of cake that is usually accompanied with coffee.smile. I will begin by adjusting the leavening and concentrate on that and will cross my fingers!

I never imagined how complex baking from scratch really is!

I will bake a small test batch and see how it goes.  Again, thank you!  You guys really helped get the wheels turning again. smile

 

 

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