Gia posted this on another thread:
“I just made a half batch of All Occasion Downy Yellow Butter Cake for cupcakes. I used 1.5 tsp of baking powder and found it to be perfect - the cupcakes tasted great, and had a wonderful texture and a nice top. I also weighed my filled cupcake liners before I baked and found that for standard sized cupcakes, 26 g of batter rose exactly to the top. About 34-36 g of batter made a nice lip - not so big that it broke when I removed them, which had been my frustration in the past. Hope this is helpful to others making cupcakes. I?m off to have another ?taste-test?!”
And Bill posted this:
“There are a lot of postings lately regarding cupcakes?and there is a lot of differences of opinion. I find that the all american chocolate butter cake cup cakes shrink a lot when they cool?shrinking out of the papers?.not everyone has had this problem. I find that the chocolate fudge cake (almost the same, but with brown sugar) seems to work better?.but I had even better luck when I changed the method of mixing the batter. There are several postings about this throughout the forum today and yesterday.
As far as icing?I often use a chocolate buttercream icing that is not one of rose?s recipies. It is darker than the usual chocolate buttercream, and more chocolatey, but not as intense as ganache. It holds up really well and doesn?t lookse it?s shape. If you search the Blog for Buttercream and my name Bill I think you will find the recipe?if not I can e-mail it to you, just send me a private message. (I don?t get to the computer every day, so I hope you?re not in a rush.
It seems that cupcakes to better with slightly larger amounts of baking powder, than with layer cakes (the smaller the cake, the more baking powder you need).
I have found, that for yellow cup cakes, the sourcream cake works better. They are delicious as well. I also find that the recipies yield more cupcakes than the book says. If you are using a standard cup cake pan, and paper liners, I find that 40 to 43 grams of batter (I weigh everything), yields a cupcake that bakes right to the top of the paper, and I get 36 cupcakes from one full recipe of the chocolate fudge cake (would get about 24 from the sour cream cake (if I remember correctly). You can use almost any butter cake for cup cakes for sure (and perhaps some of the others as well). There are many people on the blog and forum who know more about cup cakes than I do, but I hope this helps.”