Cupcakes
Posted: 04 March 2009 01:33 PM   [ Ignore ]
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So I dont have a copy of TCB on me and was sitting here thinking about what I want to bake this weekend. I am thinking I want to make some of the chocolate ganache that I saw on that beautiful cake made by Patrincia.  Here’s my question. Without having TCB here (sorry if I sound stupid), is this the kind of stuff that you can say, pipe onto cupcakes?
I also was thinking about which recipe I can make out of TCB that I can put in a muffin pan. Does anyone have any suggestions that will go well with the ganache?? ANd to put them in muffin pan, do I need to change the recipe at all (since most of them are for cake pans)?

Lastly, anyone have any good ideas as far as decorating cupcakes? I hate ugly cupcakes lol.

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Posted: 04 March 2009 02:06 PM   [ Ignore ]   [ # 1 ]
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Ganache on cupcakes works wonderfully!  I don’t make cupcakes very often, so can’t recall which recipes I’ve used to make them.  For piping, I like a large star tip.  Size 1M.

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Posted: 04 March 2009 02:13 PM   [ Ignore ]   [ # 2 ]
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Hello again, ski!  I think you mean Patrincia’s beautiful chocolate wedding cake, is that right?  So lovely.

I don’t change baking powder amounts for cupcakes, because I like them to have rounded tops, not flat.

I recommend the All-American chocolate butter cake to pair with ganache.  I feel like the chocolate fudge cake is balanced by a sweeter frosting than ganache, and the Domingo seems too mellow to pair with intense ganache.  Or if you like yellow cake with chocolate, then go for the downy yellow or possibly the golden butter cream cake, though I haven’t tried that one.  White cake is too delicate, and for me, sour cream cake or buttermilk cake seems too acidic for ganache.

You can frost in two ways: when the ganache is still liquid but starting to get a little thicker, dip the cupcakes into it and swirl, you’ll get a thinner layer and a smooth finish.  If they don’t have a rounded shape, spoon some of the ganache on top and let it settle into a smooth puddle.

The second way is to wait until it is of spreadable consistency, then pipe it on in swirls using a large star-type tip. 

Good Luck!

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Posted: 04 March 2009 02:26 PM   [ Ignore ]   [ # 3 ]
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I feel like using the 1M tip puts a LOT of frosting on the cupcake, ....last time i did I didn’t think it looked good too, and my cupcakes had a rounded top. I was thinking about trying something new, but i just dont have any ideas.

I definately like chocolate and chocolate, so i will try the all american chocolate butter cake. Is it moist? (I know i ask that question a lot lol) and how do I know how long to bake them?

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Posted: 04 March 2009 02:31 PM   [ Ignore ]   [ # 4 ]
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I think the chocolate fudge cake is more moist than the all american cake…. more chocolaty too.  Cupcakes usually take about 20-25 minutes.  Test them the same way you would test a cake.  Toothpick in the center should come out clean (maybe a crumb or two attached).  If you press the top center gently with your finger, the cake should pop back up.  If they start to pull away from the sides of the pan, remove them from the oven immediately.

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Posted: 04 March 2009 02:34 PM   [ Ignore ]   [ # 5 ]
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Bill has posted a few times about how he likes his cupcake to have a flat top.  I don’t remember if he wrote about it here or on the blog, but he had a few suggestions that would be helpful if you can find them.

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Posted: 04 March 2009 03:04 PM   [ Ignore ]   [ # 6 ]
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actually im thinking yellow now. which one is good and moist?

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Posted: 04 March 2009 03:37 PM   [ Ignore ]   [ # 7 ]
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ok i changed my mind. I want to make cupcakes like hostess cupcakes haha. so i need to make chocolate cupcake, a filling (any ideas?) and then a chocolate frosting that ends up shiny. Any ideas???

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Posted: 04 March 2009 05:55 PM   [ Ignore ]   [ # 8 ]
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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.”

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Posted: 04 March 2009 05:56 PM   [ Ignore ]   [ # 9 ]
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skiweaver9 - 04 March 2009 07:37 PM

and then a chocolate frosting that ends up shiny. Any ideas???

Why not try one of the chocolate glaze recipes if you want a shiny one…

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Posted: 04 March 2009 06:57 PM   [ Ignore ]   [ # 10 ]
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skiweaver9 - 04 March 2009 07:37 PM

ok i changed my mind. I want to make cupcakes like hostess cupcakes haha. so i need to make chocolate cupcake, a filling (any ideas?) and then a chocolate frosting that ends up shiny. Any ideas???

I have a great filling idea… this is sooooooo yummy.  Doesn’t hold up well as a frosting, but works great as a filling.

  8 ounces cream cheese, softened
  1 cup granulated sugar
  1/8 teaspoon salt
  1 teaspoon pure vanilla extract
  1 1/2 cups heavy cream

In a small bowl beat whipping cream until stiff peaks form; set aside.  In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

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Posted: 04 March 2009 06:58 PM   [ Ignore ]   [ # 11 ]
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Thanks for posting Bill’s info Rozanne!

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Posted: 04 March 2009 07:28 PM   [ Ignore ]   [ # 12 ]
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so much to think about. Now i don’t know what to do!! That filling sounds really good, do you think that will also be able to act as the ‘squiggles’ on top??

I could try a glaze, i am going to have to pull out my cake bible and do some research I guess (I only have 2 days haha)

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Posted: 04 March 2009 07:32 PM   [ Ignore ]   [ # 13 ]
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Yep, it will work or squiggles…. just doesn’t work well on the side of a cake, unless you’re going for the swirly knife look.  It won’t dry like the hostess squiggles (at least that’s what I remember from my childhood), but royal icing would dry.

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Posted: 04 March 2009 08:39 PM   [ Ignore ]   [ # 14 ]
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I dont really care if it dries like they do on hostess, i just kinda want them to look like hostess….and i probably will even change the squiggles anyways, but i like the whole white on brown look.  I am unsure how glaze looks when its dried…does it look like buttercream? or does it harden up and ‘flake’ off??

Oh, come to think of it, how does hostess make frosting that peels right off?? (not that i want to make it but I am curious).

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