How can I turn cake mix into muffins & *not* cupcakes?
sooz
5 years ago
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Comments (14)
sooz
5 years agoRelated Discussions
How can I gussy up these ugly muffins?
Comments (13)I agree with everyone else. They look fine 'as is'. Personally, I don't care for icing on muffins. There are some 'flavors' that I do use either a Streusel topping Or sprinkle with some topping sugar before baking. But icing them seems to change them From 'muffins' into 'cupcakes'. And yours are different flavors. So 'for company' or not, I think the fact that each kind looks different Is an advantage. Rusty...See MoreThe latest wedding cake/cupcake tower
Comments (31)Woodie, I'm so happy to see you here again, I miss you! Sol, I'll help for Sam's wedding. My cake baking skills are nothing close to yours but I could mix batter or bring the mojitos or SOMETHING... Thank you, everyone. I was pleased with the way everything turned out and doubly pleased that the fondant bow made it there intact. The hearts inside the cupcakes. OK, I hate to admit that it was actually easy, I'd love to fib and tell you it was all difficult and technical. Bake a sheet cake layer of red velvet cake, cut hearts with a small cookie cutter, it has to be small enough to fit down inside the cupcake. Put a spoonful of batter into the cupcake paper or pan, set the heart into it and fill with batter, making sure the heart is covered with batter. Bake again, check for doneness slightly toward the edge. The only trick is that you have to mark the cupcake so you know which direction to cut or you just have a red glob visible from the side view, LOL. This would work with bunnies for Easter, trees or bells for Christmas, Shamrocks for St. Pat's, whatever strikes you and you have a cookie cutter for. It was actually more difficult to get the Snickers bars not to sink into the bottom of the cupcake, we had to eat a couple of batches before I figured out to freeze the candy before plopping it into the middle of the unbaked cupcake. It was a difficult job, but had to be done. (grin) I did have some dedicated volunteers that helped me with that one..... Annie...See MoreConverting cake to cupcakes
Comments (8)terri pacnw - Sorry I can't remember who shared this recipe on this board about 18-months ago, but the link to the original recipe is below, and it's become a favorite cake of ours. Here's my lower-fat, lower-glycemic version for ONE 9-inch cake: 1/2 c. white whole wheat flour 1/2 c. c. wholegrain spelt flour 1/2 t. baking powder 3/4 t. baking soda 1/2 t. salt 1 t. cinnamon 1/4 c. melted coconut oil 1/4 c. agave nectar 2 eggs 1 c. grated carrots 1/2 c. unsweetened crushed canned pineapple, drained 1/2 c. chopped walnuts (the more the merrier ;-) - plus more for garnish on the top) I bake mine in my Sharp Convection/Microwave Oven (15-17 minutes 325°F LOW/MIX BAKE), so adjust the time and temperature to a standard oven. I also make a sugar-free/low-glycemic cream cheese frosting with 3-4 oz. cream cheese, agave nectar to sweeten (2-3 T. - I've never measured - this is a "dump recipe" ;-), approx. 1 T. milk/cream/half-and-half (whatever you have on hand) - more if frosting is too thick, plus enough dried milk powder to create a thick cream cheese frosting. I use Morning Moo's or 1st Best Whey Milk powder - which are whey-based milk substitutes and a little sweeter to taste than regular non-fat dry milk. If using regular non-fat dry milk powder, you may want to run it through the blender to make the powder smaller for better mixing. -Grainlady Here is a link that might be useful: The Fantabulous Whole Wheat Carrot Cake...See MoreCan't make a moist cake with mix these days
Comments (18)Scratch baking isn't inconsistent when done by the same baker with the same ingredients, tools and oven. When someone who really doesn't know how to bake well has inconsistent results it's usually because the ingredients weren't handled correctly or measured properly, and the baker doesn't know the oven well enough to know the correct settings for that particular oven. I don't get the mix "doctoring" part if it's more than throw in a few raspberries or a box of pudding mix. The basics, the flour, sugar and baking powder, are the easy part! At least once you've mastered measuring. ryseryse_2004, I read once that cake mixes require the addition of milk and eggs so that the person making it will feel like it's really baking rather than magic box factory stuff. I haven't made a mix since I was old enough to measure, however, so this is just a guess: There have been a lot of changes in how fats are handled for factory made foods. It'll be the fats that create the "chemical" taste that Annie mentioned, and which are most likely to vary. They're also the first things to get rancid and therefore are what most require stabilizers and preservatives, which also have gone through changes. That may very well be your difference. They'll also have an effect on texture, and potentially even dryness. Annie and Maddielee bring up a good point. Plain old frosted cake is kind of out of style. It could be they're engineering the cake mixes to be dryer than they used to be in order to stand up to the very wet fillings, soaks, ganaches, cremes and toppings that are so in....See Moresooz
5 years agosooz
5 years agolast modified: 5 years ago
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