Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Sharona on October 03, 2010, 09:30:23 am
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Never Fail Cupcakes
170g caster sugar
170g margarine
200g self raising flour
3 eggs
1 tbs milk
1. Put all ingredients in TMX jug and mix. I mixed these on 4 for 40 seconds and then on 8 for 20 seconds. The mixture just needs to be a creamy, pouring consistency. I am not a great cook so I am sure the more experienced people here can tweak this part of the recipe for me ;)
2. Put about a tablespoon full into cup cake tins, lightly greased or use cup cake papers.
Makes about 24 (unless your kids eat a few spoonfuls of the mixture before it makes it to the tin!!)
Bake at 220 for 10-15 mins.
Ice, if desired.
You can make this into a cake too. Makes the lightest, fluffiest sponge cake you will ever eat.
These make excellent additions to the lunch box and are great for parties, especially if you are creative when icing them. you can also make butterfly cakes, just cut the top off the cup cake, cut the piiece in half, put some butter icing on the cupcake and then place the two cut pieces on top to look like wings.
Members' comments
Debs - They worked perfectly and were yumm and soooo easy although I couldn't mix on 8, it just caused an air vacuum. But on a lower speed it mixed and I actually was putting away the ingredients while mixing and ended up mixing for over a minute. Very light and fluffy cakes which would be great as butterfly cakes. Thanks.
CP - or instead of icing - a little dob of jam, heaped tsp of whipped cream, put wings together, and then sprinkle with icing sugar, mmm.
Lellyj - Thanks for this recipe Sharona. I did have a fail the first time--because I'm new to thermomix and didn't realise I had my cord wrapped around one of the feet! This meant that the quantities were weighed all wrong. Anyway, I realised that the weights weren't correct . . . wayyyy too much butter for cakes . . . fixed the cord problem and saved that mixture to make biscuits and started again! I made 2 batches as my cupcake pans were quite big. Only took minutes in the thermomix and the cupcakes were lovely as promised. I used this frosting http://www.stephberg.com/?p=2888 which was great and made some fancy fondant stars to make new years eve cupcakes. But thanks for the great, easy recipe.
rubyslippers - The kids love these. I ended up getting 30 (tablespoon of batter) and a good like of the bowl. After the first batch came out brown @ 10 mins, I dropped my oven back to 200oC and they were cooked perfect in 10 mins.
JD - Just finished icing these and would like to thank you for posting this lovely recipe sharona. I also did the frosting from the link posted (thanks for that Lellyj) - best topping I've ever tried. Have a fair bit left over so will freeze it as an experiment to see how it goes - got nothing to lose. Why did I have so much leftover?
Lellyj - Judy I made 24 big cupcakes from a double batch of mixture and iced them with a piping bag with big extravagant swirls like in a bakery so used almost all the icing. Probably should have thought to warn people that normal sized cupcakes iced more modestly would use less frosting.
JD - I made 6 dozen lamingtons today using 2 different cake recipes. This one was my preferred option and the coating, I used one from a Woman's Weekly cake book.
Icing for lamingtons
500g icing sugar (the bought one was far better than the TMX one, that was gritty and disappointing)
30g cocoa powder
15 g butter
125g milk
desiccated coconut to coat
Place butter and milk into the TM bowl and cook for 1.5 minutes/80o/speed 2.
Add icing sugar and cocoa and blend for 20 sec/speed 4.
Heat for 2 mins/80o/speed 2.
Place into a deep bowl and use tongs to dip the cakes (or slices if you've made a slab cake) into the icing then into a plate of coconut.
I am going to make butterfly lamingtons from the small round ones.
termomix - um, perfect cupcakes for my son's 6th birthday. I used butter instead of margarine and cooked on 180 degrees for 15 minutes. Thanks for a great recipe.
triley - made these for my son's cricket team tomorrow. Never really made cupcakes but these were so easy. They look good so I'm sure a dozen teens will wolf them down in no time.
lindy - These are delicious!! The yummiest cupcake recipe ever - beautiful texture and flavour. Thanks so much for sharing - I'm going to try the frosting too. Just made a batch of mini cupcakes and about to make up a 2nd batch of mix for normal sized cupcakes. I added about 3 Tbsp milk to my mix - could probably even done with a little more than that as it was very thick and I also used butter instead of margarine.
SuzieG - I made these and the frosting yesterday very easy. Taste test last night and these were lovely. Thanks for the recipe!
Coops - I use this recipe all the time, as a cake and cupcakes, it's great. Wanting to do choc cupcakes too, do you think this recipe could be easily adapted to become chocolate? I've used a double batch of this recipe to make lamingtons, they were great!
Lellyj - Coops, I think if you replaced some flour for cocoa you would be fine, or try I Love Bimby's chocolate cake recipe which is a forum icon. Lots of people make that into cupcakes, although I have only made it as a slab cake. The recipe would make heaps.
KerrynN - I baulked at the amount of sugar (given sugar in the icing and in the popcorn topping) so replaced it with half rapadura and half pear puree (75g each). My cup cake pans were a bit big so the cakes were not huge but they still tasted good. I iced them with a cream cheese and vanilla sugar icing, and then, as per birthday boy's request topped them with homemade caramel popcorn.
korrick - great, easy recipe but I found I had to add another tablespoon of milk. It still didn't achieve a pouring consistency, but it did make 2 doz cupcakes. I replaced some of the flour with 20gm cocoa. I opted to make up an icing of 350gm icing sugar and 50 gms marg, enough boiling water to achieve a spreadable consistency. I added red food colouring for a lovely pink girly icing. I used the butterfly for approx. 10 secs, scraped, then another 5 sec. I thought as it was a fairly forgiving recipe I would play a bit and it seemed to work.
luel - they really do live up to their name - Never Fail because I forgot to put the marg in! There it was sitting in the microwave all softened nicely when I went to heat up some food for the kids. I had them in the oven baking so was past the point of no return.
They turned out great and healthy too! I sent them the next day with my son to day care and got the comment from one of the kids in the arvo that I make the best cupcakes (yes!!).
My variations to the recipe were:
no butter!
rapadura instead of the caster sugar ground for 1 min/speed 9 as a very first step.
some milk to make it runnier (obviously not enough liquid seeing as I'd forgotten the butter)
50gm desiccated coconut
1tsp vanilla essence
1 MC frozen blueberries stirred in at the end 5 sec/reverse/speed 2.
So Never Fail Cupcakes are winners in this house - a very forgiving recipe!
runnybabbit - My Never Fail Cupcakes FAILED. I used the same amount of plain flour, and used 2 tsp of baking powder. After 10 minutes at 200oC (fan forced), they all domed really asymmetrically and the tops cracked, too. Troubleshoot, anyone?
dede - Oops. Ok maybe they are 'sometimes fail cupcakes'. I can't answer that one for you sorry.
Did you open the oven at all during cooking time? Did you let them sit to long before putting them in the oven? Is your oven temp correct? I read somewhere that cupcake or muffin batter should be placed in the oven as soon as possible from mixing the batter. I think the batter starts to work once all the ingredients are mixed together. I will have to double check on that one for you though as it was awhile ago when I was having trouble making these kind of things so I googled some tips.
runnybabbit - I assume oven temp is alright because I haven't had too much trouble with other stuff so far.
I did let the batter sit for about 15-20 min (baby needed resettling) before I divvied it into the patty pans and popped them in the oven. How does that make a difference?
dede - I read somewhere that cupcake or muffin batter should be placed in the oven as soon as possible from mixing the batter. I think the batter starts to work once all the ingredients are mixed together.
Bonsai - Maybe try again with 1tsp of baking powder.
Depome - Dede, as soon as baking powder (or bicarb) gets wet, it is activated. It starts to dissolve and produce carbon dioxide bubbles. It's those bubbles that we try to capture in baking to work particularly with the gluten that's created in a lot of our flours when they get wet. We get air pockets and stretchy glutenous walls. Additionally a hot oven excites gaseous molecules very rapidly which results in some expansion of those air pockets/bubbles. If we leave batter too long then the bubbles will peak before we can use them.
I use my batters quickly! But I sometimes have cupcakes leaning over too. I have thought it might be a batter that is too runny. I don't seem to have the problem when I turn the fan off, which I prefer to do for baking.
merl81 - The recipe was great! My husband agreed that they are light and fluffy. It is actually similar to one I use Pre-TMX, (except this one had an extra egg). I also had my oven on 180 with fan, and added some vanilla essence. I used my normal buttercream recipe, but made it in the TMX for the first time. I use ordinary teaspoons to put the mixture in the cupcake wrappers. It probably ends up with 1 heaped teaspoon and a little bit more. Sometimes it doesn't look like much, but if you look at the photo I attached the other day you will see how even they come out and they are the perfect size for icing. I also cook my cupcakes at about 180 in fan forced electric, in the middle of the oven.
maddy re peaking - What temp are you cooking them at?
220c is far too hot, and over mixing could be making them peak too.
I only cook cupcakes on 175c max. ( just adjust cooking time), lower in the oven - not middle rack in my oven as they peak and over cook.
cookie1 - I made these this afternoon. I felt that the thermomix was straining to mix at speed 8 so dropped it back. I cooked them at 180 for about 15 minutes. They look lovely.
and again, I needed something quick for afternoon tea so I made these. They are lovely and light. I cut the tops off and put Passionfruit butter in them.
evepantany - I made these last night for a 'Biggest Morning Tea' my husband was having at work. He just called to say they went down a treat. Thanks for a great 'never fail' recipe.
AnnieM - These were a real winner with my friends. I put some coffee essence in the cupcake mixture too. Thanks.
Thermesa - Made these today. 180 degrees no fan for 10 minutes then with fan for another 5. Success.
LeeJ - This is very similar to my recipe, it's
225gms SR flour,
225gms sugar
225gms butter or nuttelex (to make dairy free)
4 eggs.
Cream sugar and butter, add eggs one at a time, mix in flour.
They are beautiful, as I'm sure your recipe is.
Cook 190oC, 15 minutes for 18 cakes.
They 'turn' quickly, so I always keep an eye on the end for just the right amount of 'brownness'.
For a sponge, 180oC, 2 x 20cm cakes tins, 20 minutes.
MJ - Unfortunately, these didn't work too well for me. I cooked at 200oC as I thought 225 in my oven is too hot. They peaked and were brown around the edges. Nice and soft when still warm, but I didn't like the texture when cooled. They were quite light, but not 'fluffy' or soft.
I made lamingtons from them and they were perfect for that as they didn't disintegrate when placed in the icing.
My normal cupcake recipe uses less sugar and more flour and gives a fluffier cake texture.
220g dairy soft
150g caster sugar
4 eggs
2 tsp vanilla
240g SR flour
Make the same way. 180oC, fan forced or 190 if not FF for 15 minutes.
CP - MJ I just had a look in Lady Flo's book and she says:
if cup cakes are to be iced and smooth tops required, bake in a moderately hot oven (190 - 220C). For peaked tops (necessary for butterfly cakes), bake in a hot oven (200-230C) and place cakes in the hottest part of oven, usually near the top of gas ovens and at the bottom of electric ovens. Check oven guide for your particular stove.
To make Jelly Cakes: use 1 pkt red or lime-green jelly crystals and coconut for rolling cakes in. Dissolve jelly crystals in 1 cup boiling water and allow them to almost set. Take each cake and dip into soft jelly, then roll in coconut. Place in refrigerator to set. Cut off top of cake, add a good dollop of whipped cream and replace the lid.
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Thanks Sharona. You can modify your own recipes, just click on 'modify' - top right. :D
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Hi. I have a birthday coming up so thought I'd trial these. They worked perfectly and were yumm and soooo easy. Thankyou for posting.
Although I couldn't mix on 8, it just caused an air vacumn. But on a lower speed it mixed and I actually was putting away the ingredients while mixing and ended up mixing for over a minute. Very light and fluffy cakes which would be great as butterfly cakes.
Thanks,
Deb
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you can also make butterfly cakes, just cut the top off the cup cake, cut the piiece in half, put some butter icing on the cupcake and then place the two cut pieces on top to look like wings.
or instead of icing - a little dob of jam, heaped tsp of whipped cream, put wings together, and then sprinkle with icing sugar :P mmn
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Thank you so much for being brave enough to try them Deb :D I have only just got my Thermomix so really haven't got a clue about converting recipes yet. I had no marg so I used really hard butter and that might be why I was able to mix on 8 and I did mix it longer too. But the best thing about this recipe is that is "Never Fails". You really can't stuff it up ;D
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Yum - all in recipe. Good work :-* :-* :-*
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How long would you suggest to bake a cake with this mix?
T.I.A.
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I guess it would depend upon your tin size Maddy.
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Hi Maddy, it's trial and error. I would try it for the same time as the cup cakes and just keep checking it. I have a fan forced oven now which is the worst oven I have ever had. If I make two batches of cakes, the ones on the top are perfect and the ones on the bottom are burned on the bottom! Sorry I can't be more specific but even if you keep opening the oven door to check on the cake, it will still be fine, it doesn't go flat or heavy.
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Thanks for this recipe Sharona. I did have a fail the first time--because I'm new to thermomix and didnt' realise I had my cord wrapped around one of the feet! This meant that the quantites wereweighed all wrong. Anyway, I realised that the weights weren't correct . . . wayyyy too much butter for cakes . . . fixed the cord problem and saved that mixture to make biscuits and started again! I made 2 batches as my cupcake pans were quite big. Only took minutes in the thermomix and the cupcakes were lovely as promised. I used this frosting http://www.stephberg.com/?p=2888 (http://www.stephberg.com/?p=2888) which was great and made some fancy fondant stars to make new years eve cupcakes. Haven't figured out how to attach a picture yet, unfortunately. But thanks for the great, easy recipe.
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Congratulations Lellyj.
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First trays of these in the oven now! Can't wait...
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The kids love these.
I ended up getting 30 (tablespoon of batter) and a good like of the bowl :).
After the first batch came out brown @ 10 mins, I dropped my oven back to 200 and they were cooked perfect in 10 mins.
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Just finished icing these and would like to thank you for posting this lovely recipe sharona. I also did the frosting from the link posted (thanks for that Lellyj) - best topping I've ever tried. Have a fair bit left over so will freeze it as an experiment to see how it goes - got nothing to lose. Why did I have so much leftover? Grand-daughter kept wanting an uniced one whilst we were waiting for the frosting to be ready and us Grandmas don't know how to say no :-)) :-)) I should warn DD that GD may not be hungry for tea tonight ;) ;)
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Judy I made 24 big cupcakes from a double batch of mixture and iced them with a piping bag with big extravagant swirls like in a bakery so used almst all the icing. Proablably should have thought to warn people that normal sized cupcakes iced more modestly would use less frosting.
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Not a problem LellyJ - I used it quite liberally too because I could see there was plenty to go around. If it freezes OK, it would be a handy thing to have in the freezer so we will just try it and see.
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Could I please have the link for the frosting thanks
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http://www.stephberg.com/?p=2888 (http://www.stephberg.com/?p=2888)
There you go! :)
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Yummo thank you just printed it.
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I made 6 dozen lamingtons today using 2 different cake recipes. This one was my preferred option and the coating, I used one from a Woman's Weekly cake book.
Icing for lamingtons
500g icing sugar (the bought one was far better than the TMX one, that was gritty and disappointing)
30g cocoa powder
15 g butter
125g milk
desiccated coconut to coat
Place butter and milk into the TM bowl and cook for 1.5 minutes/80o/speed 2.
Add icing sugar and cocoa and blend for 20 sec/speed 4.
Heat for 2 mins/80o/speed 2.
Place into a deep bowl and use tongs to dip the cakes (or slices if you've made a slab cake) into the icing then into a plate of coconut.
I am going to make butterfly lamingtons from the small round ones.
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:o 6 dozen lamingtons JD WOWEE!!
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ha ha, yes it was a bit like a lamington drive wasn't it :-)) I will probably never make another one as long as I live ;D
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If you freeze the frosting. How do you freshen it up again to spread?
Can these cupcakes be made into chocolate ones?
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Sig, I've just done a little exercise for you re the frosting that Lellyj gave the link to. I had it packed flat in a ziplock bag in the freezer so I broke off about 1/4 of a cup, let it thaw for 10 minutes then zapped it in the microwave for about 8 seconds on high. All I had to do to bring it back to it's original fluffy appearance was then stir like crazy. If what you are topping is going to be kept in the fridge, you have to let them come to room temperature for serving so that the topping will soften.
To make chocolate cupcakes don't you just replace some of the flour with cocoa?
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thanks judy will try that now.
the vanialla ones look great, going to try choc ones this arvo.
My daughters 1st bday tomorrow :)
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Thanks JD for the frosting freezing tip. As there is only DH and I, I'm always looking for ways to freeze excess to try and avoid unnecessary waste. Oh, there is also our "fur child" who I'm sure would love to help us eat cupcakes and frosting, but not good for his tummy.
Maybe we could start a "pet treat" topic????? I've got some doggy biscuit recipes that I could try and convert to TM.
Cheers,
Katie
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If you go to the Home Page and search for 'dog biscuits' there are many threads with this type of recipe Katie. Maybe it would be a good idea to lump them altogether or would that be too hard Cookie1?
Yes, as far as the frosting is concerned - for 2 people you need to do something with excess or else you end up eating far too much yourself rather than waste it :-)) :-))
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I'll give it a go Judy asap. Life has been a bit of a whirl here the last few days and doesn't look like easing for a bit.
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Yum, perfect cupcakes for my son's 6th birthday. I used butter instead of margarine and cooked on 180 degrees for 15 minutes.
Going to ice them blue and turn them into shark cupcakes. Now looking for an icing recipe. Just loving my thermomix. Thanks for the great recipe. Michele
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Making these on Monday when the kids are at school and the heatwave is supposed to break. I am on an eternal quest for the perfect cupcake recipe, I am yet to find it, looking forward to trying these!
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Just made these for my son's cricket team tomorrow. Never really made cupcakes but these were so easy. They look good so I'm sure a dozen teens will wolf them down in no time.
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These are delicious!! The yummiest cupcake recipe ever- beautiful texture and flavour :) Thanks so much for sharing- I'm going to try the frosting too. Just made a batch of mini cupcakes and about to make up a 2nd batch of mix for normal sized cupcakes. I scoffed so much of the first lot that Im feeling a bit ill but it was SO worth it :D
eta- i added about 3 Tbsp milk to my mix- could probably even done with a little more than that as it was very thick :) and I also used butter instead of marg :)
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This is very similar to my recipe, its
225gms Sr flour,
225gms sugar
225gms butter or nuttelex (to make dairy free)
4 eggs.
Cream sugar and butter, add eggs one at a time, mix in flour.
They are beautiful, as I'm sure your recipe is ;D
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This is very similar to my recipe, its
225gms Sr flour,
225ems sugar
225gms butter or nuttelex (to make dairy free)
4 eggs.
Cream sugar and butter, add eggs one at a time, mix in flour.
They are beautiful, as I'm sure your recipe is ;D
LeeJ, what temp & time do you cook yours for?
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190, 15 minutes, for 18 cakes.
They 'turn' quickly, so i always keep an eye on the end for just the right amount of 'browness'
For a sponge, 180, 2 x 20cm cakes tins, 20 minutes :)
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:-* thanks LeeJ.
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Unfortunately, these didn't work too well for me. I cooked at 200 as I thought 225 in my oven is too hot. They peaked and were brown around the edges. Nice and soft when still warm, but I didn't like the texture when cooled. They were quite light, but not 'fluffy' or soft.
I made lamingtons from them and they were perfect for that as they didn't disintegrate when placed in the icing.
My normal cupcake recipe uses less sugar and more flour and gives a fluffier cake texture.
220g dairy soft
150g caster sugar
4 eggs
2 tsp vanilla
240g SR flour
Make the same way. 180 degrees C FF or 190 if not FF for 15 minutes.
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mj I just had a look in Lady Flo's book and she says:
if cup cakes are to be iced and smooth tops required, bake in a moderately hot oven (190 - 220C). For peaked tops (necessary for butterfly cakes), bake in a hot oven (200-230C) and place cakes in the hottest part of oven, usually near the top of gas ovens and at the bottom of electric ovens. Check oven guide for your particular stove.
To make Jelly Cakes: use 1 pkt red or lime-green jelly crystals and coconut for rolling cakes in. Dissolve jelly crystals in 1 cup boiling water and allow them to almost set. Take each cake and dip into soft jelly, then roll in coconut. Place in refrigerator to set. Cut off top of cake, add a good dollop of whipped cream and replace the lid.
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I made these the other day and they were perfect. What was even better is that my cupcakes from scratch never work so it made getting my TMX so worth it. Just have to master my icing as that didn't come out right.
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amie78, have you tried this creamy vanilla frosting (http://www.forumthermomix.com/index.php?topic=6722.0) for your cupcakes - it is a very popular recipe.
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I normally only use meadow lea marg and icing sugar for mine so I think I will use the butterfly next time. But I definately want to try that icing :)
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I made these and the frosting yesterday very easy. Taste test last night and these were lovely.
Thanks for the recipe!
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I use this recipe all the time, as a cake and cupcakes, it's great, in fact made some last night for my DDs birthday :) Wanting to do choc cupcakes too, do you think this recipe could be easily adapted to become chocolate?
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Coops, I think if you replaced some flour for cocoa you would be fine, or try I Love Bimby's chocolate cake recipe which is a forum icon. Lots of people make that into cupcakes, although I have only made it as a slab cake. The recipe would make heaps.
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I made these today to take to school for DS7s birthday treat for his class. I baulked at the amount of sugar (given sugar in the icing and in the popcorn topping) so replaced it with half rapadura and half pear puree (75g each). My cup cake pans were a bit big so the cakes were not huge but they still tasted good. I iced them with a cream cheese and vanilla sugar icing, and then, as per birthday boy's request topped them with homemade caramel popcorn.
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I made these tonight - great, easy recipe but I found I had to add another tablespoon of milk. It still didn't achieve a pouring consistency, but it did make 2 doz cupcakes. I replaced some of the flour with 20gm cocoa. I opted to make up an icing of 350gm icing sugar and 50 gms marj, enough boiling water to achieve a spreadable consistency. I added red food colouring for a lovely pink girly icing. I used the butterfly for approx. 10 secs, scraped, then another 5 sec. I thought as it was a fairly forgiving recipe I would play a bit and it seemed to work. Waiting for them to cool..... :D
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I made these the other day and they really do live up to their name - Never Fail because I forgot to put the marg in! There it was sitting in the microwave all softened nicely when I went to heat up some food for the kids. I had them in the oven baking so was past the point of no return.
They turned out great ;D and healthy too!
I sent them the next day with my son to daycare and got the comment from one of the kids in the arvo that I make the best cupcakes (yes!!).
My variations to the recipe were:
no butter!
some milk to make it runnier (obviously not enough liquid seeing as I'd forgotten the butter)
50gm dessicated coconut
1tsp vanilla essence
1 MC frozen blueberries stirred in at the end reverse sp 2 5 secs
So Never Fail Cupcakes are winners in this house - a very forgiving recipe!
rapadura instead of the caster sugar ground for 1 min sp 9 as a very first step.
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Okay, so, drum roll please --
My Never Fail Cupcakes FAILED. I used the same amount of plain flour, and used 2 tsp of baking powder. After 10 minutes at 200 deg (fan forced), they all domed really asymmetrically and the tops cracked, too.
Troubleshoot, anyone? :(
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Here they are. Failed. :(
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Oops. Ok maybe they are 'sometimes fail cupcakes' lol.
I can't answer that one for you sorry.
Did you open the oven at all during cooking time? Did you let them sit to long before putting them in the oven?
Is your oven temp correct?
I really don't know. Maybe someone else can help more :)
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Here they are. Failed. :(
Oops alright. Not quiet perfect :(
Bet they still taste good though :)
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Did you let them sit to long before putting them in the oven?
I assume oven temp is alright because I haven't had too much trouble with other stuff so far.
I did let the batter sit for about 15-20 min (baby needed resettling) before I divvied it into the patty pans and popped them in the oven. How does that make a difference?
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Hi runnybabbit - I wonder if 2 tsp of baking powder was a bit too much (although that is the amount it says to use on the baking powder container I have). The eggs in the mix will make it rise quite a bit already and the cakes almost look like they rose really fast then collapsed in a spectacular fashion.
Maybe try again with 1tsp of baking powder ???
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Thanks Bonsai, I will try it again -- the Thermie EDC book's recipe for SR flour is 150 g plain flour, 1.5 tsp baking powder with an option 0.5 tsp cream of tartar, which I didn't have.
I'll give it a go with less baking powder!
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MJ has a pattycake (http://www.forumthermomix.com/index.php?topic=848.0) recipe as well,how do they compare :)
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I read somewhere that cupcake or muffin batter should be placed in the oven as soon as possible from mixing the batter. I think the batter starts to work once all the ingredients are mixed together. I will have to double check on that one for you though as it was awhile ago when I was having trouble making these kind of things so I googled some tips.
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Dede, as soon as baking powder (or bicarb) gets wet, it is activated. It starts to dissolve and produce carbon dioxide bubbles. It's those bubbles that we try to capture in baking to work particularly with the gluten that's created in a lot of our flours when they get wet. We get air pockets and stretchy glutenous walls. Additionally a hot oven excites gaseous molecules very rapidly which results in some expansion of those air pockets/bubbles. If we leave batter too long then the bubbles will peak before we can use them.
I use my batters quickly! But I sometimes have cupcakes leaning over too. I have thought it might be a batter that is too runny. I don't seem to have the problem when I turn the fan off, which I prefer to do for baking.
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Dede, as soon as baking powder (or bicarb) gets wet, it is activated. It starts to dissolve and produce carbon dioxide bubbles. It's those bubbles that we try to capture in baking to work particularly with the gluten that's created in a lot of our flours when they get wet. We get air pockets and stretchy glutenous walls. Additionally a hot oven excites gaseous molecules very rapidly which results in some expansion of those air pockets/bubbles. If we leave batter too long then the bubbles will peak before we can use them.
Thats really helpful to know Depome! Thanks for posting ;)
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Well that all makes sense, thanks for that info :)
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i always try and add my baking powder at the last min and straight in to the oven
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Used a double batch of this recipe to make lamingtons yesterday , they were great!
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The recipe was great! My husband agreed that they are light and fluffy. It is actually similar to one I use Pre-TMX, (except this one had an extra egg). I also had my oven on 180 with fan, and added some vanilla essence. I used my normal buttercream recipe, but made it in the TMX for the first time. Here is my photo of cupcakes straight out of the oven and then iced.
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What gorgeous cupcakes merl81 :)
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These talented people with their decoration skills make me green with envy :D
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These talented people with their decoration skills make me green with envy :D
Me too Dede :D
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These talented people with their decoration skills make me green with envy :D
Me too Dede :D
Me three, I am going to practice though and maybe one day I will be half as good as lots of ladies on this forum, at least kids don't care what they look like it's a cake with icing to them whichever way it comes ;D
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Every one still loves them no matter what. I've never seen some one say 'I couldn't eat that it has crooked icing.' :-\
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i wish I could get nice evenly cooked cupcakes like that - my oven is so uneven they always peak and some even drop to one side, it turns me off cooking cupcakes :(
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Wonder, it took me quite a while of experimenting with my oven before I started getting decent cupcakes and muffins :-))
I just kept trying. Even the wackiest and wonkiest cakes always got eaten ;D
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I've tried so many times and really think it has a lot to do with my oven. 1 tbs of mixture seems like such a small amount so maybe I'm just adding too much mixture to each of my cases.
Can any of the cupcake queens out there let me know how much mixture you use per holder?
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I fill my patty cakes about two thirds full. This leaves room for rising.
Sounds like your oven heats unevenly as domed tops are caused by high oven temps. Is your oven fan forced ? The fan may be the cause of the ones that look like they've been pushed to the side.
I have trouble with my oven temp, so I have an oven thermometer inside the oven, so I know what temp it actually is.
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Thanks ES. My oven is very uneven and I definitely need to turn off the fan but I really think it's the way this smeg (large 900cm one) cooks. I keep a thermometer inside but the temp seems to be at the right level but they still peak. I really should try again.
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Thanks ES. My oven is very uneven and I definitely need to turn off the fan but I really think it's the way this smeg (large 900cm one) cooks. I keep a thermometer inside but the temp seems to be at the right level but they still peak. I really should try again.
I have a Smeg and my cupcakes cook uneven as well when I cook with the fan, cakes are best cooked without the fan.
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ES do you like your smeg? Mine is about 6 years old and Ive never been entirely happy withit. So disappointing after all the researching did before buying.
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ES do you like your smeg? Mine is about 6 years old and Ive never been entirely happy withit. So disappointing after all the researching did before buying.
Did you mean me, wonder? I am happy with my Smeg but, I don't have anything to compare to really as the oven I had in the first place was gas and about 40 years old, bright orange and couldn't cook cakes at all! I find it cooks very hot so for baking you need to drop the temperature or things brown. Also when baking biscuits or cakes on more than one level, one cooks more than the other even when using the fan. Mine is about 10 years old now and I don't think I would buy another Smeg in a hurry. The thing is that most sales people get kickbacks and they will tell you that it is amazing and the best thing on the market, this has happened to me twice now, the oven and the vacuum cleaner :'(
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i wish I could get nice evenly cooked cupcakes like that - my oven is so uneven they always peak and some even drop to one side, it turns me off cooking cupcakes :(
What temp are you cooking them at wonder?
220c is far too hot, and over mixing could be making them peak too.
I only cook cupcakes on 175c max. ( just adjust cooking time), lower in the oven - not middle rack in my oven as they peak and over cook.
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To be honest maddy I got so frustrated that i haven't made cupcakes in ages. I was thinking that 220c would be far too hot and that's another thing the smeg is not meant to be used for - high temps, according to the repair man who has had to replace two elements on both mine and my neighbours oven you are only ever meant to have the oven at that temp for a maximum of 10 mins at a time!! From memory I've tried cooking them down as low as 160 and both with and without the fan, i'll give them a try this weekend just to see. Do you think I should try this recipe with the mixing times as is and try cooking without the fan at 170 - 175 and lower in the oven as you've suggested below or do you have another fool proof recipe?
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Honestly, try again with a 1/2 batch of Bimby cake, choc or vanilla.....which I cook on 170 c for around 20-25 mins. (check from 20 mins. onwards) In regular cupcake papers, not the massive muffin ones...I've never had a fail.....or the quicker than a packet cake recipe worked we'll too...no glitches. I think this recipe is a little hit/miss.
Definitely cook without the fan.
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when making a 1/2 batch of the bimby mixture how long should I mix it for? also do you know how much mixture you put in each wrapper? I use the silicon one which are the same size as the standard cheap paper cupcake wrappers from the supermarket.
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I use ordinary teaspoons to put the mixture in the cupcake wrappers. It probably ends up with 1 heaped teaspoon and a little bit more. Sometimes it doesn't look like much, but if you look at the photo I attached the other day you will see how even they come out and they are the perfect size for icing. I also cook my cupcakes at about 180 in fan forced electric, in the middle of the oven.
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Sorry knittercook, i didn't check who had actually responded.
merl81, it seems like such a small amount of batter but will give it a try. with one of the recipes maddy has suggested and see how I go.
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Wonder... I mix for 30 seconds, scrape and mix for another 20 seconds.....withanyway Bimby recipea. It doesn't seem to make a huge difference mixing longer with the Bimby recipe. Always have my butter & eggs at room temp.
generally, you should mix butter and sugar first, then add the dry ingredients, and mix until combined, and not over beaten.
I fill papers to about 3/4 capacity.
I would trial your oven, by doing a few cupcakes on the middle rack....see how they turn out, then trial the remainder on a lower rack.
ovens can be so finicky. Mine cooks too hot on middle shelf for cakes, but yours may be fine.
I think your best to trial things out with a completely no fail recipe Like the Bimby one ;)
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I made these this afternoon. I felt that the thermomix was straining to mix at speed 8 so dropped it back. I cooked them at 180 for about 15 minutes. They look lovely. I will ice them tomorrow.
I have just iced some of these for visitors. No where as wonderful as Maddy, but I'm pleased.
(http://img.tapatalk.com/d/12/12/27/4amapu3y.jpg)
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I made these last night for a 'Biggest Morning Tea' my husband was having at work. He just called to say they went down a treat - good job I 'burnt' the first batch so plenty left for us - actually I just ate 2 un-iced as I could wait!!! Thanks for a great 'never fail' recipe :)
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Nothing wrong with the way they look Cookie, I bet your visitors were impressed.
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These were a real winner with my friends. I put some coffee essence in the cupcake mixture too. Thanks
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Made these today. 180degrees no fan for 10 minutes then with fan for another 5. Success.
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I needed something quick for afternoon tea so I made these. They are lovely and light. I cut the tops off and put Passionfruit butter in them.
(http://img.tapatalk.com/d/13/12/03/5u7ybyde.jpg)
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they look luscious!
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Thank you, they are.
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They look great cookie
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I've just made another batch of these. I like them as they seem to stay fresh for a few days, and by then they are gone. ;)