cup cakes!!!

melie3

hi all,
i can seem to get my cupcakes to rise. i need a dome really, although my flat cakes are fine and light, and perfect for a flat iced look, i want an embossed look now with the dome. i use the cake flour with half of it subbed with cornflour. not sure if this is why? and i use baking powder too, but still rise to top of case but flat. i was thinking of trying all purpose and some cornflour? i dunno... confused lol.. and i use stork. also my choc chips sink, even when coated in flour.. what about this?? lol.....

jackieglasgow

Cornflour's too heavy to get a really light cake. Please post your whole recipe and the bakers can have a look and see what we can suggest.

jungliemac

Mine are only ever flat when I use supermarket eggs. Recently been getting them from a local farm and a friend who keeps chickens. All of a sudden they started to rise like mad and I asked her and she says it's to do with the freshness of eggs. She mentioned the whites holding more air which rises when baking. Sounds reasonable to me and it happened when I started to change my eggs.

SUESMITH_2

use all normal flour, cornflour just won't work in cakes like that - or rather ive never had much luck with it

i use a normal sponge mixture

melie3

hi
my recipe is i weigh the eggs, and whatever they weigh put same amount of ingredients in. half flour half cornflour. i find it makes them really soft them, otherwise a bit stodgy. havent really tried normal sr flour, just always used cake flour for the cakes. i use free range supermarket eggs, or the value, but favour the free range, as not so runny..... im thinking of trying cake mix from the cake shop, i personally didnt like its flavour, quite semolina like... i dunno lol.. banging head here lol

maryb

Funnily enough, I've been trying to get flatter cupcakes because I want to ice them by dipping them in runny fondant icing (based on Peggy Porschen's book). I found that the depth of the holes in the tin and how far you fill the cases makes a big difference. If I put the cases in a muffin pan so that the mixture only comes up halfway then they are much flatter. If I fill the cases two thirds full or put them in an ordinary patty pan, then they have a dome and if I fill the cases three quarters full then they have a high dome and crack on top. So using shallower pans might help you get a more domed top

melie3

maryb wrote: »

Funnily enough, I've been trying to get flatter cupcakes because I want to ice them by dipping them in runny fondant icing (based on Peggy Porschen's book). I found that the depth of the holes in the tin and how far you fill the cases makes a big difference. If I put the cases in a muffin pan so that the mixture only comes up halfway then they are much flatter. If I fill the cases two thirds full or put them in an ordinary patty pan, then they have a dome and if I fill the cases three quarters full then they have a high dome and crack on top. So using shallower pans might help you get a more domed top

i only have the muffin cases and tin. if i put the muffin cases in my shallow tin, i think it will spread and distort the case. ive read about hotter oven, i increased my temp to gas 5 today, and i think they have sunk in middle lol...

hayley_jayne

Wierd!

I prefer american style cupcakes so use this from the Hummingbird Bakery Cookbook (makes 8 cupcakes or 12 fairy cakes).

• 120g plain flour
• 140g caster sugar
• 1.5 tsp baking powder
• Pinch salt
• 40g unsalted butter (room temp)
• 120ml whole milk
• 1 egg (please no factory farmed eggs!)
• 0.25 tsp vanilla extract

1. Sift flour, sugar, baking powder into mixing bowl. Add butter and mix until crumb like.
2. Add half the milk and mix until incorporated.
3. Mix remainder milk with egg and vanilla extract and add bit by bit whilst mixing.
4. Bake @ 160 degrees on fan oven / 170 degrees normal oven for 20-25 mins

I find if you fill the cases two thirds full you get a dome.

Hugs H xxx

no.1swimmum

Funnily enough some cornflour in the mixture will make a lighter cake, but half flour and half cornflour is to much - if I was using 100g flour I would use 25 - 30g cornflour, I have never used cake flour just ordinary sr flour to make them rise a bit more you could add a small amount of baking powder - i normally used 1 tablespoon extra baking powder to 200g sr flour. If the mixture does not seem the correct consistancy don't add milk it makes a heavy cake, I add a small amount of cold water - and works really well - but do make sure you really beat your eggs well before you add to the mixture as this will help with rising. Hope this helps

melie3

lots of milk in there? and plain flour? lol....im gonna give it a go thomoz thankyou for the recipe!