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Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.Cupcake help needed!
Si_Clist
Posts: 1,464 Forumite
Good morning all. I'm posting this here because (a) I don't know where else to and (b) we can't afford to keep experimenting to see if I can solve the problem!
I like to bake what it seems are nowadays called "cupcakes", by which I mean plain old little sultana cakes in paper cases, and I just can't crack it. The recipe I use is 8oz plain flour + 3 level tsp baking powder, 4oz sugar, 4oz Stork (tub, not slab) and two large eggs, into which mix goes 3oz or so of sultanas which have been soaked overnight, and an oz or so of mixed peel.
I bake on the middle shelf of a fan-assisted oven at 140°C, and they're usually looking well done (i.e. going brown on top rather than golden) by 16-18 minutes. I do though have to turn the tray round after 12 minutes or so 'cos the back left goes brown first.
They taste really scrummy, but although the tops are quite crusty, the middles are quite gooey. Cooked, but barely. The cakes are also usually sunk in the middle, but The Lady Wife is sure this is 'cos I have to turn the tray round before they're done.
What am I doing wrong? This is driving me nuts, and I live in fear of writing off the next batch ...
I like to bake what it seems are nowadays called "cupcakes", by which I mean plain old little sultana cakes in paper cases, and I just can't crack it. The recipe I use is 8oz plain flour + 3 level tsp baking powder, 4oz sugar, 4oz Stork (tub, not slab) and two large eggs, into which mix goes 3oz or so of sultanas which have been soaked overnight, and an oz or so of mixed peel.
I bake on the middle shelf of a fan-assisted oven at 140°C, and they're usually looking well done (i.e. going brown on top rather than golden) by 16-18 minutes. I do though have to turn the tray round after 12 minutes or so 'cos the back left goes brown first.
They taste really scrummy, but although the tops are quite crusty, the middles are quite gooey. Cooked, but barely. The cakes are also usually sunk in the middle, but The Lady Wife is sure this is 'cos I have to turn the tray round before they're done.
What am I doing wrong? This is driving me nuts, and I live in fear of writing off the next batch ...
A positive attitude won't solve all your problems, but with luck it'll annoy enough people to make the effort worthwhile.
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Comments
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That does sound a lot of flour, I usually go for equal quantities of everything - assuming an egg weighs 2 oz, I do 4oz each of SR flour (plain with baking powder should be fine), butter or margarine, sugar and 2 eggs.
Beat the sugar and butter together until fluffy, mix in the eggs (with anything wet like vanilla essence), fold in the flour, then add anything solid (fruit/choc chips, etc).
I've never soaked sultanas, not sure whether this may contribute to the gooey-ness?
I usually cook on 180 for about 15 minutes, until the top springs back.2021 - mission declutter and clean - 0/20210 -
Ahah! Thanks for that. I forgot to mention that we use wholemeal spelt flour + BP, on account of we find that cakes made with it are far more substantial and tasty. We don't immediately want to eat another, which was the case with wheat flour! Interesting that you bake at 108°C though. I thought I was barely hot enough at 140°!
As to how much flour I use, you've now got me wondering about this. I reckon soaking the sultanas makes them yummier and far less prone to going hard, so they go into the mix quite wet, plus there's usually about a tablespoon of juicy water from them goes in as well, but with the 8oz of flour I still end up putting a splash of milk into the mix otherwise it's too stiff to spoon out into the cases.
Hmmm ... I'll try the next batch with an ounce less flour then and see what happens.
PS Is that definitely 108° - not 180°?A positive attitude won't solve all your problems, but with luck it'll annoy enough people to make the effort worthwhile.0 -
Just edited my post - 108 should have read 180!2021 - mission declutter and clean - 0/20210
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Agreed, apart from the temperature.GreenQueen wrote: »That does sound a lot of flour, I usually go for equal quantities of everything - assuming an egg weighs 2 oz, I do 4oz each of SR flour (plain with baking powder should be fine), butter or margarine, sugar and 2 eggs.
Beat the sugar and butter together until fluffy, mix in the eggs (with anything wet like vanilla essence), fold in the flour, then add anything solid (fruit/choc chips, etc).
I've never soaked sultanas, not sure whether this may contribute to the gooey-ness?
I usually cook on 180 for about 15 minutes, until the top springs back.
My best cake results were with my mum's old gas oven, so I still think in terms of gas mark. Gas mark 4 is the equivalent to 160 C on a fan assisted oven, I'd put in for 12-15 minutes.
If the sultanas are soaked and then drained, it shouldn't make any difference. I cannot believe that that amount of flour doesn't affect the taste and texture. Use an equivalent weight of SR flour to fat to sugar to egg, and drop the baking powder.Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy
...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
6 oz flour
6 oz sugar
6 oz butter or margarine at room temp as it mixes easier
3 eggs
Bung all of that in a mixing bowl & mix til smooth then add dry dried fruit. Not soaking wet....we add it straight out of the packet.
Should fill 12 muffin cases or 24 tiddly fairycake cases
Cook at 200 or 180 if fan oven for around 20 minutes.
If not fan oven turn halfway to brown evenly.
Put a knife in a cake & if it comes out clean ie no gooey mix stuck to it then the cakes are cooked.
Foolproof recipe :rotfl:Lurking in a galaxy far far away...0 -
That is a very significant point. Different flours react differently to liquid and heat, and yours is in fact a specialist query.I forgot to mention that we use wholemeal spelt flour + BP, on account of we find that cakes made with it are far more substantial and tasty.
Let me know when you've cracked it?Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
I use the same recipe as Dark Star - 6oz of everything, and 3 eggs. I think the problem is likely to be the soaked fruit. Use it dry, and toss it in some flour before incorporating in the mix.
You could also try starting the cupcakes off in a slightly hot oven (so the mixture starts to cook before the fruit can sink), then knocking it down a notch or two to prevent the tops burning.No longer a spouse, or trailing, but MSE won't allow me to change my username...0 -
VfM4meplse wrote: »If the sultanas are soaked and then drained, it shouldn't make any difference. I cannot believe that that amount of flour doesn't affect the taste and texture. Use an equivalent weight of SR flour to fat to sugar to egg, and drop the baking powder.
Point taken: wholemeal spelt flour's a lot more "solid" than roller-milled wheat, so I guess logic says I should be using less. But having gravitated to spelt for bread years ago and then for scones, we really much prefer cakes made with it to wheat. Or would prefer them if I could crack this soggy middle/burnt top business ... A positive attitude won't solve all your problems, but with luck it'll annoy enough people to make the effort worthwhile.0 -
VfM4meplse wrote: »That is a very significant point. Different flours react differently to liquid and heat, and yours is in fact a specialist query.
Let me know when you've cracked it?
Will do. I'll phone the miller and ask their advice.
BTW, the reason why I soak the fruit is simply because I use Morrison's cheapo sultanas and they ain't harf dry and hard straight out the bag. I just assumed that if I didn't, they'd be rock hard when the cakes come out the oven.A positive attitude won't solve all your problems, but with luck it'll annoy enough people to make the effort worthwhile.0 -
And then post the result on this thread please? I'm encouraged to try spelt myself now.Will do. I'll phone the miller and ask their advice.
BTW, the reason why I soak the fruit is simply because I use Morrison's cheapo sultanas and they ain't harf dry and hard straight out the bag. I just assumed that if I didn't, they'd be rock hard when the cakes come out the oven.
Can't blame you for soaking the fruit. A quick boil and cool in a saucepan gets raisins nice and plumptious
Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0
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