My CupCake Recipes - butter cupcake Questions
deliciously illustrated cupcake recipes - butter cupcake Questions
Question #1:
And is there a difference between that and other icing? can you use store bought regular icing to decorate cupcakes? Will the quality be the same?
Question #2:
My man loves when I bake for him and I don't get to do it that often so this year I need ideas since hes not helping, you know "you think of it, your so creative" answer is all I get out of him. Last year on his birthday I make him peanut butter & Jelly Cupcakes and the years before I have made him a tres leche cake, chocolate fudge brownies, Over sized rainbow cupcakes, and a variety of pies.
He is puerto rican, and going to be 24, if that helps for ideas.
So if anyone knows of any amazing treats I can make for him that he will love I'd appreciate the helpful ideas!
Thanks!
Question #3:
Not a expert or anything, but love to bake and baked more than dozen of times...
I have baked cupcakes before, but that was with my aunt.
I'm planing to bake this Saturday, September 4 for a party on September 8.
Is it OK to bake four days earlier? Two days earlier?
Should I put the butter cream icing on the day I bake or not?
Help!! Thank you!!
How do I keep them moist?
Put them in the freezer?
@Jessica- Thank you so much!! I'll bake them on Monday(Tues. is school)
@Twelve R- Thanks 4 the tips!! Now I know cool facts, what to look for and be careful about.
Question #4:
Are vegan cupcake batters more watery than normal cupcake batters that would contain butter and eggs? Wondering because i'm currently making vegan cupcakes and it seems a bit too water, any suggestions to thicken it a bit?
Question #5:
I really really hate butter cream, so I was wondering if I can pipe whipped chocolate ganache to decorate my cakes and cupcakes? and I can color white chocolate ganache for this purpose?
thank you!
Question #6:
heres the recipe I used
Ingredients:
8 tablespoons (1 stick/4 oz./113g) butter, at room temperature
3 cups confectioners' (icing) sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
Food coloring, if tinting frosting
Additions:
1/2 cup unsweetened cocoa powder (if making Chocolate Buttercream Frosting)
Instructions:
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.
2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
Makes 2 1/2 cups, enough to frost 24 cupcakes.
Question #7:
I just started a small baking candy business and I am doing a Birthday party. Homemade cupcakes from scratch with butter cream frosting and a fondant tiera on each cupcake. A small cake about 8 inches covered with butter cream and fondant. On my website I have $25 a dozen on cup cakes and $20 for cake. I am making a cake surrounded by 40 cup cakes. I am not sure what to charge. Should I charge what I have above?
Question #8:
Lemon cupcakes with almond butter cream frosting. Verdict, pleeaaase :)
Question #9:
I'm looking to open a cupcake delivery service and in order for it to be successful obviously they must taste great!
Which butter should I use in my buttercream icing for the best taste?
It should be available in the UK :)
Thanks so much!
Amy xxxx
Question #10:
A vanilla cupcake filled with chocolate pudding and frosted with a butter-cream frosting. Has anyone ever tried this?
Question #11:
Hi, I'm going to make some cupcakes. I bought yellow cake mix from the grocery store and I'm wondering how to make it more moist. I don't have any pudding, applesauce, or butter on hand, so what can I add to make it better? Thanks for answering.
Question #12:
heyya,
Tommorow im going on holiday for a bit, and I need to make some cakes for the journey and some for my granny when we get there.
But I was gonna make marble cake, but I didnt have the right tray, because they were either to thin or to deep.
And then I looked at some marble cake cupcakes online but they were rated really low.
Do you have any recipes, like this or good cakes that would travel well?
we have average ingredients, eggs, sugar, brown sugar, icing sugar, butter, flour eg.
x
Hazieee
Question #13:
I only have this small convection oven that has roteserie. I tried baking cupcakes and butter cake but it is a little hard after a while. I reduced the temp and the time but it still the same. I want to bake a moist cakes but I do not know how. thank you!
Question #14:
Okay, I'll give you the kind of cake, and you tell me if there's a specific one you like, thanks :)
1) Angel Cake
2)Banana Cake
3)Carrot Cake
4)Carrot-pineapple cake
5)Chocolate Cake : Cocoa Fudge Cake : Devils' Food cake : Feathery fudge cake : sweet chocolate cake : black forest cake : chocolate marble cake , and anything else you can think :)
6) Chiffon Cake : Boston Cream Pie : golden/marble/maple/mocha/pineapple/tropical chiffon cake : washington pie : and orange sunshine cake. Would you like any of these?
6)Cupcakes : fudge or peanut butter?
7)Date cakes
8)Fruit Cakes: dark or light?
9)pine-apple upside down cake
10)pound cake
11) Spice Cakes : Applesauce/gingerbread/Nutmeg Feather Cake?
12)Sponge Cake :Butter sponge cake?daisy marble cake?or orange sponge cake?
13)White cakes
14)Yellow Cake
Rate these cakes from1-10 on how much you would like them.....then if there is a specific one you like, tell me. I'm trying to find the perfect cake to make :)
Question #15:
I've been trying to eat properly for ages but I feel as though I didn't do a very good job until I started to write everything down. For the last 3 days I've kept track. I'd like to lose about 10 pounds. I'm 5'8 and 148 pounds. I've been working out and eating a BIT better for about a year, and I only lost about 5 pounds and my BF% went down quite a bit, but I'm still not seeing results because I have a hard time with my diet. My BMR is about 1450, and I usually can't go a day without eating SOME kind of junk. What do you think of this? I know I slipped up, especially with the ice cream on the first day, but it's not that bad, is it?
I drink more than enough water, sometimes with a green tea bag in it. Otherwise, drinks are listed.
Aug 13 - Total 2015 Calories, Burned off 600 calories
10:30 AM - Apple80 Calories
11:00 AM - Cheese tea buscuit325 Calories
2:30PM - 3/4 Sm Wendy's Chocolate Frosty225 Calories
2:45PM - Orange70 Calories
3:00PM - 1/4 Cup Strawberry Ice Cream60 Calories
3:00PM - 1 1/2 Cups mixed veggies w. 100 cals of salad dressing 125 Calories
6:30PM - 1 piece 12 Grain toast with strawberry jam160 Calories
6:30PM - 1 Plum30 Calories
10:00PM - 10OZ Chicken Noodle Soup120 Calories
10:00PM - Onion Bagel w. Butter & 2 slices of Swiss400 Calories
12:00PM - 2 cups kettle corn~200 Calories
3:00AM - 3/4 Cup Strawberry Ice Cream 180 Calories
3:00AM - Vanilla Yogurt40 Calories
14 OZ Iced Coffee
Aug 14 - Total 1490 Calories, burned off 100 with cardio + weights
12:00 Noon - Apple80 Calories
1:00 1 Cup Orange Juice w. Lemon/Lime/Green Tea120 Calories
6:00 Small Grape Arctic Rush220 Calories
7:00 Sushi Combo A
California Roll - 3PC200 Calories
Salmon Roll - 3 PC100 Calories
Salmon Sushi - 2 PC30 Calories
Red Snapper Sushi - 2 PC100 Calories
Salmon Hand Roll - 1 PC100 Calories
9:00 1/2 Chocolate Popsicle 40 Calories
9:00 1/3 Cup Orange Juice40 Calories
10:30PM - Snack Pack Oreos230 Calories
11:00PM - 8 Jolly Ranchers190 Calories
11:30PM - Mixed Veggies (Just Under 1 cup)40 Calories
Aug 15 - 1208 Calories, no exercise
11:30AM - Berry Yogurt40 Calories
Noon - Chicken Breast150 Calories
Noon - 2 Slices Bacon230 Calories
Noon - Mixed Veggies75 Calories
1:00PM - 2 Jolly Ranchers50 Calories
4:00PM - 1Tbsp Icing 130 Calories
5:00PM - 2 Cupcakes170 Calories
-1 Tbsp Icing130 Calories
6:40PM - 1 OZ Sourpuss 103 Calories
9:45PM - 1 Bowl Beef Noodle Soup130 Calories
That actually IS as soon as I wake up. I get enough sleep, but I usually get up late and go to bed late as well. The whole thing is just off by a few hours to everyone else ;)
Lisa - I actually make my own soup, and if I'm restricting to EXACTLY things like no white rice, I'm not going to be able to eat anything. I know I asked for criticism but there is reasonable and there is obsessive.
You're basically saying anything but fruits and vegetables are bad, even 12 grain bread is bad (and yes, it's whole grain.. again, that would be obsessive). You do realize we DO have to have some sugars, up to 1/2 carbs a day can be processed/refined, and we need fat? Plus a bit of sodium in bacon still puts me well under sodium I had for the day.
Sorry, I'm just looking for an overall view, rather than nitpicky things like "bacon has sodium" and "water only". I appreciate your work but you do have to realize I"m not a raw vegan or something here.
Question #16:
I have been baking cupcakes for a while now but suddenly I find that when I take them out of the oven a little while later the paper casings fall away from the cakes. I bake them for approximately 18-20 minutes.
The ingredient I use is 8oz butter/8oz Sugar/8oz self raising flour and 4 eggs. Any ideas why this happens - but it doesn't happen to all of them, just some.
Question #17:
I forgot the butter in my cupcake recipe, and the batter is already in the pan. Would it work if I melted some butter and put a little into each cup? What should I do?
Question #18:
And then shakes his head, you know, kinda like, 'Dude, WTF are you doing home alone on a Friday night?'
And I'll be like, 'Talking to you obviously.'
Cupcakes are nice. And so are flounders. Peanut Butter.
Question #19:
I'm making cupcakes right now and trying to beat butter and sugar together till it's creamy BUT it's not mixing, it's all lumpy! is the butter to hard?
Help please!
Question #20:
I need an easy Vanilla Butter cream icing recipe please! that will serve 24 cupcakes! :)
Thanks!! xx
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