Northern California Nesties
andrea3122
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Question for the cupcake bakers
I tried a new cupcake recipe this weekend and everybody loved it. Except me. The cupcakes were much more dense than I like them and I'm wondering if that is the way the recipe was supposed to be or if it was something I did. How do you get your cupcakes light and fluffy? I don't have the recipe here or else I would post it for critiques.
They were salted caramel cupcakes and the flavors were awesome. I just don't happen to like thick cupcakes. I'm trying to decide if there is something I could tweak in the recipe to make them less dense.
Any thoughts?
Re: Question for the cupcake bakers
Oh, man. That's a tough one... the science of baking is so finicky and could be a zillion things. haha. Without seeing the recipe, it's hard to say.
I think the density of the cake is mostly the recipe itself. I know one of the big components of how light vs dense a cupcake is the number eggs in the recipe. I have some cakes that are lighter that use 1 egg & 1 egg white. That usually makes a lighter/fluffier cake. Others have 3-4 full eggs (sometimes with a few yolks only). Those are definitely more dense.
Also, the amount of baking powder/soda can effect the texture. If you are willing to play with your recipe, try adding a little more powder/soda (but not too much or you could throw off the chemical balance) and maybe if the recipe calls for 2 eggs, try 1 egg, 1 egg white.
Another thing you could do is whip your egg whites separately and fold them into the batter (more like a sponge cake).
GL!
The recipe did call for three eggs. I can't remember how much baking powder/soda off the top of my head, but maybe adjusting the eggs could help. I would love to play with it and make it really delicious because the flavor was awesome. Do you think using 1 full egg and two whites might work? Or would you try two full eggs and a one egg white to start? You're my expert!
Thanks!
I think if it were me, I'd start with
Option 1: 2 eggs and 1 egg white. (If that's not enough, you could try 1 egg, 3 egg whites. I'm just afraid reducing 3 yolks down to 1 may be losing too much oil, then the cake is going to be too muffin like and dry.)
Option #2 (if 1 didn't work): 2 eggs (separated) and 1 egg white. Add your yolks to the cupcake when the recipe calls for it. Whip your egg whites til they are fluffy and hold very soft peaks (they should still look wet/glossy - do not over beat). Fold the whites as the very last step and keep folding into the batter until it is smooth.