In 2002, Candace Nelson and her husband Charles Nelson, both investment bankers, visited Candace's sister in New York and tried the cupcakes at Magnolia Bakery. It is considered the world's first cupcake bakery. I have successfully substituted flax eggs and out milk into other recipes I decided to try this because they were super cute and I thought they might stick together better for a cupcake.Sprinkles Cupcakes is a bakery chain established in 2005. The flax can be gummy abs crumby!Įveything that could go wrong with these cups went wrong. The consistency was way to liquid so I had to add 5.5 extra tbsp of flour to get a cake batter/ buttermilk pancake batter texture. With that I had to increase the baking soda and baking powder since I added so much more flour. Then the color on the sprinkles immediately came off the second I poured them in. Maybe I got cheap, not good sprinkles.IDK. The cake itself ended up being a weird color due to the dye from the cup cakes. I used highly refined coconut oil in place of avocado and the apple cider vinegar, not the lemon. I let it sit with the oat milk for 10 min but I couldn’t tell if it curdled. With all that being said they actually came out quite delusions. Very Moist and they held together really well.Īny chance I can get some feedback as to why I ended up needed so much extra flour? Was it becaue of the coconut oil? I can’t think of any other reason. Or maybe the “buttermilk” didn’t curdle correctly. I made these cupcakes for my gender reveal! Followed the recipe without modifications.Ĭupcakes: my batter was a bit too watery even after adding a little more flour, as recommended. I was hesitant to keep adding, so I went ahead and let it bake. The tops spilled over the sides but spread and were flat rather than forming nice peaks. The cupcakes also seemed too oily – I might try reducing the oil if I made this again. The taste was really good, and the tops were a bit crispy which was also good but unintentional.įrosting: I followed the recipe, but then the frosting became too thick and clumpy. I added a bit of almond milk, and then it seemed to slide too much. I wasn’t sure if it would stay on the cupcakes. The end result of trying to change the consistency resulted in a frosting that was very difficult to spread on the cupcakes, which wanted to fall apart under the pressure of application. The cupcakes tasted good and worked perfectly for my gender reveal. I left the frosting on top uncolored and the colored portion was hidden in the middle of the cupcakes. Luckily, the sprinkles on top helped to disguise my unattractive frosting AND the reveal was virtual.Ĭons: too oily frosting was difficult to work with. The boyfriend and I have been watching too much Great British Baking Show, but I’ve been doing a gluten free/egg free/dairy free diet, and that made cake seem daunting. I used Bob’s Red Mill All Purpose Gluten Free flour (for some reason, my co-op doesn’t have rice flour, so I haven’t been able to make the MB recipe!), and added six tablespoons of whipped, whipped aquafaba, because I was afraid of lift and fluffiness. THE ORIGINAL CUPCAKE BAKER DIRECTIONS FREE I had to add maybe an extra quarter cup of flour after adding the aquafaba, but just eyeballed it. I didn’t double the recipe, but baked it in two, nine-inch cake pans, lined with parchment. The Bob’s flour always has a little grit to it, but maybe I can fix that in the future through extra whipping in the early stages. I doubled the frosting recipe and added the juice and zest from one lemon, skipped the vanilla extract. It’s such a tasty cake! I’m so happy to have this recipe! Honestly, you can’t tell this is vegan or gluten free. THE ORIGINAL CUPCAKE BAKER DIRECTIONS FREE.
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