Miss Peregrine Posted March 29, 2013 Share Posted March 29, 2013 One daughter hates chocolate(the horror!) so I need to do a vanilla or a white, I guess. The problem is, anytime I have attempted, they taste like cornbread :/ Why is that, and how do I fix it? Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted March 29, 2013 Share Posted March 29, 2013 Are you using a mix or a recipe? By "cornbread", do you mean that the texture is coarse and grainy? (wild guess that there is insufficient liquid for the dry content, coupled with insufficient mixing of the batter) There are soooooo many available recipes, if you run a search. P.S. My DD disliked chocolate until she was twelve or thirteen. Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 29, 2013 Author Share Posted March 29, 2013 Are you using a mix or a recipe? By "cornbread", do you mean that the texture is coarse and grainy? (wild guess that there is insufficient liquid for the dry content, coupled with insufficient mixing of the batter) There are soooooo many available recipes, if you run a search. P.S. My DD disliked chocolate until she was twelve or thirteen. I mean it tastes like cornbread from scratch. Quote Link to comment Share on other sites More sharing options...
sarahbobeara Posted March 29, 2013 Share Posted March 29, 2013 Have you tried using cake flour instead of all-purpose flour? It made a big difference in texture when I tried it recently. Unbelievably messy though! Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 29, 2013 Author Share Posted March 29, 2013 What recipe(s) have you used? Just basic cake recipes I have found online. I stopped trying because they all tasted like cornbread. Quote Link to comment Share on other sites More sharing options...
Just Kate Posted March 29, 2013 Share Posted March 29, 2013 Do you have a cake recipe that you like? I just take my favorite cake recipe (right now is Texas Sheet Cake - chocolate, so wouldn't help you) and make it as cupcakes. Tastes just like the cake! Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted March 29, 2013 Share Posted March 29, 2013 Wish I could help you out. If something tastes like cornbread, it has been made from cornmeal. I honestly can't come up with any other response. I have made vanilla cupcakes for decades, and never have experienced this problem. Quote Link to comment Share on other sites More sharing options...
Catwoman Posted March 29, 2013 Share Posted March 29, 2013 My solution is to go to the store and buy a boxed mix, so I'm probably no help at all. ;) Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 29, 2013 Author Share Posted March 29, 2013 Wish I could help you out. If something tastes like cornbread, it has been made from cornmeal. I honestly can't come up with any other response. I have made vanilla cupcakes for decades, and never have experienced this problem. Do you use cake flour or AP? Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted March 29, 2013 Share Posted March 29, 2013 Do you use cake flour or AP? All-purpose, unbleached flour for run-of-the-mill cupcakes (and cakes). Some recipes call for some cornstarch which, I believe, renders the batter similar to one that uses cake/pastry flour. Using solely pastry flour makes a batter that is too low in gluten, I think (and I hope to be corrected by anyone who knows more than do I). Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted March 29, 2013 Share Posted March 29, 2013 Do you mean they are crumbly ? You may be baking them too long. They are done when a toothpick comes out of the center clean. Any baking time beyond that will make them dry and crumbly. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted March 29, 2013 Share Posted March 29, 2013 here is a pretty fool proof recipe. You can leave out the lemon zest without changing anything much. http://www.joyofbaking.com/VanillaCupcakes.html It even has a video to go alone with it on how to bake the perfect cupcake : :w00t: Quote Link to comment Share on other sites More sharing options...
Laurel Posted March 29, 2013 Share Posted March 29, 2013 All-occasion Downy Yellow Butter Cake from The Cake Bible. http://www.epicurious.com/recipes/food/views/All-Occasion-Downy-Yellow-Butter-Cake-102289 Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted March 29, 2013 Share Posted March 29, 2013 you coudl try a white cake instead of a yellow cake. or a lemon cake. or a blueberry muffin with frosting. Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 29, 2013 Author Share Posted March 29, 2013 you coudl try a white cake instead of a yellow cake. or a lemon cake. or a blueberry muffin with frosting. All of them! My brand new oven broke after 2 months and it finally go fixed last night. I am baking, by golly! Quote Link to comment Share on other sites More sharing options...
LisaKinVA Posted March 29, 2013 Share Posted March 29, 2013 White cake is finicky...you really, really need to use cake flour. I've had taste-issues even when the recipe was written for AP flour. Also, make sure not to mix it too long. The batter should come together, but to much mixing can lead to texture & flavor issues, too. Quote Link to comment Share on other sites More sharing options...
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