All About Cupcakes! (recipes and tips)

[msals2007]

yung buttercream its the same as buttermilk ba? yung equivalent sa a cup of milk with vinegar, tama ba? ako kasi ang nabibili ko palaging buttermilk is in powdered form

[pixiedust]

^buttercream is a kind of frosting made from butter, sugar, and flavoring (or pwede rin with egg whites depending on the recipe you follow)
buttermilk is a liquid na naiiwan pag gumagawa ng butter. yes, milk with vinegar can be a substitute for this. pati na rin sour cream and yogurt. \
di pa ko nakagamit ng buttermilk na powdered form.

[j27]

erase erase! buttermilk sng ibig ko sabihin, not buttercream. edit ko na. :-) sorry

[Jessel]

Ask ko po regarding butter cream icing,ginawa ko yung sa recipe,amnt of butter,icing sugar and milk,pro nang ispread ko n sa cupcake hindi sya nagswirl d nagwork sa pipe ano po mali ko?

[michi247]

^depende sa recipe ko. my carrot cupcakes are baked for 25min, blueberry cupcakes 25min, chocolate cupcakes 23min, lemon cupcakes 20min.

sis, pwede malaman recipe mo ng lemon cupcake and chocolate cupcake. tia.

[beachgirl]

^^ sis siguro kulang pa sa sugar yung buttercream mo. you can alter the consistency by adding milk (to make it more runny) or sugar (to make it thicker).

[pixiedust]

minsan din the weather affects the consistency nung frosting. like the other week masyadong mainit. while i was frosting, yung mga nauna kong na frost nagsstart na magmelt agad. tapos yung frosting ko sa bag, nagiging runny na rin.
i didn't want to add more sugar kasi ayoko masyadong matamis so i just pop it in the fridge for a few minutes para tumigas ulit ng konti.
eventually i gave up kasi lumalambot talaga dahil sa init. so i just spread it generously with a spatula. inartehan ko nalang para cute pa din. hehe.

[lakwatsa]

anong brand ng buttermilk na powder form ang available dito sa pinas?

[pixiedust]

mga sis, yung cupcakes niyo ba nagiging oily yung liners? napansin ko kasi yung sakin minsan nagiging oily siya. not yung tipong pag kagat mo oily ha. i bought kasi yung parang cupcake holder na pang box para may lalagyan if dadalhin ko sa parties and such. yung ibang flavors, after a while napansin ko na yung parang inaabsorb nung cardboard holders yung oil. i noticed na those recipes that i use oil in rather than butter ang mas nagooil.
wala naman akong issue sa recipe. ayoko naman bawasan yung oil or butter kasi tama lang for me (and yung mga pinaglulutuan ko) yung pagkamoist niya. and for private consumption lang naman siya. nadidisturb lang ako na nagooil.

[j27]

yung carrot cupcakes ko nag o oily din yung liners. dapat siguro after 5minutes, ilipat na talaga sa rack para mag cool down na. feeling ko lang, the longer it stays sa muffin pan, the more na mag o oily siya.

[pixiedust]

^yung carrot ko din pinaka maoily. nilalagay ko naman siya agad sa rack. kasi feeling ko magcocontinue siya maluto pag iwanan siya sa pan so tinatanggal ko agad agad.
ang ginagawa ko pa nga nagyon, i put wax paper on the rack upside down. bale, the non-laminated side ng wax paper yung nakataas. then i put a layer of tissue on top din para maabsorb yung oil while i let it cool. pero may oil pa din when i put dun sa cardboard holders.

[beachgirl]

^ ganon din cupcakes ko sis. di kaya dahil sa humidity dito sa pinas?

[j27]

sa cupcakes with oil lang ba oily? o kahit sa walang oil. kasi yung ibang recipe ko ng cupcakes with oil, hindi naman oily ang liners. yung carrot lang talaga.

[pixiedust]

^both. pero yung without oil, sobrang konti lang. almost negligible. and nawawala din eventually. pero yung may oil, lagi talaga. i experimented with substituting butter with oil in a recipe and nagoil din siya. whereas nung butter yung gamit ko dati, di naman.

^^yun nga din iniisip ko eh. kasi when i look at cupcakes sa net, hindi naman ganun.

[j27]

^baka sa init ng panahon nga lang yan, kung dati e hindi naman nago oil. :-)

[lexi_girl]

^^sis, try using those aluminum muffin liners. Makapal siya but mahal! It doesnt absorb oil at all or.. Sometimes what i do nalang when using regular liners i double it nalang.

When baking carrot cake, it helps din to emulsify the oil. Beat first the sugar and eggs tapos pour the oil in a steady stream while mixer is on high.. Beat for one minute until emulsified and light in color (like making mayonnaise) this makes the cake light and moist but not greasy at all. The oil doesnt settle at the bottom kase.

[pixiedust]

^i do that. yung recipe kasi that i follow specifically says to do that. but doesn't solve the oiliness for me. i guess tama si beachgirl. baka nga dahil sa humidity.

[beachgirl]

^ baka nga sis. pero kung ilalagay mo naman sa ref, magiging dry sya diba? so mabuti na yung oily pero moist

[pixiedust]

^oo nga. personally, i don't like putting most cakes/cupcakes in the ref talaga. that's why i usually make it the day itself or the night before. if i need to keep it cool, nilalagay ko nalang sa room na naka aircon. hehe. at least di siya kasing lamig pag sa fridge.

i don't mind the oil naman. i'm just bothered by how it looks sa box na inaabsorb nung holder yung oils niya. but taste and form wise of the actual cupcake, no issues.

[lexi_girl]

How long ba pwede store at room temp ang cupcakes and muffins?