Cupcake Sponge Problem......

[turnitup]

...... mine always come out too airy and light. I really prefer a dense sponge for cupcakes.

I have used recipes from all kinds of book, including hummingbird but mine always come out the same.

Anyone know what I may be doing wrong?

Maybe try a muffin recipe instead? But don't stir very much with muffin mix, just enough so you can't see dry flour.

...light and airy sound beautiful to me...

light and airy cakes are lovely, but just not what I want for these.

Think it must be in the mixing - I use a kitchenaid but it was on low and for less than a minute. I think I will try folding the flour and eggs next time.

Show off!

I am kinda inlove with my KA

I've got one but never used it . Do you need to have the butter quite soft to make cakes in it?

I just made a batch this evening. Going to give them to my friend tomorrow to prove that you can make homemade cupcakes as beautiful as any shop! I found this wonderful site called 'edible glitter', and I tell you, you can do the most amazing things...Gave a little box of edible flowers and glitter to my daughter for Christmas, and an now addicted to giving away these beauties at every given opportunity!
Nothing like Homemade x

Add a bit of milk (if you dont already), mine are always fluffy as i mix my butter/marge and sugar for a long time, maybe if you dont mix for as long they might not be as fluffy.

Very at turnitup's KA.

4 eggs, 200g butter, 200g flour, 200g sugar, tiny pinch of salt, teaspoon of baking powder, teaspoon of vanilla extract. Mix the lot of it together with an electric mixer (I'm extremely lazy so microwave melt the butter first) until smooth, bake at about 160 degrees till golden brown and a skewer comes out clean, probably about 20-30 min. This is officially for a loaf tin but it works fine in cupcake tins. Quite a lot denser than your average cupcake I've found.

I use 4 eggs, 230g SR flour, sugar, stork marge,cream butter and sugar, add eggs and flour, mix for 1 minute.

Naoko's recipe is the same as the one I use. It's is lovely and dense. My FIL raves about it to the point of being embarrassing!

Same as Naoko almost, but I weigh the eggs and use that as the weight for everything else. Use really good rich eggs too and a drop of milk.

Is it plain or SR flour?

Plain :)

Thx

Thanks Naoko, will try that recipe..

Mollieo - no you can use any kind of butter and just blitz it. I always try to remember to remove the eggs and butter from the fridge an hour before tho because its just easier.

That recipe is also really great in a loaf tin, with slices of apple that have been soaked in a mixture of sugar, cinnamon and a dash of lemon juice stuck into it vertically in rows, in case anyone's interested :D

This is quite a "heavy" sponge

But I do 1 egg per 12 cupcakes, weigh the egg (approx 2oz) then measure same amount of butter, sf flour, sugar. Add 1 teaspoon baking powder and 1 teaspoon vanilla essence. Mix. I am not fussy, most of the time I microwave the butter, add sugar, mix, eggs, mix, everything else in one go.

8 oz SR flour
8 oz butter or marg
8 sugar
4 eggs
3 oz cocoa powder
tsp BP

This is a heavy mix - good in muffin cases.