guysssssss m so depressed i tried to make cup cakes.. the rainbow ones but had a horrible experience i feel like cryinggggggg.. i dunno went wrong.. here the points which i think mite have caused them to b biscuity and lookin.
i put them on 200 C like the recipe said but for a bit too long .. i pre heated oven for abt 20 mins i guess
maybe i put alot of batter in there to begin with…?
please tell me why u think they sunk in between.. they rose too but they had a ‘pattha’ huwa texture from top.. and biscuity type too.
i cant post pic.. its showing only ‘select multiple files’ and start uploading files.. its not showing browse button.
mall, which recipe are you using?
The only times I've had that kind of texture is when either the oven wasn't the right temperature, or when I didn't use the exact quantities stated on the recipe.
thanks for the reply. i followed this recipe but made sugar to b exact like flour.. 3 cups cus normally in recipes flour is same like sugar so i added more than the wot was mentioned in recipe. plus i didnt add buttermilk.. it was a normal cup cake recipe but i added colors in it... and it said butter.. i used half butter half maragrine since i ran out of butter ... thaz all i remember doin differntly. i wanna put picture but its not showin browse button
oh my cupcake also tastes buscuity\i used all purspose flour for the first time and recipe mentiond cake flour, and then i made yesterday using regular atta ..lol tasted the same.
next time i will make using cake flour after i m done finish eating these
The sinking in usually happens when there's too much air in the mixture. Did you use an electric mixer at high speed? You should use an electric mixer at the lowest speed and not for very long.
The caramalisation/crispy texture on the top was most likely due to too much butter and sugar.
Here's the recipe that I use and it never fails:
Preheat oven.
150g margarine, 200g sugar, mix both using an electric mixer at lowest speed until well blended and creamy. Beat in 2 large or 3 medium eggs, one at a time. Add a tsp of vanilla essence. Add 250g of self-raising flour (or plain flour with a little over 1 tsp baking powder) and mix well. You will most likely need to add more liquid in order to adjust the consistency of the batter. So add in 1 tbsp of oil and some milk (bit by bit) until you have the right consistency. Be sure not to mix the batter too much to avoid introducing too much air. Bake at 200 degrees celsius.
1) I used nornal flour ( cus the recipe already has soda and bakin powder in it)
2) I used half butter half margarine
3) I beat alot yes!!!! the recipe said to beat after addin each egg so yes i beat alot after addin each egg!
4) I didnt add buttermilk or zest or extract (used essence instead)
4) maybe the temperature was high for a long time... i had it on at 5.35 and put in at 5.55pm.
5) I put in alot of batter in each case as a result it rose way too much and sunk in between?
RECIPE
INGREDIENTS:
Butter softened 250 gms
Eggs 4
Caster sugar 1 1/4 cup
Flour 3 cups
Baking powder 1 tsp
Bi carbonate of soda 1/2 tsp
Grated zest of orange 1
Buttermilk 3/4 cup
Vanilla extract 1 tsp
METHOD:
Preheat oven to 200 C.
Cream the butter and sugar until light and fluffy. Beat in the eggs adding one at a time and beating well after every addition. Add the orange zest and mix well.
In a jug combine the vanilla essence and buttermilk. Sieve the flour along with the bi carb of soda and baking powder. Add a third of the flour and fold in to combine then add a third of the buttermilk and mix well. Repeat the process till all the flour and buttermilk in mixed in. Grease and flour a bunt tin or a loaf tin.
Pour batter into the prepared tin and bake for 40 minutes to an hour until skewer inserted comes out clean. Allow cake to cool slightly and then turn out of cake tin, serve warm or then at room temperature.
now the qs is.. from the inside it was like a cake but from top totally over crispy, not even biscuity.. after coolin it was solid rock! wot do u guys things i did wrong?
PS: isnt the pic so depressing. i cant stop thinkin abt how mcuh i wasted. i hate myself for not using less cups.. i wasted so much. all is in the bin now :(
i would still have made hubby eat it. why waste. :\
he ate a few pcs but it was alottttttt.. if u read the recipe ull know. anyway i was and am too depressed to even think abt anythin else except that this is the second time i failed.
ure so damn rite. i used the same amount of sugar like flour that is 3 cup flour 3 cup sugar although in recipe they said use 1 1/4 cup sugar only!!cud that be the reason.. i thought the rule is equal flour equal sugar.... i referred shireen apa recipe and sugar flour was equal so i thot i shud do the same n not follow this recipe in regrds to sugar
how long r v supposed to beat sugar n butter. i beat alot actually to get the fluffy texture..mine rose well after beating n was nice n thick like u use for icing.. i dun think it was smooth n fluffy
That recipe you posted is confusing. Why does it not measure everything in either grams or cups, why both
Way too much sugar, that was why they had a biscuity, crispy texture… due to the caramalisation of the sugar.
I only mix sugar and butter at low speed for like 2 minutes or so. Until they’re well combined and creamy. You shouldn’t beat the mixture so much, it’s not supposed to be fluffy with so much air. That’s why they sank.
But I used normal sugar which is more coarse than the finer castor sugar.
Even 150g sugar will do fine because 200g was still a bit too sweet for me. I'd say go for 150g butter, 170g sugar and 250 flour. That should be grand.
btw the recipe also said to put flour 2,3 times as in lil by lil.. i folded alot each time fearin there will b lumps if i dun. in cupcakes r v supposed to put all flour at once
i tried to make cup cakes.. the rainbow ones but had a horrible experience i feel like cryinggggggg.. i dunno went wrong.. here the points which i think mite have caused them to b biscuity and lookin.
