cynupstateny
Well-known member
recipe that makes 18 and I want 24. Thought it would be easier than doing the math!
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Do any of you know of a site where you can enter a recipe and it will scale it for you. I have a
- Thread starter cynupstateny
- Start date
This looks like it would do the job, but it will only do 1/2, 1 1/2 and double.
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
cynupstateny
Well-known member
Yeah- I saw that one. I need one third- guess I'll have to guess at one half cup plus
one third of one half cup.
That one and the 2 large eggs are the stumpers.
one third of one half cup.
That one and the 2 large eggs are the stumpers.
cynupstateny
Well-known member
This is why they should use weights instead of amounts in recipes!
cynupstateny
Well-known member
Here's what I did. I already toasted the nuts and I had the raisins soaking in the brandy.
I'm going to serve that over ice cream for dessert, give up on the cupcakes and make a meatloaf.
Tomorrow I'll attempt to put it in excel and work out the math!
Thanks, Meryl, for your help!
I'm going to serve that over ice cream for dessert, give up on the cupcakes and make a meatloaf.
Tomorrow I'll attempt to put it in excel and work out the math!
Thanks, Meryl, for your help!
cynupstateny
Well-known member
Thanks so much, Orchid. You can come over on Friday and have a cupcake with me!
I'd like the amounts for 24
My Favorites Zucchini Cupcakes with Cream Cheese Frosting
FAST
VEGETARIAN
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR
SERVES: 18
ingredients
cupcakes
2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
frosting
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest
directions
Make the cupcakes: Preheat the oven to 350°. Line 18 muffin cups with paper liners. Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes. Let cool.
In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.
In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper. In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.
Squeeze the zucchini dry. Stir the walnuts, raisins, zucchini and ginger into the wet ingredients. Add the dry ingredients in small batches until thoroughly incorporated. Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes. Transfer to a rack and let cool to room temperature.
Make the frosting: In a bowl, beat the cream cheese with the butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended. Spread the frosting on the cupcakes and serve.
I'd like the amounts for 24
My Favorites Zucchini Cupcakes with Cream Cheese Frosting
FAST
VEGETARIAN
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR
SERVES: 18
ingredients
cupcakes
2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
frosting
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest
directions
Make the cupcakes: Preheat the oven to 350°. Line 18 muffin cups with paper liners. Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes. Let cool.
In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.
In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper. In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.
Squeeze the zucchini dry. Stir the walnuts, raisins, zucchini and ginger into the wet ingredients. Add the dry ingredients in small batches until thoroughly incorporated. Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes. Transfer to a rack and let cool to room temperature.
Make the frosting: In a bowl, beat the cream cheese with the butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended. Spread the frosting on the cupcakes and serve.
Ooh, I'll be there! Here it is. I just copied the ingredients and put them
in and then scaled it to 24. The original amounts are just underneath. I didn't take the time right now to put in the directions, figured you don't need that right now. Just scaled it. These sound delicious and I'll finish putting it in tomorrow for me. Yum!
* Exported from MasterCook *
Cupcakes
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 2/3 cups walnuts
2/3 cup golden raisins
1/3 cup brandy
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
1 1/3 teaspoons baking soda
1 1/3 teaspoons baking powder
1 1/3 teaspoons cinnamon
1 1/3 teaspoons kosher salt
2/3 teaspoon fresh ground pepper
2/3 cup vegetable oil
2/3 cup dark brown sugar
2/3 cup pure maple syrup
1 1/3 teaspoons vanilla
2 2/3 large eggs
1 2/3 pounds zucchini
2 2/3 tablespoons candied ginger root
Frosting
2/3 pound confectioner's sugar
1 1/3 teaspoons cinnamon
2/3 teaspoon orange zest
2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
frosting
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest
- - - - - - - - - - - - - - - - - -
in and then scaled it to 24. The original amounts are just underneath. I didn't take the time right now to put in the directions, figured you don't need that right now. Just scaled it. These sound delicious and I'll finish putting it in tomorrow for me. Yum!
* Exported from MasterCook *
Cupcakes
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 2/3 cups walnuts
2/3 cup golden raisins
1/3 cup brandy
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
1 1/3 teaspoons baking soda
1 1/3 teaspoons baking powder
1 1/3 teaspoons cinnamon
1 1/3 teaspoons kosher salt
2/3 teaspoon fresh ground pepper
2/3 cup vegetable oil
2/3 cup dark brown sugar
2/3 cup pure maple syrup
1 1/3 teaspoons vanilla
2 2/3 large eggs
1 2/3 pounds zucchini
2 2/3 tablespoons candied ginger root
Frosting
2/3 pound confectioner's sugar
1 1/3 teaspoons cinnamon
2/3 teaspoon orange zest
2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
frosting
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest
- - - - - - - - - - - - - - - - - -
Oops Cyn...I left out some of the frosting ingredients. Here it is corrected. Sorry
* Exported from MasterCook *
Cupcakes
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 2/3 cups walnuts
2/3 cup golden raisins
1/3 cup brandy
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
1 1/3 teaspoons baking soda
1 1/3 teaspoons baking powder
1 1/3 teaspoons cinnamon
1 1/3 teaspoons kosher salt
2/3 teaspoon fresh ground pepper
2/3 cup vegetable oil
2/3 cup dark brown sugar
2/3 cup pure maple syrup
1 1/3 teaspoons vanilla
2 2/3 large eggs
1 2/3 pounds zucchini
2 2/3 tablespoons candied ginger root
Frosting
2/3 pound cream cheese
2 2/3 tablespoons unsalted butter
2/3 pound confectioner's sugar
1 1/3 teaspoons vanilla
1 1/3 teaspoons cinnamon
2/3 teaspoon orange zest
2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
frosting
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cupcakes
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 2/3 cups walnuts
2/3 cup golden raisins
1/3 cup brandy
1 1/3 cups all-purpose flour
1 1/3 cups whole wheat flour
1 1/3 teaspoons baking soda
1 1/3 teaspoons baking powder
1 1/3 teaspoons cinnamon
1 1/3 teaspoons kosher salt
2/3 teaspoon fresh ground pepper
2/3 cup vegetable oil
2/3 cup dark brown sugar
2/3 cup pure maple syrup
1 1/3 teaspoons vanilla
2 2/3 large eggs
1 2/3 pounds zucchini
2 2/3 tablespoons candied ginger root
Frosting
2/3 pound cream cheese
2 2/3 tablespoons unsalted butter
2/3 pound confectioner's sugar
1 1/3 teaspoons vanilla
1 1/3 teaspoons cinnamon
2/3 teaspoon orange zest
2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
frosting
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest
- - - - - - - - - - - - - - - - - -
cynupstateny
Well-known member
This is wonderful! Thanks!
cynupstateny
Well-known member
Made the cupcakes, Orchid. Tasted last night and thought they were just ok. Tasted this
morning and the flavors have blended more and they're really, really good. You can taste the hints of pepper, maple syrup and the orange zest. Don't think kids would care for them but I think the adults will really like them.
I added more 10x and orange zest to the frosting and topped them with a fine mince of crystalized ginger. Also added a ittle more ginger to the batter.
morning and the flavors have blended more and they're really, really good. You can taste the hints of pepper, maple syrup and the orange zest. Don't think kids would care for them but I think the adults will really like them.
I added more 10x and orange zest to the frosting and topped them with a fine mince of crystalized ginger. Also added a ittle more ginger to the batter.