cynupstateny
Well-known member
other cupcakes and I'm trying to figure out why. Because of the buttermilk? Or does it need more baking soda. Really like the recipe but I'd also like a domed top.
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Question about those Lemon Zucchini Cupcakes. They didn't dome as much as
- Thread starter cynupstateny
- Start date
Cyn, According to this blog a few minutes of high heat does the trick have a look
https://www.thekitchenwhisperer.net/2012/07/22/bakery-style-high-domed-muffins-how-do-they-do-that/
https://www.thekitchenwhisperer.net/2012/07/22/bakery-style-high-domed-muffins-how-do-they-do-that/
Cyn, I have a question for you. I had one lonely zucchini so I grated that and got 1 cup.
So I cut down the recipe to use just 1 cup of the veggie. However I didn't want to cut the eggs to halves...so I found the two smallest fresh eggs and used those. Sadly it ended up too eggy and very yellow.
Also I didn't squeeze out the grated zucchini and it left wet spots in my baked batter. I'm wondering if I just had a very watery zucchini? Or was I supposed to squeeze out the liquid?
Finally, I made it in a 8x4" bread pan which worked perfectly, but it baked absolutely flat, which isn't an issue for me.
Oh...I didn't use buttermilk because it had expired in May. Oops.
So I cut down the recipe to use just 1 cup of the veggie. However I didn't want to cut the eggs to halves...so I found the two smallest fresh eggs and used those. Sadly it ended up too eggy and very yellow.
Also I didn't squeeze out the grated zucchini and it left wet spots in my baked batter. I'm wondering if I just had a very watery zucchini? Or was I supposed to squeeze out the liquid?
Finally, I made it in a 8x4" bread pan which worked perfectly, but it baked absolutely flat, which isn't an issue for me.
Oh...I didn't use buttermilk because it had expired in May. Oops.
That is very interesting. It would seem to me that the one thing it does is bake the
muffin at 350-375* for the entire baking time. When you open the door to put the muffins in, the temp will drop by probably 50* and will take several minutes to go back up.
And yes, as Cyn said this id just for muffins
" One thing to keep in mind, this is for MUFFIN batter, not cupcakes. There’s a huge difference between cupcakes and muffin batters folks."
Gonna send this to my DGD who is a baking expert--and really should do it as a profession or a side profession. She will really appreciate the precision of it.
muffin at 350-375* for the entire baking time. When you open the door to put the muffins in, the temp will drop by probably 50* and will take several minutes to go back up.
And yes, as Cyn said this id just for muffins
" One thing to keep in mind, this is for MUFFIN batter, not cupcakes. There’s a huge difference between cupcakes and muffin batters folks."
Gonna send this to my DGD who is a baking expert--and really should do it as a profession or a side profession. She will really appreciate the precision of it.
cynupstateny
Well-known member
I didn't squeeze out the zucchini, Marilyn. I was surprised the cupcakes came out so well
Usually doesn't when I mess with the ingredients.
Usually doesn't when I mess with the ingredients.