Ask MetaFilter questions tagged with cupcakes

Baby's First No-Hives Cupcakes, from the Hive Mind

Viola — Thu, 16 Jul 2009 12:31:55 -0800

I'm baking cupcakes for a toddler's first birthday, and I'd like to find an allergen-free recipe (no eggs, buttermilk, chocolate, nuts, etc) that is still tasty enough for adults to eat. I was considering baking two separate batches of cupcakes--one safe for the toddlers (of organic-minded, allergy-phobic parents) who might eat a couple bites and smear the rest on their faces, and another batch for adults who would enjoy baked goods beyond the inevitable sugar high. But I feel pressed for time and don't want to spend that much energy on a dozen baby-safe-but-egglessly-gross cupcakes if 90% of the finished product winds up on the picnic tables.

So what are my options for a hybrid of baby-safe and interesting, tasty cupcakes? I'm willing to compromise on the eggs if anyone can produce decent evidence that eggs in baked goods won't pose a threat to kids over one year, as my Google searching has been inconclusive.

If this sounds overly paranoid, it's because many folks at the party--including the birthday girl's parents--err on the side of extreme caution when it comes to their kid's diet: I had to rigorously persuade the mother to let her 1 year-old have processed sugar at her birthday party. This means any ingredients that pose even the slightest threat to little kids (chocolate, peanut butter flavoring, whole milk, strawberries, raspberries, real almond extract, honey) are strictly verboten.

And yes, it would also be cool if the adults won't have to suppress the urge to spit out the baby-safe cupcakes as well!

Thanks in advance!

Cupcakes take over the World.

santojulieta — Wed, 17 Dec 2008 09:33:38 -0800

How can I make nice, thick, non-buttercream frosting for my cupcakes as seen on these Candy Cakes cupcakes in London?

Baking with alcohol?

piratebowling — Sun, 07 Dec 2008 14:35:09 -0800

I have a fantastic cupcake idea, but it involves baking with alcohol, which I'm not familiar with. Help! What I'm going for is cupcakes that are a spice/rum cake with eggnog frosting (there will be a slight splash of rum in the frosting as well).

I know baking is a very careful chemistry, so I don't want to throw off the cake batter by just throwing a bit of rum into a spice cake. I also tried looking up rum cake recipes, most are NOT what I want (they either use pre-made yellow cake mix or call for a rum glaze to give it that rummy goodness). I want a rum spice cake from scratch, and preferably with rum in the batter.

So, my questions:

1) Does anyone have a from scratch spice-laden rum cake recipe?
2) Failing that, how does one compensate for alcohol added to a cake recipe?
3) Failing that, am I really just looking for a rum soak for the cupcakes?
4) Failing that, would a rum glaze + frosting be a sweetness overkill?

I want to have my cake & frost it, too!

numinous — Mon, 13 Oct 2008 15:23:27 -0800

[Cupcake-Filter]: Why is my cream cheese frosting an irreparable mess? How can I make some that is temperature stable? Great culinary minds of the hive, I beseech you! I recently finished a test-batch of Mummy cream-cheese frosted red velvet cupcakes that I plan on making again for my younger sister’s halloween party in two weeks. They are darling and festive, and she is over the moon with the presentation. However, frosting them and having them retain their shape is a NIGHTMARE!

While the recipe I used results in a delicious frosting, it ends up being a hugely goopy mess when it warms to room temperature. Getting the ribbons to keep their shape is difficult; even applying the ribbons in the first place was a challenge, as the frosting kept melting in the bag while in my hands. Making cupcakes should never be this frustrating! (I want them to taste like love, not bitter resentment.)

I’ve tried refrigerating them first to “set” the frosting, but 20 minutes after being set on the counter the frosting begins to melt. This is problematic as these cupcakes will have to sit out in room temperature for approximately 2 hours during the course of the upcoming party.

The recipe I used is as follows:

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick Smart Choice (Vegan Butter Substitute)
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

What is the secret to finding a temperature-stable cream cheese frosting?
Should I substitute the vegan butter with vegetable shortening? Should I be using more of something, and less of another?

I know that there must be some solution, as evidenced by the numerous cupcake bakeries (Magnolia, Sprinkles, Miette, Yummy Cupcakes, etc.) that leave their cream-cheese frosted cupcakes on display with great success (and no melting!). What is their secret? I would like the frosting to be as close to this recipe as it can be (no HFCS if at all possible, for instance), but I am definitely open to suggestion. Thank you!

Give me cupcakes or give me death!

mrhaydel — Mon, 29 Sep 2008 05:18:23 -0800

Where can I find awesome cupcakes in D/FW, D.C., and Boston? After (finally) purchasing a baker's dozen of cupcakes from Sprinkles Cupcakes in Dallas, I've come to the realization that I want to seek out other cupcakeries both in my hometown, and upcoming travel destinations. I'm in Arlington, Texas, so, Sprinkles in Dallas is/was a rather far drive (albeit worth it IMO).

All that being said, I'm really wanting to find some great places to get great cupcakes. And, I'm not talking about your run of the mill Mega Mart kind that come in a plastic container. I'm talking about the gourmet type with amazing flavors like Ginger Lemon and Key Lime.

First and foremost, I'm interested in bakeries in the Arlington/Fort Worth, TX area. Ideally, these bakeries wouldn't be much further west from Arlington than downtown Fort Worth already is, but, I'm willing to drive if the cupcakes are mind blowing.

Secondly, I will be traveling to Annandale, VA/Washington, D.C. in October, and Boston, MA in November. I'd love to check out cupcakeries while I'm there if at all possible.

Bonus points if you've actually frequented your suggestion and can recommend your favorite flavor.

So, help me, Hive Mind, you're my only hope!

I need a cute business name

FritoKAL — Wed, 20 Aug 2008 19:00:26 -0800

Help! I need a cute and quirky name for a small baking business - more catering than not, and definitely on the cute-and-quirky side, since it specializes in cupcakes. It's sort of last minute because it's been very word of mouth lately but I have a delivery to make and the person I'm making cupcakes for asked if I had business cards. I can make them very last minute, but I'm stuck on business names.

Useful facts to know:

I live in San Diego, CA.
I am a fan of internet memes.
I'm female.
I work in IT.
It's pretty much all cupcakes all the time around here. (And by here, I mean my house and very tiny baking empire)
I'm more inclined to cute and quirky than uber-slick and professional. I mean, it's -cupcakes-.

I briefly considered "I heard you like cupcakes", in the "I herd u liek mudkips' sense, and using the meme-spelling for internet-culture savvy folks, but it seems too long and WAY too quirky.

I'm at a loss. Halp?

Help me make the best cupcakes ever.

The Esteemed Doctor Bunsen Honeydew — Sat, 02 Aug 2008 23:24:18 -0800

What are the best cupcakes you've ever ever had? How can I make them? I'm looking to bake the best, most delicious, wonderful cupcakes ever. Like, cupcakes that would win awards. So please, share with me your tips, tricks, and recipes, and maybe i'll send you a few. okay, probably not really.
also, bonus points for a really really good cream cheese frosting.

Mmmm... cupcakes nom nom nom...

missuswayne — Tue, 13 May 2008 07:15:53 -0800

Help me improve the texture/crumb/density of my cupcakes! As the mother of two young children, I find myself baking more cupcakes than I used to. I'm having trouble, though, with my cupcakes being TOO fluffy. I know fluffiness is something most bakers strive for, but I think mine generally come out too light and airy. Moist, but really, really light. I prefer a more substantial cake, something with a little more heft. As an example, I have had great success with this recipe for chocolate cake, the crumb and density are perfect. The last time I made yellow cupcakes, I used this recipe, and my results were too fluffy for me.

Is it a matter of the dry/wet ingredient ratio? The all-purpose flour vs cake flour? Butter vs oil? Or is it possible that I am mixing too much air into the batter? I am using a stand mixer with the paddle attachment, and I try not to over mix.

Any help would be appreciated, as I am going to be making more cupcakes tonight (I was planning to try this recipe) for my son's class.

Mmm cupcakes. Where can I find yummy cupcakes in Philly?

8dot3 — Fri, 11 Apr 2008 06:53:41 -0800

Does anyone have any recommendation of where I can find tasty cupcakes in downtown Philadelphia? My SO is craving cupcakes and I promised to bring them home for dessert tonight, and I am at a loss as to where to find them. West of Broad is preferable, but anywhere Center City-ish would be fine.

Cupcakefilter?

FritoKAL — Tue, 26 Feb 2008 22:34:21 -0800

Cupcakefilter. I have a cupcake recipe I want to change in order to produce other flavors with the same approximate texture. Details below, because I've included a link to the recipe. I've been using the recipie here - One-bowl Chocolate cupcakes to make a whole buncha various kinds of chocolate cupcakes. Lots of yum, I talk about it a ton on my livejournal, yadda yadda.

I really really like the texture. It's super fluffy, moist, isn't really crumbly, and is overall really really yummy.

I am not having nearly the same amount of success with vanilla cupcakes. Is very frustrating.

What I really want to do is take this recipe and make it vanilla. Or white chocolate. I'd be happy with either.

I know that I can't just remove the cocoa, there's so much of it that it acts as a dry ingredient and adds some texture to a really liquidy batter. But I don't know what to substitute. Flour? Sugar? Some of both?

As for the white chocolate - what there? I know very well that white chocolate 'hot chocolate mix' is a Big Fat No, because it has a bunch of sugar in it. Or... would it work?

I know I could experiment. My friends would probably eat any kind of mess I made as long as it was somewhat tasty, they've eaten some failures before. (We will not speak of the lemon incident) - but I'd rather not waste my time, their time and everyone's tastebuds when I can pick the brain of a billion people on metafilter first.

Sopranos-themed dessert ideas?

inigo2 — Fri, 08 Jun 2007 12:34:14 -0800

Any ideas for a good Sopranos-themed dessert food for the finale on Sunday? Specifically, any tips on decorating cupcakes with a Sopranos-related theme? I've seen these Hoffa cupcakes and as of now that's the direction I'm looking, but anything else come to the minds of you creative types? Nothing too complicated, ideally... Thanks!

Cupcakes in New York.

Sreiny — Mon, 18 Sep 2006 07:48:38 -0800

I'd like to have cupcakes delivered to someone in New York City, I'm in Chicago. I want to send cupcakes to a recruiter that I worked with in New York who was super-friendly and great and put in a lot of work for me. I took a job with another company though in Chicago, outside of her realm, so she has lost my business. I want to send her some cupcakes as a thank you for the work she did for me.

Any suggestions for bakeries in the city that will deliver her up some cupcakes, maybe even with a small thank you note?

Also, if this idea sounds ridiculous, I suppose you can say so. I think it'd be a pleasent and fun unexpected surprise in the middle of a workday. Either way, your help as always would be appreciated.