i bake frequently, and found that adjusting two things helped greatly: - the amount of leavening - the amount of acid
for one batch of cupcakes (like the one you made, using 1 1/3 c. flour) i would use 1 to 1 1/4 tsp baking powder, 1 tsp baking soda, and a tablespoon of a.c. vinegar. the third thing that helps a lot is method: - in small bowl, mix dry ingredients - in large bowl, mix oil and sugars - in curdly milk bowl, add vanilla - whisk milk and dry mixtures into oily mixture, alternating.
You are a good daughter I think, making your mama some nice cupcakes! I don't know if you need one but I have a wonderful agave sweetened frosting recipe, it turns out every single time and is super delicious! I've totally forgotten where I got it from I've been using it so long... Here it is if you ever need it.
Vegan Chocolate Buttercream Frosting Makes 2 cups (frosts one 9 inch layer cake) ½ cup vegan butter ½ cup unsweetened cocoa powder 1 cup light agave 1/3 cup soy milk powder 1 Tbsp vanilla Beat the butter until softened and fluffy. Add the cocoa powder and agave and beat again. Add the soy milk powder, a little at a time, to achieve desired consistency. Add the vanilla extract and beat on high until smooth and fluffy. Store in the fridge for up to 2 weeks. But i've never had it last that long!!! I get my soy milk powder at Whole Foods.
Other than the possible leavening agents causing havoc, it could be your oven. My cupcakes would sometimes rise, sometimes not, even if using the exact same recipe and being really careful with measurements. But then I got an oven thermometre. It showed that my oven wasn't ever on the temperature I wanted it to be. It would say 180C on the oven, but the thermometre showed it was up to 20 degrees colder. Once I stopped relying on the oven to tell me the temp, and used the thermometre instead, they have turned out just as they should, and take the time the recipe says. No more guessing.
So yeah, maybe get an oven thermometre. They're not too expensive and really can make a huge difference.
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those look good...i'd totally bake some but i ate waaaay too many cupcakes last weekend...
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- the amount of leavening
- the amount of acid
for one batch of cupcakes (like the one you made, using 1 1/3 c. flour) i would use 1 to 1 1/4 tsp baking powder, 1 tsp baking soda, and a tablespoon of a.c. vinegar. the third thing that helps a lot is method:
- in small bowl, mix dry ingredients
- in large bowl, mix oil and sugars
- in curdly milk bowl, add vanilla
- whisk milk and dry mixtures into oily mixture, alternating.
those are my tips!
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Vegan Chocolate Buttercream Frosting
Makes 2 cups (frosts one 9 inch layer cake)
½ cup vegan butter
½ cup unsweetened cocoa powder
1 cup light agave
1/3 cup soy milk powder
1 Tbsp vanilla
Beat the butter until softened and fluffy. Add the cocoa powder and agave and beat again. Add the soy milk powder, a little at a time, to achieve desired consistency. Add the vanilla extract and beat on high until smooth and fluffy. Store in the fridge for up to 2 weeks. But i've never had it last that long!!! I get my soy milk powder at Whole Foods.
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So yeah, maybe get an oven thermometre. They're not too expensive and really can make a huge difference.
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