Splitting cupcake batter for two flavors, help
I'll be baking my first ever made-from-scratch cupcakes today, but don't want to be bothered making a batch of chocolate and vanilla. Instead, I'd like to split the vanilla based batter and add cocoa powder to one and not the other.
It seems logical to me, but wanted to know if there were any repercussions in taking this short cut.
I'll be using Ina Gartens Barefoot Contessa at Home recipe for chocolate cupcakes and planned on using half the cocoa and half brewed coffee since it's for half the batter.
Is this going to work?
-
Thanks everyone for the help. I ended up just making all chocolate because the kitchen was getting hot and i couldn't focus on splitting ingredients in two. Texas heat in the summer without air conditioning is rough! They are tasty though, made with Valrhona. Not bad for the first time. Thanks again y'all.
-
-
-
It's going to be hard to properly incorporate dry cocoa into the batter without beating it so much that the gluten makes your cupcakes chewy.
Split your ingredients before combining wet & dry, then do up your vanilla cupcakes first and get them baking, and then you can use the same bowl to mix up the chocolate ones. Sift the cocoa into your dry ingredients and proceed from there.
›2 Replies-
re: weezycom
greygarious
May 15, 2009 11:03 AM
I agree about the difficulty of blending cocoa powder into the finished batter. Another way to go is to divide your wet and dry ingredient bowls in half, get the vanilla ones in the oven, then whisk/beat the cocoa powder into the remainder of the wet ingredients until smooth before mixing with the other dry ingredients.
-
