From pound cake to cupcake?
I have been trying to do some research about turning a pound cake into a cupcake but have come up empty handed and could use some help or baking tips.
Here's what I am trying to do:
First, I know that I could just easily put the poundcake batter into the cupcake liner. I have tried this with mini cupcakes and it's okay since the cupcake is so small.
But I want to go big and use a standard cupcake liner but I'm afraid that will be too much and too heavy; to have that much of poundcake in a standard cupcake baking cup. I feel that would be a lot to take in as a cupcake and might clash with a cream cheese icing I'd like to use with it.
What I would like to do is maybe lighten up the cake so that it's not so heavy and achieves the texture, lightness, fluffiness and moistness of that of a standard yellow cupcake.
And while I can just use a different recipe, the recipe I have for the poundcake I love because it has a hint of a lemon/lime taste and I would like to keep that flavor going on in the cupcake to accompany the icing.
With all that said, any suggestions? :)
I found this recipe - http://smittenkitchen.com/2009/03/cre... and make both a cake and cupcakes. There is a comment near the end of the comments that helped with the cupcakes.
The 7-up pound cake sounds interesting, how would you describe it - light or dense? You may need to try a few sizes of cupcakes until you find the right size. Let us know if you need help disposing of the rejects... Good luck!
I don't understand, you want to use a poundcake recipe because of the flavor, but not the texture? Why not use a yellow cake (since that's the texture you want) and add the flavoring you use in the poundcake?
I often make poundcake in a mini loaf pan, makes 8. You can also buy papers for those.