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My cupcakes are dense

p
pangrumboon Oct 3, 2012 02:37 AM

I have tried baking the magnolia cupcakes twice and they came out dense, not light and fluffy like the reviews. And I only mix with a hand whisk until the flour is just combine then a little 3 stirs to smooth our the lumps. I creamed my grated butter with sugar and it was really light and fluffy. My flour is still good. I'm not sure what went wrong. Perhaps it was my baking tin? Did i bake it too long? too short? Thankyou so much.

  1. ipsedixit Oct 4, 2012 08:03 AM

    Where are you located? It may be an altitude or humidity issue.

    Also, try letting the muffin batter rest a bit before baking.

    6 Replies
    1. re: ipsedixit
      c
      cleopatra999 Oct 4, 2012 08:05 AM

      wouldn't that activate the gluten in the flour and potentially cause denseness?

      1. re: cleopatra999
        ipsedixit Oct 4, 2012 08:18 AM

        It depends on the leavening agent the OP is using.

        If you leaven with baking powder, you can let the batter sit for 15-20 minutes. This gives the flour time to properly hydrate. It will sort of magically finish mixing itself. Double acting baking powder gives some rise when it gets wet and then some more when it gets hot, so your muffins will still rise in the oven, even after sitting out for a bit.

        If, however, the recipe only calls for baking soda, resting is not necessary as the bubbles are all given up when the soda gets wet. Just incorporate and bake.

        1. re: ipsedixit
          c
          cleopatra999 Oct 4, 2012 08:46 AM

          didn't know! thanks! my recipes all call for baking powder, would it then be beneficial? or am I just safe if I don't get them in right away?

          1. re: cleopatra999
            Teep Oct 4, 2012 08:49 AM

            I've read that baking powder loses its effectiveness if stored too long in a humid environment. Wonder if the OP's is fresh?

          2. re: ipsedixit
            s
            sandylc Oct 4, 2012 08:51 AM

            ipse, it's cupcakes, not muffins....:-)

            1. re: sandylc
              ipsedixit Oct 4, 2012 09:54 AM

              You're right. Brain fart on my part. Actually diarrhea.

      2. s
        sandylc Oct 3, 2012 03:23 PM

        I agree with chowser that we need to see the recipe. I am also puzzled by the words "grated" and "butter" and "light" and "fluffy". Typically if you are creaming butter and sugar, you would use room temperature butter and it would be impossible to grate.

        1 Reply
        1. re: sandylc
          c
          cleopatra999 Oct 4, 2012 07:58 AM

          I have found that all ingredients works better at room temp, including eggs, butter and buttermilk or milk if called for. incorporate your eggs one at a time.

        2. chowser Oct 3, 2012 02:50 PM

          Are you using the recipe that calls for self-rising flour? I've always used room temperature butter, not grated. This is the recipe I use. All ingredients at room temperature.

          http://www.foodnetwork.com/recipes/sa...

          It might help if you posted the recipe you use, plus if you deviated from it. Did you bake it right after you mixed?

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