Famous plum torte as muffins?
I love Marian Burros' famous "Plum Torte" recipe, which used to be printed in the New York Times every year. Has anyone ever made it into muffins? I think it would make spectacular muffins, but I've never made a cake recipe into muffins. Is it fairly straightforward - do you just cook them for less time, or do not all cake recipes make good muffins?
I also wondered about making my (sorry to brag) terrific carrot cake recipe into cupcakes.
If anyone has experience with this, please let me know. Thanks!
I've never gone cake to muffins, but I have gone from a cornbread recipe to corn muffins. I made the same batter and then watched closely during baking. They cooked in a little less than half the time and came out great.
Point being, I'm not sure there are any good "rules of thumb" here. I would just try it and see what happens. I have a hard time imagining it not working, unless it was a yeasted cake or something more complicated, but who knows.
Let us know how it goes!
I have made quick bread loaf recipes into muffins, and vice versa, and I've had no problems. I have also seen directions for this sort of thing - I am sure there are examples of this in Baking with Julia. I think the idea of an individual plum torte sounds really lovely.
I go by the times and temps for different shapes/sizes of pans
that are on the labels of boxed cake mix. Usually it's the same temp but a third the time, for cupcakes/muffins. If you are not using paper liners, be sure to grease thoroughly. I like to "flour" the tins with sugar rather than flour. You'd think it would scorch but it doesn't. The cupcakes release easily and have a delicious sweet crust.
Thanks for everyone's help and suggestions! I think I will try this weekend. I have always used muffin liners, but I LOVE the idea of a sweet "crust." Thanks for the sugar idea!
I am curious how the muffins from the plum torte recipe turned out. I am thinking of doing the same thing. What can you recommend?