Recipes

[hondagirl]

Looking for a recipe for a vanilla cupcake that is dense like pound cake...  Don't like the box mixes because they are too soft and mushy... Any great bakers out there.....

[software]

For the Duncan Hines yellow butter mix, you can add some cream cheese instead of butter and use milk instead of water.

[hondagirl]

Thanks for the recipe for cupcakes... I am looking for something from scratch - dense muffins too... The ones from the supermarket are awful and sometimes tooi greasy/oil... Any bakers???

[Spacrazy]

Look on Martha Stewart’s Cupcakes (which I originally linked from this webpage) and I think the sponge cake recipe is what you might be looking for.  

We love it in my family but you will find a huge variety of any flavor you ever wanted.  Enjoy and happy baking!

[Nightowlz]

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@hondagirl wrote:

Thanks for the recipe for cupcakes... I am looking for something from scratch - dense muffins too... The ones from the supermarket are awful and sometimes tooi greasy/oil... Any bakers???

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@hondagirl 

I got this blueberry muffin recipe off the forums. I don't remember who posted it but Thank you. I'm pretty sure it came from Taste of Home. It's so good. The only recipe I have been using since I saw it here.

Blueberry Cream Muffins

• Prep 10 m Cook 20 m  Ready In 30 m
•  
• 2 eggs
• 1 cups white sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cups sour cream
• 1 cups blueberries

1. Preheat oven to 400°. Grease 12 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.
3. In a separate bowl, stir together flour, salt and baking soda.
4. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
5. Bake in preheated oven for 20 minutes

I sprinkled the top of the muffins with Turbinado Sugar.

[Spacrazy]

Wasnt even looking for recipes but saw this and can’t get them out of my mind so I’m fixin to make them (my tummy and my hips thank you in advance LOL).  

Will have to use frozen blueberries but have other ingredients on hand. Wish me luck - yum!

[sfnative]

@hondagirl 

I have a recipe for a white versus yellow vanilla cake recipe, which we used in my small bakery some years ago.  It is more dense than others and also suitable for layer cakes and wedding cakes.  Let me know if you're interested in the recipe.  You can modify the amount to suit your needs.  If you do, I'll need a bit of time to pull it out, as it's not in any of my regular recipe binders.

This recipe would be lots of fun now, with the craze to create colored cake layers and colored cupcake, with the addition of gel colors.  Can't use that with yellow or golden cake batter.

Marthat Stewart has a fab recipe to create an ombre cake.  It's fabulous!  Though I still make and sell cakes, one at a time, if I were a lot more involved, I'd be offering and making ombre cakes.  They are so cool!

~Rebecca

[3DogMom2022]

Hi @sfnative  I’m new to posting here, but read these forums all the time. Also I live in Northern CA as well. I’ve been a QVC shopper since the beginning, though I buy less and less these days. Anywhoooooo........I wanted to ask you if it you would be interested in sharing your cake recipe with me? I would LOVE to have it! I’m sorry I waited so long, but I thought perhaps it would be posted here. I do understand if you don’t want to though, as you used it in your bakery. Happy Baking! (I just made a lovely peach cobbler with tree ripe organic fruit and a pecan-cinnamon roll top. It is very good. The great peaches make all the difference.)

[house_cat]

I always add a small package of vanilla instant pudding to the mix and bake at 325°.  I'm not sure if they will be as dense as you desire, but it makes a difference.

[sfnative]

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@3DogMom2022 wrote:

Hi @sfnative  I’m new to posting here, but read these forums all the time. Also I live in Northern CA as well. I’ve been a QVC shopper since the beginning, though I buy less and less these days. Anywhoooooo........I wanted to ask you if it you would be interested in sharing your cake recipe with me? I would LOVE to have it! I’m sorry I waited so long, but I thought perhaps it would be posted here. I do understand if you don’t want to though, as you used it in your bakery. Happy Baking! (I just made a lovely peach cobbler with tree ripe organic fruit and a pecan-cinnamon roll top. It is very good. The great peaches make all the difference.)

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@3DogMom2022 

Hi CaliDogMom!

Wow!  It's so great to have you here with us.  I do believe that there are quite a few who have been here since the beginning as well.  I made my first purchase in 1989, so, gosh, that's 30 years now.  I purchased silver and black onyx earrings from a show hosted by Kathe Levine.  Still have those earrings and wear them once in a while.

My white cake recipe:  I'd be happy to share it with you!  It's now going on 8 p.m. here on the west coast and dinner is late this evening.  Tomorrow we're taking our granddaughter to the mall, as a treat, really, for all of us, before she starts kindergarten, and, we'll also go to Hobby Lobby across the street, which she loves - all of the fall and Halloween stuff is going to make her giggle with delight.

My point:  I'm also involved in a mighty case of severe sciatica right now, so whatever I do takes forever.  I don't recall which binder the recipe is in, so will have to work my way through them.  Please be patient with me.  I may not be able to post it until Saturday.  One thing I'll need to do is to re-type it in Word, as all of my bakery business was on a very old computer (drive), which my husband traded in for a new computer, without telling me.  At least I have hard copies.  Phew!

Promise I will get that to you.  It is a "sturdy" white cake, made to stand up to time and deco and as cake for weddings.  It's by no means pound cake,  just has a more sturdy crumb than a regular cake.