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Old 08-09-2011, 04:51 PM   #11
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Originally Posted by Sir_Loin_of_Beef View Post
Are you using cupcake papers or pouring directly into the cupcake tin? In order for the cupcakes to rise properly, they need something to grip, so if using bare cupcake tin, you need to grease and flour (or sugar) the cups; grease so they don't stick to the pan, and flour or sugar for grip.
I used cupcake papers

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Old 08-09-2011, 06:11 PM   #12
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Comcast dumped a longer reply - here's the short story:

the water content of the strawberry puree is a big variable - fresh will vary - frozen, depending on thawing/draining - could vary even more.

also the 1 tsp of baking powder strikes me as on the very scant side - self rising flour for example is 1-1/4 tsp per one cup

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Old 08-09-2011, 07:53 PM   #13
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I was thinking the same thing, there seems to be too little baking powder. Other than that, the recipe seems like it should work.
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Old 08-10-2011, 07:21 AM   #14
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Use cake flour.
Less is not more. More is more and more is fabulous.
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Old 08-10-2011, 12:16 PM   #15
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Cake Flour and the amount of baking powder could help; however, this is my concern.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
The eggs are where you get your volume and light texture. Many recipes which ask for eggs and egg whites have you beat them first until very thick, light in colour and "fluffy" or frothy. The strawberries will weigh the batter down so only barely mixing in the eggs does not provide any lightness to the batter. I have a strawberry cupcake recipe I will see if I can dig out and compare it.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 08-12-2011, 04:49 AM   #16
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1. puree will "dense" up the ccakes

2. use two whole eggs: the 2 egg whites don't provide enough structure of the batter with puree

3. add another teaspoon of baking powder: the batter with puree will need more than one teaspoon to leaven it ..

4. don't use cake flour - the lower gluten content will not provide enough structure for the batter with puree

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buttermilk, milk, other

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