The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

first cupcake vanlia

restless baker's picture
restless baker

first cupcake vanlia

hey guys, it's me again, I tried a new cupcake vanilla recipe and here are the result 

100 grams flour
4 grams baking powder
1 grams salt
100 grams room temp butter
100 grams caster sugar
1 egg
3 grams vanilla powder
15 grams milk

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buttercream :

1 gram salt
170 grams icing sugar
90 grams butter
30 grams milk
5 grams vanilla powder
color

baked for 15 min at 180-degree c 

Ok, here the thing, I think it was too sweet, at least for me, do I decrease the sugar ?? if I do, does it hurt my cupcakes in any way? 

I feel they didn't rise as much as I expected or maybe I am wrong, what do you think? 

as you could see some of them after cooling down slightly went down in the middle, why? and what should I do?

what do you think about my buttercream ??? it was also kinda too sweet if u ask me, but again I might be wrong so let me know what do you think. 

 

bread1965's picture
bread1965

:) 

You could entirely remove the sugar and it probably wouldn't have any affect other than the sweetness of the cupcake. We often put in only 1/3 of sugar for whatever sweets recipe we make - it's just a taste preference. As to the rise - looks good to me. Unless the crumb is dense, they look great! Middle down thing - you have to be super gentle with some baked goods.. when you take them out of the oven, handle them gently and let them "set".. before you jostle them around.. should help (but there could be something else at play)..

Butter cream too sweet? Really.. with 170g of sugar, what were you expecting!! :) 

Queen of Tarts's picture
Queen of Tarts

Yes, you can remove sugar from a bread recipe, but for pastries sugar is much more than "seasoning."  It's a very important building block that contributes to the final structure and texture of the cake, just like flour, eggs, etc. It also absorbs some of the water, which delays gluten development (it competes with flour for moisture) and gelatinization (the temp at which you cake will set).  And don't even get me started on caramelization...  In other words, it's not optional! 

Please let us know which method you used to make the cupcake (creaming?) and we will be able to troubleshoot it for you.  Perhaps you overmixed the batter?  Also, I'm always suspicious of formulas that repeat rounded numbers (100g of this, 100g of that, and 100g of that). Sounds like a recipe for a dense pound cake, not a cupcake.

There must be millions of recipes for cupcakes out there.  I'm sure you can find one that's formulated for less sugar.