🔕 🔔
Loading…

My Basket ()

All questions

What changes would make “Bridge Creek Fresh Ginger Muffins” into cupcakes?

5b58ee13 7d3a 431e 9ca7 4233881b9c6b  imag1463

Because I’m pretty sure we’re already there.

If not explicitly, the recipe at least skirts a blurry line. Creaming butter and sugar, as well as including two eggs for two cups of flour certainly puts us in cake territory with a dense sponge crumb. But it also comes pretty close to Ruhlman's 2:2:1:1 (Flour, Liquid, Egg ,Fat) ratio.
So where would a “Bridge Creek Fresh Ginger Cupcake” diverge from the existing recipe in your book? What line once crossed makes a batter irrevocably cake for you?

https://food52.com/recipes...

asked by PhillipBrandon 11 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 441 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

Frosting. And time of day.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

Frosting. And time of day.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1b775d23 967c 4d8a 886f b0b6459d7134  fb avatar
added 11 months ago

cream cheese icing.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.