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Making a carrot cake (loaf) recipe into cupcakes?

  • 03-10-2012 08:33AM
    #1
    leahyl
    Registered Users, Registered Users 2 Posts: 14,549 ✭✭✭✭


    Hi all,

    I want to make carrot cupcakes at the weekend and I have a Darina Allen recipe from her 'Ballymaloe Cookery Course' book for carrot cake which is baked in a loaf tin - just wondering if I could bake it as carrot cupcakes instead? I guess if I did I'd have to adjust the cooking time?

    Thanks


Comments

  • #2
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    Shouldn't be a problem, just reduce the cooking time. Check them after 20 minutes. I'd cook them at about 160-170 as well, just in case her temp is much higher.


  • #3
    leahyl
    Registered Users, Registered Users 2 Posts: 14,549 ✭✭✭✭leahyl


    Faith wrote: »
    Shouldn't be a problem, just reduce the cooking time. Check them after 20 minutes. I'd cook them at about 160-170 as well, just in case her temp is much higher.

    Thanks Faith - is the 160/170 temp for a fan oven?


  • #4
    The Recliner
    Closed Accounts Posts: 8,629 ✭✭✭The Recliner


    Faith wrote: »
    Shouldn't be a problem, just reduce the cooking time. Check them after 20 minutes. I'd cook them at about 160-170 as well, just in case her temp is much higher.

    That sounds about right to me

    I did that with a recipe last year and it turned out fine

    Better to have a lower temp and have to leave them in for 10 mins longer than to have it too high and dry them out too much

    OP I was using a fan oven and around the 170 mark


  • #5
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    Yeah, 160 will be fine for a fan oven. Top tip though, you'll get better baking results with a conventional oven setting if it's available to you. I'd do them at 170 conventional. The fans cause the batter to blow around and can cause uneven rising or domed tops :).


  • #6
    leahyl
    Registered Users, Registered Users 2 Posts: 14,549 ✭✭✭✭leahyl


    Faith wrote: »
    Yeah, 160 will be fine for a fan oven. Top tip though, you'll get better baking results with a conventional oven setting if it's available to you. I'd do them at 170 conventional. The fans cause the batter to blow around and can cause uneven rising or domed tops :).

    Thanks a mil Faith, and to the other poster too:) I think ours is a fan oven alright (I'm not even sure!) - No I think it is alright:o

    So I'll give them a whirl at 160 and see how I go :)


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  • #7
    ghartley
    Registered Users, Registered Users 2 Posts: 25 ✭ghartley


    Yeah you can use them but u will have to adjust the cooking time :)


  • #8
    leahyl
    Registered Users, Registered Users 2 Posts: 14,549 ✭✭✭✭leahyl


    Ok getting slightly panicky now - they're in the oven over 20 mins and still no sign of them being done!! In fact it looks like the haven't changed at all since I put them in the oven!

    The original cooking time for the loaf cake was 1 and 3 quarter to 2 hours so maybe the cupcakes would take longer than 20 mins also? God I hope they're not rotten now - If they ever actually bake that is!!


  • #9
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    I assume they're done by now. I based my 20 minute statement on average cupcakes, but I didn't realise the cooking time was so much longer. If I'd known that, I would have said to leave them longer. I'm sure they're lovely!


  • #10
    leahyl
    Registered Users, Registered Users 2 Posts: 14,549 ✭✭✭✭leahyl


    Faith wrote: »
    I assume they're done by now. I based my 20 minute statement on average cupcakes, but I didn't realise the cooking time was so much longer. If I'd known that, I would have said to leave them longer. I'm sure they're lovely!

    It's ok faith - I expected them to be more sponge like but thee was a lot I'd ingredients (dessicated coconut, walnuts and sultanas and grated carrot) that it wasn't really a cake batter so even though they didn't look done they actually were!

    They turned out ok actually with my cream cheese icing piped on top! I'm very proud!


  • #11
    annamcmahon
    Registered Users, Registered Users 2 Posts: 482 ✭✭annamcmahon


    If you have a food processor use it to blitz the carrots instead of grating them. It will make the buns much more cakey. I find grating them makes the cakes almost breast in texture.


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  • #12
    leahyl
    Registered Users, Registered Users 2 Posts: 14,549 ✭✭✭✭leahyl


    annamcmahon wrote: »
    If you have a food processor use it to blitz the carrots instead of grating them. It will make the buns much more cakey. I find grating them makes the cakes almost breast in texture.

    That's a very good idea annamcmahon - I'll keep that in mind in future! :-)


  • #13
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    annamcmahon wrote: »
    I find grating them makes the cakes almost breast in texture.

    :eek: Really?


  • #14
    annamcmahon
    Registered Users, Registered Users 2 Posts: 482 ✭✭annamcmahon


    Can you tell I spend a lot of time in breastfeeding based Facebook groups? Lol. That should have said bread texture


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