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Can Madeira cake recipe be used for cupcakes?
Hi,
I know there are many Madeira cake questions already on here, but I haven’t seen one yet about cupcakes. I have been asked to make a Madeira Mickey Mouse cake (sitting up like Paul’s teddy cake) but the lady would like a taste test of the cake first (understandably). I have found a recipe on here (see link below) which sounds pretty good, but having read a number of the other questions about madeira cake burning or being dry i’m wondering whether trying to make it as small cupcakes would actually be a mistake? Can anyone advise please.
http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/
Also i’m thinking of using a jam and white chocolate buttercream, will this be ok as filling for stacking and as the base for the sugar paste, or would something else be better?
Thanks in advance, Jay
PS. This Q&A section on here is so helpful, thanks to everyone who contributes their advice and helps us inexperienced beginners….thanks so much 🙂
Hi,
I know there are many Madeira cake questions already on here, but I haven’t seen one yet about cupcakes. I have been asked to make a Madeira Mickey Mouse cake (sitting up like Paul’s teddy cake) but the lady would like a taste test of the cake first (understandably). I have found a recipe on here (see link below) which sounds pretty good, but having read a number of the other questions about madeira cake burning or being dry i’m wondering whether trying to make it as small cupcakes would actually be a mistake? Can anyone advise please.
http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/
Also i’m thinking of using a jam and white chocolate buttercream, will this be ok as filling for stacking and as the base for the sugar paste, or would something else be better?
Thanks in advance, Jay
PS. This Q&A section on here is so helpful, thanks to everyone who contributes their advice and helps us inexperienced beginners….thanks so much 🙂
Hi jayzell69
Yes madeira recipe can be made into cupcakes. You’ll get about 24 cupcakes from a normal 8″ cake recipe. Keep the temperature the same as in the original recipe and bake for between 20 – 30 minutes but keep an eye on them as all ovens are different so may bake slightly for more or less time. Why not scale your recipe down to say a six inch cake? use it to fill your cases at different levels, bake and see which level of mixture gives the best results. Madeira cake does dome so this experiment would help determine how much to fill the cases. You can scale the recipe down here http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use. Jam and white chocolate buttercream would be perfect but don’t overdo the jam as it may squish out. Let the white chocolate butter cream firm up before adding the sugar paste. If you’re worried about the cake being dry brush the cupcakes with simple syrup made from equal quantities of sugar and water or fruit juice, boiled for a minute, cooled and applied on with a pastry brush. The syrup will soak down and keep the crumb moist. Experience comes with experimenting, that’s how we all learn. Good luck and happy baking. x
