Cupcakes Conclusion

At the end of this chapter in response to my summer brief I have come to determine that all cupcakes are appetizing, but the 'ultimate cupcake' is either strawberry cheesecake or chocolate and banana. I documented each of the ten recipes in the exact same ways, through photography and impartial analysis. At the end of each recipe I asked my reviewer to give a mark out of ten to each end result, these ranged from a very disappointing 2 for my marshmallow creations to an impressive 9 for strawberry cheesecake.

In terms of additional information I asked a range of people which one of the cupcakes from the list of ten sounded most appealing without actually tasting them. I asked 40 people and the results were as follows:

2 - Vanilla
4 - Chocolate
5 - Lemon
7 - Chocolate and Hazelnut
5 - Chocolate and Banana
6 - Strawberry Cheesecake
4 - Marshmallow
1 - Red Velvet
0 - Black Bottom
6 - Peaches and Cream

This information goes to show that first impressions can be deceiving and the tastiest cupcakes arent necessarily the best sounding ones.

Peaches and Cream Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is incorporated.
3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a few more minutes until the mixture is smooth. Do not over mix.
4. Divide the sliced peaches between the paper cases so that the base of each case is covered.
5. Spoon the cupcake mixture on top until two thirds full and bake in the preheated oven for 20-25 minutes, or until light golden brown and the sponge bounces back when touched.
6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
7. When the cupcakes are cold, spoon the Vanilla frosting on top and finish with a light sprinkling of soft light brown sugar.

Below is a picture of me at every step in the recipe.

Below is the review for the Peaches and Cream Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Peaches and Cream Cupcake
Aesthetics:
In all honesty it looks very similar to previous cupcakes, such as plain vanilla and strawberry cheesecake. I would assume that it is a plain cupcake if I were none the wiser as there is not indication as to what is on the inside. I wonder if there was an error with the icing as it seems to have fallen around the sides and resembles more of a fairy cake. The small amount of cinnamon on top however adds a very nice smell and makes the cake seem more appealing.

Taste:
You need to get all the way to the bottom of the cake to find the peach and make sure you get a bit of everything on the spoon to experience it fully. The idea is very similar to the earlier strawberry cheesecake cupcake, but I have to say it is less successful. The texture of the peach is strange in the mouth but the flavour is definitely found in the bottom. Combine this with the moist vanilla sponge and icing and you have the makings of a great cupcake.

Additional Comments:
Technically there are no downfalls with this cupcake. The fruit is good, the sponge is tasty and the icing is a nice touch, but there is just no wow factor. It feels bland in the mouth and I would recommend a dollop of cream on the side to add another flavour.

Rating:
6/10

Below is a picture of the final cake.

Black Bottom Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. For the chocolate sponge base: put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.
3. Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender a the mixture thickens. Continue to beat until all the ingredients are incorporated.
4. Spoon the mixture into the paper cases until two thirds full.
5. For the Cheesecake filling: beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment until smooth and fluffy.
6. Stir in the chocolate chips by hand until evenly dispersed. Don't over mix, otherwise the cream cheese will start to split.
7. Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes. Don't over cook as the cheesecake will become very dry and crumbly.
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Below is a picture of me at every step in the recipe.

Below is the review for the Black Bottom Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Black Bottom Cupcake
Aesthetics:
To be completely honest it looks as if something has gone wrong during the baking process. I’m not sure if it has or this actually is how the final cakes are supposed to look. The cream cheese topping looks as though it is spilling out of the sides whilst the lack of icing is intriguing. It is the first cupcake without icing and therefore begs the question are there so many flavours that it doesn’t need the topping as well? Once you remove the paper case the chocolate smell becomes obvious.

Taste:
The cream cheese mix is really tasty, but there is only a thin layer in top of the cake. This makes the rest of the cake seem somewhat dry and more muffin like. The chocolate chips in the cream cheese mix are really nice and add another texture, maybe the cake would be better if they were also mixed into the chocolate mixture. I think that a layer of plain vanilla icing on top would not ruin the rest of the cake, but in fact enhance the other flavours.

Additional Comments:
Considering the potential these cakes had, the end results seem a bit of a disappointment. The chocolate mix, which made up the majority of the cake was stodgy and not that flavoursome. If there were no problems in the baking process then the recipe is not one of the best.

Rating:
5/10

Below is a picture of the final cake.

Red Velvet Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured.
4. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Turn the mixer to a high speed until you have a smooth, even mixture.
5. Turn the mixer down to a low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
6. Spoon the mixture into the paper cases until two thirds full and bake in the preheated oven for 20-25 minutes. Leave the cupcakes to cool slightly in the tray before turning them out onto a wire cooling rack to cool completely.
7. When the cupcakes are cold, spoon the cream cheese frosting on top.

Below is a picture of me at every step in the recipe.

Below is the review for the Red Velvet Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Red Velvet Cupcake
Aesthetics:
The contrast of the cream coloured frosting and the vibrant red of the cake itself is quite mesmerising. I have never seen any red velvet creations before so obviously I am stunned by the effect created by just using some food colouring. The red sprinkles on top obviously ass nothing to the taste but they are a great indicator as to what you are going to see when you remove the paper casing. Despite the good looks there are no smells coming from the cake, which may indicate a lack of flavour.

Taste:
The cake itself seems tasteless at first bite. However the frosting is very nice, quite sugary, but with the plain cake it goes very well. There is not much I can say about the flavour, it seems as though all these cakes are about is the look rather than the actual taste. However despite the lack of flavour the sponge is very moist and has the making of a really nice taste.

Additional Comments:
Obviously they do succeed in the department of looks, and I guess that’s what they are designed specifically for. The best looking so far, but probably the most bland.

Rating:
4/10

Below is a picture of the final cakes.

Marshmallow Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
4. Spoon the mixture into paper cases until two thirds full and bake in the preheated oven for 20-25 minutes. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cool, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
6. Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed, then spoon the frosting on top of the cupcakes.

Below is a picture of me at every step in the recipe.

Below is the review for the Marshmallow Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Marshmallow Cupcake
Aesthetics:
To be completely honest it doesn’t look appetising. I appreciate the sprinkles and the colour and vibrancy they bring, however the little marshmallows make it look clumpy and fatty. They give the impression that it’s very heavy in butter.

Taste:
Its weird. The cream tastes too buttery and it doesn’t compliment the marshmallow. It doesn’t mix well in the mouth, and the melted marshmallow in the middle is a very strange texture. The cake itself doesn’t feel present and the whole thing is too top heavy. There are too many flavours and textures pushed into one cake.

Additional Comments:
The cake stuck to the paper casing meaning it took a lot of effort to eat it in its entirety. The most disappointing cupcake so far purely because of the sickly taste and the obvious presence of far too much sugar.

Rating:
2/10

Below is a picture of the final cakes.

Strawberry Cheesecake Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed. Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
4. Divide the chopped strawberries between the paper cases so that the base of each case is covered. Spoon the cupcake mixture on top until two thirds full and bake in the preheated oven for 20-25 minutes, or until light golden brown and the sponge bounces back when touched.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.

Below is a picture of me at every step in the recipe.

Below is the review for the Strawberry Cheesecake Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Strawberry Cheesecake Cupcake
Aesthetics:
You can tell just by looking that it has a lot of flavours from the biscuit to the cream cheese frosting to the red of the strawberries coming through at the bottom. To smell it the biscuit drowns out all other smells. The fruit has made the bottom of the case soggy however and it is difficult to pick up.

Taste:
Really nice combination, its kind of like an upside down cheesecake because of the biscuit on top and the strawberries at the bottom. The fruit tastes very fresh and therefore the palette is not swamped by sponge. The cream cheese is a lot more subtle than previous icings that have been majorly sugary. It holds together really well considering there are so mnay aspects to it. Not repetitive because of the many different flavours, it did not get boring or samey at all!

Additional Comments:
Eat it with a spoon because otherwise it will be difficult to pick up with the fruit at the bottom. And make sure to get a bit of everything on the spoon top get the full effect.

Rating:
9/10

Below is a picture of the final cakes.

Banana and Chocolate Cupcakes

Recipe

1. Preheat the oven to 170 C.Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
2. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well.
3. Stir in the mashed banana by hand until evenly dispersed.
4. Spoon the cupcake mixture into the paper cases until two thirds full and bake in the preheated oven for about 20 minutes, or until light golden brown and the sponge bounces back when touched.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. When the cupcakes are cold, spoon the Chocolate frosting on top and finish with the chocolate shavings.

Below is a picture of me at every step in the recipe.

Below is the review for the Banana and Chocolate Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Banana and Chocolate Cupcake
Aesthetics:
The chocolate shavings appear attractive initially. Although the icing is chocolate coloured you can identify that it will have other flavours when you bite into it. Definitely the most pleasing on the eye so far. In terms of smell there is a hint of banana but it is not overpowering and the cinnamon and ginger do not come through at all, therefore the icing must overpower the smell of the cake itself. The weight of the cake it noticeable and it is without doubt heavier than the previous cakes.

Taste:
It really tastes like banana despite the scent not being there, and also the cinnamon and ginger come through as soon as you take the first bite. It is not light and airy, but the juxtaposition of the fruit and the chocolate is appealing. The consistency is quite chewy because of the mashed banana, however this is not a bad thing; it is just interesting to taste in the mouth.

Additional Comments:
The chocolate sprinkles are a bit of a pain as they just fall of the cake and make a mess around your mouth. These are the first cupcakes to be tried that have a fruity aspect and the first time that the icing has complimented the cake rather than overpowered it.

Rating:
9/10

Below is a picture of the final cakes.

Chocolate and Hazelnut Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well.
4. Spoon the cupcake mixture into the paper cases until two thirds full and bake in the preheated oven for about 20 minutes, or until light golden brown and the sponge bounces back when touched.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of hazelnut and chocolate spread.
6. For the hazelnut and chocolate frosting: beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment until the mixture comes together and is well mixed.
7. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
8. Stir in the hazelnut and chocolate spread by hand until evenly dispersed. When the cupcakes are cold, spoon the frosting on top and finish with as many hazelnuts of your choice.

Below is a picture of me at every stage in the recipe.

Below is the review for the Chocolate and Hazelnut Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Chocolate and Hazelnut Cupcake
Aesthetics:
The presentation it very nice and the icing looks very appetising. An interesting colour, not too chocolatey. Presentation wise they are the most impressive so far. The hazelnuts on top are cute but a little swamped by the rest of the cake. Smells a lot like coffee which is odd because there is no coffee in the recipe.

Taste:
There are a lot of flavours instantly. Chocolate mixed with the hazelnut. Very moist and the little scoop of Nutella in the middle is a nice touch. The hazelnuts on top add a very nice crunch, so much so that there could be more if there was room.

Additional Comments:
Quite rich but definitely the most tasty so far. Would receive a higher mark, but the richness means only one can be eaten at a time.

Rating:
8/10

Below is a picture of the final cakes.

Lemon Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the flour, sugar, baking powder, lemon zest and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
3. Add the egg to the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
4. Spoon the cupcake mixture into the paper cases until two thirds full and bake in the preheated oven for 20-25 minutes, or until light golden brown and the sponge bounces back when touched.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. For the lemon frosting: beat the icing sugar, butter, lemon zest and food colouring together in a freestanding electric mixer with a paddle attachment until the mixture comes together and is well mixed.
7. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
8. When the cupcakes are cold, spoon the frosting on top and decorate with a little lemon zest.

Below is a picture of me at every step in the recipe.

Below is the review for the Lemon Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Lemon Cupcake
Aesthetics:
Honestly doesn’t look very appetising due to the icing. It appears too lumpy and it looks like there may be too much of it. However it smells really nice, with the lemon coming through creating an enticing aroma. The few strands of zest on top finish the cake of nicely and gives you a taster for what you are about to eat.

Taste:
The lemon is not overwhelming because it is only really present in the icing, and you cannot really taste it in the cake itself. The zest placed on top seems to be where the real flavour is coming from. In general the texture is spongey and does not feel as greasy as the previous vanilla cupcake.

Additional Comments:
Prefers the size of this particular cake, as it is more manageable and doesn’t fill you up too much. Would definitely recommend baking this size of cake again.

Rating:
6/10

Below is a picture of the final cakes.

Chocolate Cupcakes

Recipe

1. Preheat the oven to 170C.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
3. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
4. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
5. Spoon the mixture into the paper cases until two thirds full and bake in the preheated over for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted should come out clean.
6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
7. When the cupcakes are cold, spoon the chocolate frosting on top and decorate with chocolate vermicelli.

Below is a picture of me at every step in the recipe.

Below is the review for the Chocolate Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Chocolate Cupcake

Aesthetics:

At first impression it smells like coffee, which the taster is not sure of because they do not like coffee. Appears very dark, so much that the sprinkles on top are not easy to notice and could be easily missed. It appears homemade when you really look at it and begin to notice the little imperfections like missing icing.

Taste:

The cake itself is very moist and spongey. The top of the cupcake has a thin crust on it, adding a crispy edge. It’s surprisingly light considering how rich it appears on the outside. Seems to be a lot more cake than icing, but the proportions are pretty much dead on. However the sprinkles are a bit pointless, no taste seems to be coming from them because they are overpowered by the other flavours.

Additional Comments:

Thought it would be very chocolatey but found it easy to eat and was not completely stuffed at the end, could even attempt to eat another. Five minutes after consumption the taste was still present and pleasant on the palette.

Rating:

6/10

After consideration 7/10

Below is a picture of the final cakes.

Vanilla Cupcakes

Recipe

1. Preheat the oven to 170 C.
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on slwo speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
4. Spoon the mixture into the paper cases until two thirds full and bake in the preheated over for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. When the cupcakes are cold, spoon the Vanilla frosting on top and decorate with hundreds and thousands.

Below are the images of me at each step in the process.

Below is the review for the Vanilla Cupcakes. I asked an impartial person to give me their opinions on certain aspects and an overall rating at the end.

Vanilla Cupcake
Aesthetics:
Looks nice, because the icing looks green give the impression it will be minty, but the smell is very sweet with a hint of vanilla. Not overpowering, but subtle. The strands add colour and make it look like it’s a cake designed for kids. This is not a bad thing; it just doesn’t look very sophisticated, and is more on the frivolous side.

Taste:
Icing is similar to that found on Costco cakes, therefore quite sickly. However there is just the right ratio of icing to cake, and has the potential to me more sickly if there were more icing. Likes the sprinkles when eating because they add a crunch and another feeling on the palette. Fairly light texture, but leaves a feel of grease behind. Only other criticism is that it’s a bit plain, and it tastes more sugary that vanilla.

Additional Comments:
Obviously the first taste test so there is a while to go and plenty other flavours to try, therefore saving the really positive, or negative, feedback for later. Vanilla is a good place to start as it provides a neutral starting point.

Rating:
3/10

Below is a picture of the final cakes.

What is Good? Part IV

For my fourth topic for this summer research project I have chosen 'Cupcakes'. What I will do specifically with this project is take recipes from the 'Hummingbird Bakery' cook book and follow these recipes to create a range of various cupcakes. I will document each stage in the creation process through photography and will also use imagery to capture a final image of each specific recipe. At the end of each creation I will ask an impartial, yet constant, person to give their opinion on various aspects of the cupcake. I will ask for a rating for each one and when I have followed all the recipes I will determine which is the 'Ultimate Cupcake'.