Comments on: Black bottom cupcakes

By: Fraser

Fraser — Sat, 10 Dec 2011 13:04:49 +0000

(p.s. meant ‘blog’ not ‘block’!

By: Fraser

Fraser — Sat, 10 Dec 2011 13:03:05 +0000

I am glad it is not just me! This book is riddled with errors … when I made the blueberry cake I should have known something was wrong when it said *6* eggs for a 25-cm tin. Suffice to say I made a dozen cupcakes with the same mix, and the cake it self flowed at the tin and was very dense. I did tweet about it and Hummingbird replied that all their cakes have been rigorously tested …. hmmm … and that it was supposed to be ‘very rich’ with 6 eggs.

I am actually making the black bottom cupcakes for a friendly bake-off this evening (and decorating like christmas puddings) so glad of the tips! Will definitely try adding more bicarb, and using less egg in the topping. I also thought about making the topping ahead of time and chilling it down again. I want mine to look like theirs, rather than a gross looking reservoir of unpleasant iciness on top!

Look forward to reading other entries in your block

By: Helen

Helen — Sat, 30 Apr 2011 16:32:28 +0000

My fears were for nothing, they turned out well in the end. I cooked for 25 minutes, but think that was just a little too much, would go for 22 minutes next time (@ 150°C in a fan oven). The cake was very dense, but with the cheesecake topping and cream cheese frosting I think it worked well.

By: Helen

Helen — Sat, 30 Apr 2011 13:27:20 +0000

I have a batch in the oven right now. I agree with most of the comments. The cake mix was very thick, and the cheesecake mix very runny……but they went in the oven anyway! I’m not holding out much hope, but I will let you know the results!

By: Hannah

Hannah — Sat, 22 Jan 2011 09:04:33 +0000

Just been trying to bake these and came online for help as I just can’t get the cheese cake mix to become fluffy at all (Have now wasted a lot of time and money attempting it twice in case I’d measured it wrong!)! Now I see it’s not me doing something wrong – it’s crazy! Thanks everyone!!

By: jacque brown

jacque brown — Tue, 27 Jul 2010 08:17:27 +0000

Black Bottom Cupcakes

I too have had problems with the BBCC’s – I had to use much more milk than they speicified and the cheesecake mix was very runny. Added a slosh extra milk and they were OK.

I do think the flour used has a bearing. I use strong white flour that I buy from a flour mill that supplies large bread producers. I use it for everything and add B powder as appropriate and have had no ‘flour related’ problems.

By: Black Butt Cupcakes « mental dexterity

Black Butt Cupcakes « mental dexterity — Mon, 21 Jun 2010 06:22:02 +0000

[...] there’s no raw egg in there I figure the consumers can deal with that. Interestingly, someone over here had similar issues to me. Although I was okay with the mixing of the dry ingredients (thank you [...]

By: Stevie

Stevie — Mon, 21 Jun 2010 06:19:10 +0000

Oh yay, it’s not just me then. My husband reckons mine turned out well but I knew from mixing the chocolate mix it was not quite right, and then it all fell apart with the cream cheese mix! Baked them anyway, for a good 25 mins…oh well. =)

By: CAKE/OFF » Blog Archive » Jude’s birthday cupcakes

CAKE/OFF » Blog Archive » Jude’s birthday cupcakes — Mon, 05 Apr 2010 08:42:24 +0000

[...] Hummingbird Bakery Cookbook recipe. I feel pretty certain the quantity of baking powder in the Black bottom cupcakes is wrong now. Most of the Hummingbird cupcake recipes have similar quantities of butter, sugar, [...]

By: Daniel

Daniel — Mon, 29 Mar 2010 09:37:25 +0000

It’s baffling isn’t it Sarah? How could they publish this book so many glaring errors, and such an obvious lack of testing?