You Are Your Own Cupcake!

Help me out here! It's Week 16 and interested dissecting the cupcake...like figuring out what people like in their cupcakes...I mean, what sort of texture do you like in the cupcake itself...dense, fluffly, light? What kind of cupcake do you like best? Chocolate? Vanilla? What? And, how about the frosting? Creamy? Thick? Thin? None? And what about decorations? Does the frosting color matter to you? Stuff like that.

So, what about you?

18 comments:

  1. I like GIR with my cupcakes.

    I mean...I like cupcakes that won't crumble all over me. And the ones with lots of sugar. And thick creamy sweet icing of any color. I tend to like vanilla more than chocolate.

    SUUGAAAAR!

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  2. Anonymous6:57 PM

    Usually prefer vanilla cake to chocolate, fairly dense. I like lots of thick, sweet buttercream frosting regardless of what kind of cake. Decorations always make them more fun - even if it's just a few sprinkles!

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  3. Hi - I came upon your blog a week or two ago - it's very nice! I think I also prefer a little denser cake and chocolate icing. I think what makes a cupcake special is beautiful decoration, although my preference would be decorations made from icing rather than hard little bits of candy, etc.

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  4. Michelle9:18 PM

    my favorite as a kid was always chocolate with vanilla frosting. i still like it, but i've also grown found of carrotcake and cream cheese frosting.

    frosting wise i don't like something too sweet. but it has to have some kick to it. whipped and fluffy is always fun, but again not to much. it has to be just right. i am eating a cupcake for mingle of cake and frosting not a lump of frosting.

    as for the cake...moist, some richness is good. i like flavor and surprise (like chocolate chips, or a cinnamon streudel swirl in the middle.

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  5. I've been lurking for the last month or so. I love a very moist, fluffy cupcake, not one that crumbles easily. I like a fudgy chocolate icing, or a spicy carrot cake. I like seeing the unusual flavors, like the gingerbread one you posted. I'd love to see a mocha flavored frosting with a chocolate cake. I like a fairly sweet frosting, buttercream type. Thick and fluffy, rather than a thin, glaze type. Ok, hope that helps!

    PS, decorations are always good!

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  6. I like frosting and lots of it. Actually (guilty confession) I like to split my cupcakes horizontally, and eat the bottom first so I can eat the top with lots and LOTS of frosting.
    I do like a more dense, moist cake. And vanilla or lemon. For some reason I don't like chocolate cupcakes.

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  7. i only feel slightly guilty that my favorite cupcake has always been chocolate cake from a box with white icing from a can. but then i discovered a recipe for whipped cream-cream cheese frosting and a rich devil's food cake that may well top anything else.

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  8. As much as I adore chocolate everything, I prefer vanilla cupcakes. Thick, creamy, and sweet pastel-colored icing is my favorite. A generous quantity. I guess you could say I like really feminine looking cupcakes--pink, lavendar, or yellow icing. I love to see a variety of colors on a platter. No sprinkles necessary. The cake should be fluffy but not dry in the slightest. (I've found exactly what I like best at the Magnolia Bakery--but I wish I could make 'em as good!)

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  9. Hey, great blog! Can you say Hostess Twinkie? Gives away my age but we were never allowed to buy them growing up. However once in a while in a cloud of great guilt....the cake was always too dry and the frosting lacked true quality but I loved that filling.

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  10. my cupcake would be likea king cake:
    Traditional New Orleans style of King cake is a real special treat for the Mardi Gras.

    Ingredients
    1/2 cup warm water (110 to 115 degrees)
    2 packages active dry yeast
    1/2 cup plus 1 teaspoon sugar
    3 1/2 - 4 1/2 cups flour unsifted
    1 teaspoon nutmeg
    2 teaspoons salt
    1 teaspoon lemon zest
    1/2 cup warm milk
    5 egg yolks
    1 stick butter cut into slices and softened, plus 2 tablespoons more
    softened butter
    1 egg slightly beaten with 1 tablespoon milk
    1 teaspoon cinnamon
    1 1" plastic baby doll

    Directions

    Pour the warm water into a small shallow bowl, and sprinkle yeast and 2
    teaspoons sugar into it. Allow the yeast and sugar to rest for threenutesthen
    mix thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up
    and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining
    sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest.
    Separate center of mixture to form a hole and pour in yeast mixture and milk. Add
    egg yolks and, using a wooden spoon, slowly combine dry ingredients into the
    yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1
    tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed
    into a medium-soft ball.

    Place ball of dough on a lightly floured surface and knead like bread. While
    kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the
    dough. When dough is no longer sticky, knead 10 minutes more until shiny and
    elastic.

    Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon
    softened butter. Place dough ball in the bowl and rotate until the entire surface is
    buttered. Cover bowl with a moderately thick kitchen towel and place in a
    draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a
    pastry brush, coat a large baking sheet with one tablespoon of butter and set
    aside.
    Remove dough from bowl and place on lightly floured surface. Using your fist,
    punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake
    dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder
    onto the buttered baking sheet. Pinch the ends together to complete the circle.
    Cover dough with towel and set it in draft-free spot for 45 minutes, or until the
    circle of dough doubles in volume. Pre-heat oven to 375 degrees.
    Brush top and sides of cake with egg wash and bake on middle rack of oven for
    25 to 35 minutes until golden brown. Place cake on wire rack to cool.
    With a pecan carmel cream cheese filling and or as frosting, Yummie!

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  11. Terila8:09 PM

    Dense, high concentration of flavor. Usually a thicker frosting (like cream cheese) or fluffly. Thin frostings sometimes provde nice visual contrast.

    Yum!

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  12. Anonymous3:50 PM

    I don't like huge gobs of frosting! Magnolia type places always put soooo much!

    Other than that, cake has got to be moist!

    Have you ever made angel food cupcakes? I had them once with a surprise blueberry inside and some blueberries on top, DEE-LISH!

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  13. Anonymous10:24 PM

    omg that was soooo cute and i love cup cakes they look soo good and now i want one soo im gonna go and get one ttyl

    tiffany

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  14. cupcakegirl7:56 PM

    vdoprincess....you are not alone. I also split my cupcakes horizontally and eat the bottom first. LOVE lots of frosting. Pretty vanilla frosting on top of moist vanilla cake.

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  18. i like any cupcake with a great flavor (vanilla/butter cake is my favorite; chocolate is second favorite). the texture should be light and moist with hardly any crumbs. i like frosting to be really fluffy and light. i don't like thick, rich, super-sweet frosting. any color is okay as long as it tastes good! and sugar sprinkles are the best. that extra crunch takes it over the top!

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