VCTOtW Question!
Posted by asenath on Jan 24, 2008 · Member since Nov 2005 · 167 posts
An acquaintance of mine absolutely loved the Mexican Hot Chocolate cupcakes when I made them recently. They are totally awesome, by the way. I doubled the cayenne! In fact, she liked them so so much, that her girlfriend wants me to make a cake of the recipe for her birthday as a surprise present. Here's the question part: I know some people have experimented with converting the cupcake recipes into regular cakes. How does that work out? Should I just double the recipe to make two nine-inch rounds? Thanks, vegwebbers!
To piggyback on that, what about the oven temp and cooking time?
I know that most non-vegan cakes use butter because they don't need to be as moist as cupcakes though. I would try a glob of Earth Balance and drop the oil from 1/3 cup to 1/4 cup. Wasn't there something on the back of the box anyone made as a kid that had different amounts of the ingredients for cupcakes?
Anyway, here are a couple of links too:
http://www.chowhound.com/topics/381010
oh hey, Google gave me this one too 8-) :
http://vegweb.com/index.php?topic=20815.msg175510
Be sure to flag down secondbase and ask for tips!
A lot of vegan cupcakes fail miserably as cakes. They just can't get it together in the middle to rise.
Maybe these would work but I personally wouldn't risk wasting the time or the ingredients to do it.
I tried converting the cookies n cream cupcakes into a cake! I didn't change the recipe at all, but the cake STUCK TO THE FREAKIN' PAN LIKE IT WAS GOING OUT OF STYLE. The general consensus is to use wax paper so it slides out easily. Pros do it just so you have a perfect cake, EVERY TIME! I'd say definitely do a trial run before making the real deal to see if it's going to work out. I'm not an expert when it comes to this... I just tried it that once and had success (well, except for the cake sticking like hell to the pan). Also, I baked it for 30-ish minutes. 30-35 is pretty standard for cake recipe.
Basically, it tasted fantastic with great texture but was a big ol' mess.
I've had success doing this with the basic golden, basic chocoalte and simple agave cupcakes, however i dno how the others would do.
When I made the golden the first time one batch was barely enough for a shallow 9" cake. it was only about an inch high which is lame. You definately need two batches :)
Awesome, thanks for the help everyone! I'll probably double the recipe and line the cake pan with waxed paper as secondbase suggests. Keeping my fingers crossed.
Let us know how much cake it makes and how it goes!
I converted the red velvet cupcakes into a cake for my sister's birthday. I used a full batch of batter and a loaf pan (she wanted a small cake), and I was concerned because it wound up filling the loaf pan deeper than I thought it would (maybe 1.5-2 inches), but it rose fine, even after i kept opening the oven to check it. i did it at the recipe temperature for (if i can recall correctly) 30 minutes.