{"id":5480,"date":"2023-05-08T17:28:45","date_gmt":"2023-05-08T17:28:45","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=5480"},"modified":"2023-05-08T17:28:45","modified_gmt":"2023-05-08T17:28:45","slug":"fairy-cakes","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=5480","title":{"rendered":"Fairy Cakes"},"content":{"rendered":"<p>Love this recipe from Peyton &amp; Byrne, it results in cloud soft, moist, flavoursome cakes. However as written in my oven it gives them a bit of an exterior crisp that just won&#8217;t do. In an effort to remove this I&#8217;ve resolved to identify the cause and refine the instructions.<\/p>\n<p>There are three variables that could affect this.<\/p>\n<p>1. Amount of sugar<\/p>\n<p>2. Temperature of oven<\/p>\n<p>3. Position of cupcakes in the oven<\/p>\n<p>On this occasion I used the following&#8230;<\/p>\n<p>165c<\/p>\n<p>160g sugar<\/p>\n<p>Second from bottom shelf position<\/p>\n<p>In the size of muffin tin I have this makes 8 cakes, when 3\/4 filled and are about 220 calories at this amount of sugar. <\/p>\n<p>They take 25 minutes to bake, considerably more than the 15 minutes stated in the original recipe. But it works well! <\/p>\n<p>I might be tempted to try 170c for slightly less time (22 minutes?), but this isn&#8217;t far off spot on.<\/p>\n<p>Update, 06\/09\/23 &#8211; Additional tips after watching this:<\/p>\n<figure class=\"kg-card kg-embed-card\"><iframe loading=\"lazy\" width=\"200\" height=\"113\" src=\"https:\/\/www.youtube.com\/embed\/oC6x6y_o80Y?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen title=\"WHAT&#39;S WRONG WITH MY CUPCAKES? How to Get Perfect Cupcakes Every Time | Cupcake Jemma\"><\/iframe><\/figure>\n<p>Butter:<\/p>\n<p>It could be using too hard butter, or the butter just generally not fully incorporating into the cake mix. \u00a0So ensuring the butter is the correct temperature\/consistency seems also critical.<\/p>\n<p>Not too cold\/hard, not to warm and melted. \u00a0Just deformable with a finger prod.<\/p>\n<p>Mixing:<\/p>\n<p>The mix needs to properly incorporate, so that it&#8217;s not grainy, not wet &#8211; As can happen if undermixing. \u00a0 Additionally the undermixing seems to result in a harder exterior, perhaps due to the sugar not melting properly. <\/p>\n<p>Overmixing seems to result in massively overblown out of the oven, producing an uneven texture.<\/p>\n<p>It needs to stand up in swirls and be smooth in texture. \u00a0<\/p>\n<p>She mixes for 1 minute, all in one, medium speed, adding milk and vanilla after that for another 30 seconds&#8230; I&#8217;m not certain that&#8217;s better than the creaming then incorporating the flour method&#8230; But might be worth experimenting.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Love this recipe from Peyton &amp; Byrne, it results in cloud soft, moist, flavoursome cakes. However as written in my oven it gives them a bit of an exterior crisp that just won&#8217;t do. In an effort to remove this I&#8217;ve resolved to identify the cause and refine the instructions. There are three variables that&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[160,336],"class_list":["post-5480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cake","tag-cupcakes"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5480"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5480\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5470"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}