Cupcake issues - What would cause this?

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Joined Feb 24, 2010
Before I start, these aren't my cupcakes. I bought them from a shop that recently opened, and, well...

They weren't GOOD!! They weren't even meh! And I couldn't figure out what the issue was, and it's bugging me.

They had a really strange texture... Spongy? Too wet, but not moist like cake should be. And they almost had an oilyness to them that I've never tasted before, and were a bit slick tasting on the tongue.

What would cause this kind of texture issue?! I've never encountered it before in my own cooking.

TIA!
 
36
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Joined Feb 24, 2010
That could really explain a lot.

I'm hoping she fixes this issue, because I'd really like her to succeed!
 
3,599
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Joined Aug 13, 2006
The slick taste comes from oil in the batter, I think.  Oil makes cakes seem moist, but then you feel the tongue greasy, and it's pretty sickening. 
 
36
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Joined Feb 24, 2010
I was thinking it might be shortening, or oil. It really did seem so off...

My friend described the mini-cupcakes as being like "Stale, Gross Muffins"... The full-size weren't as dense as muffins, but they were bad...
 
261
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Joined Dec 2, 2009
If you want her to succeed, sure. Be careful how you go about it. first, eat them again. She may have had a bad batch she wasn't aware of.
 
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Joined Mar 21, 2010
 Some people use oil or crisco sticks instead of butter in their cupcakes. Very bad idea the mouth feel is not pleasent..
 
8,550
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Joined Feb 13, 2008
As threads do, this one appears to be going off on a tanget. 

Whether or not there was some sort of bogus shortning -- or even any shortening -- all of the problems you describe in the OP could have been caused by chilling, and/or possibly wrapping, and/or possibly freezing.  Each and every one of those problems get worse if the cupcakes were already on the road to getting stale, or if they were chilled before they were completely cooled from the oven. 

One or some combination of those things was very probably the cause of the texture and taste problems.  The moisture issues -- damp and dry at the same time -- are a give away.

More probably still when you consider that it's a new bakery which hasn't quite figured out daily quantities.  Almost every new business goes through a teething process.  It's not uncommon for new bakeries to over-bake, then panic about "wasting."  Nor is it uncommon for new bakeries to rush or skip steps before good habits have a chance to overcome newness. 

BDL
 
261
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Joined Dec 2, 2009
What BDL said. Maybe you could ask a local charity that feeds the "down and out" to approach her and request her leftovers. Maybe she can be coaxed into donating the 'day olds" and take a tax deduction.
 
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