CupCakes - Wien - Bewertung (2023)

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Mi, 4. Jänner 2023

Hibiskus8

am 28. April 2011

Level 7

SpeisenAmbienteService

Beim Betreten des Lokales fühlt man sich in eine Zuckerguss-Welt versetzt. Jede Menge pastellfarbene Deko und in der Vitrine locken Cupcakes in allen möglichen Variationen.
Grundsätzlich ist das kleine Lokal als Take away konzipiert, es gibt aber zwei Tische (ca. 10 Stühle), sowie einen Stehtisch, wo man die Cupcakes bei einem Kaffee verspeisen kann.
Dabei kann man in die Backstube sehen, wo die diversen Kreationen frisch zubereitet werden.
Beim Boden (Muffin) gibt es die Sorten Schokolade, Karotte, Nüsse, wobei ich den mit Karotten am saftigsten und besten empfinde. Schoko ist auch gut, der mit Nüsse war mir bisher immer etwas zu trocken.
Die Cremen sind auf Mascarpone und/oder Topfenbasis, wobei ich die mit Topfen bevorzuge, weil sie herrlich cremig, aber nicht zu geil und süß sind. Die diversen Schokocreme-Varianten sind mir persönlich etwas zu geil. Meine Lieblingssorten sind Mango-Topfen, Zitrone, Kokos.
Preislich sind die Cupcakes mit 3,90 pro Stück nicht gerade billig, aber sie sind relativ groß und durch die Qualität den Preis wert. Kein Vergleich zu den mikrigen Nachbauten die es derzeit bei Ströck oder Starbucks gibt.
Das Service ist äußerst freundlich, der Kaffee wird nach der Bestellung an der Theke zum Tisch gebracht.

Hilfreich6Gefällt mir1Kommentieren

9 Kommentare

CupCakes - Wien - Bewertung (4)

max

BUTTERCUP-WAHNSINN!

26. Jän 2012, 15:54·Gefällt mir

CupCakes - Wien - Bewertung (5)

max

Linkdie haben wirklich leckere Sachen - Hammer!Wenn ihr die Chance habt bei denen mal was zu ergattern - zugreifen!!! Nicht zu gallig, einfach leicht - flockig - cremig - od fruchtig .....mhhhh komm jetzt noch ins Schwärmen! Egal welcher Cupcake - haben 3 versch. probiert - alle Super lecker! Und die Weihnachtskekse waren der Überhammer!Soweit ich weiß, sind sie Ostern wieder unterwegs!Verpasst es nicht!

26. Jän 2012, 15:53·Gefällt mir

Saturnine

Ich bin ein wahrer Mangofan, aber das Mango Topping finde ich extrem grauslich, schmeckt nicht nach dem üblichen Mangogeschmack. Ich mag Banane und Schokoorange. Alle schmecken mir auch nicht und wie sich zeigt sind die Geschmäcker da sehr verschieden ^-^

20. Jän 2012, 20:13·Gefällt mir

(Video) Geburtstags-Cupcakes | Michis Küche

Hibiskus8

@Gournette: witzig :-)Warst schon in dem neuen Cupcake Laden im 9. Hoffe dass ich bald mal hinkomme um zu testen, ob er mit dem im 7. mithalten kann :-)

19. Nov 2011, 00:04·Gefällt mir

Gourmette

@Hibiskus: Mit deiner Meinung bezüglich Mango-Topping u. Karottenboden bist du nicht allein! :)

18. Nov 2011, 23:44·Gefällt mir

Hibiskus8

@Ella: welche hast du denn verkostet? Ich find sie sind vom Geschmack recht unterschiedlich. Die mit Cakes mit Karotten fand ich sehr saftig und gut, die mit Nüssen eher trocken und fad...Bei den Toppings fand ich z.B: Mango sehr gut und nicht soo schwer wie z.B: die mit Schokolade... Also inzwischen hab ich schon "meine" Favoriten gefunden, aber ich geb dir recht, alle schmecken mir auch nicht.

17. Sep 2011, 11:35·Gefällt mir

(Video) Student Life in Vienna | Easy German 469

CupCakes - Wien - Bewertung (10)

Ella

Ein tolles Marketing-, Farb- und Verkaufskonzept! Alles perfekt auf "zuckersüß" abgestimmt. Bedauerlicherweise stimmt die Qualität der Cupcakes nicht mit dem "Backstubenkonzept" überein. Fazit der Cupcakes: Die "Cakes" und die "Toppings" schmecken absolut nicht "handmade" wie angepriesen, vielmehr schmecken sie, wie eine Backmischung (starker Backpulvergeschmack) oder wie jeder beliebige, industriell erzeugte Brownie von Anker, Ölz und anderen Industriebäckereien: trocken, fad, geschmacklos.Die Toppings sind schwer und ohne jede Raffinesse gefertigt. Feine Geschmacknuancen, wie die einer z. B. die einer Vanilleschote vermisst man. Vielmehr ist der Geschmack ausgerichtet auf den Convenience-Kunden, der sich durch hübsche Verpackungen "verführen" lässt. Auch die Kekse, die es in vielen lustigen Formen gibt, sind von einer guten Qualität weit entfernt. Fazit: Cupcase und Kekse sind qualitativ sehr durchschnittlich. Für das Marketingkonzept würde ich einen Preis verleihen, so gut ist es!PS: Torten wurden nicht verkostet!

17. Sep 2011, 11:23·Gefällt mir

Hibiskus8

@rinaldo: da bin ich ja gespannt wie sie dir schmecken ;-) und danke für die tolle Beschreibung vom curry up :-)

28. Apr 2011, 19:13·Gefällt mir

Hibiskus8

Achtung: es gibt zwar eine Zustellung, es werden jedoch 15 Euro für den Boten verrechnet und ist somit wohl nur für größere Firmen interessant nicht für Privatpersonen.

28. Apr 2011, 09:37·Gefällt mir

CupCakes - Wien - Bewertung (13)

(Video) Mietmarkt Österreich: Zwischen Wohnungsnot und Leerstand
(Video) Wo gibt's die besten Cupcakes? Zu besuch bei Mundus
CupCakesJosefstädter Straße 17, 1080 Wien

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FAQs

How do you know when cupcakes are done? ›

Gently press down on the cupcake. If the cupcake bounces back completely, they are done. If your finger left a dent in the cupcake, they need more time. So easy.

What's wrong with my cupcakes? ›

Over-beating the batter:

Over-beating your batter overworks the gluten, making it tough and less likely to rise. Another analogy is that you are beating in too much air which will then escape once your cupcakes are out of the oven, causing them to shrink.

How long should cupcakes cool before frosting? ›

Give yourself an hour between the time your cupcakes come out of the oven and the time you need to frost them. Even if they feel cool on the top, they could still be retaining heat on the inside. Any residual heat in the cupcake can cause your perfectly piped frosting to melt.

Why do my cupcakes not rise? ›

Check how old your baking soda or baking powder is.

So it makes sense if your baking soda or powder is too old it won't react with the other ingredients properly. This means your cupcakes will not rise to their full potential. You can check the age of your baking soda by mixing it with vinegar and hot water.

How long do cupcakes need to rest? ›

Cool cupcakes completely before covering to keep the tops from becoming sticky, about 30 minutes.

How long should I bake my cupcakes? ›

Most cupcake recipes take about 15 to 20 minutes in the oven, so it's best to err on the side of caution and start with the shorter baking time. Your cupcakes are done baking when a wooden toothpick inserted into the center of a cupcake comes out clean with no crumbs on it.

What is the secret to fluffy cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix on a low speed to avoid this, stopping just as all ingredients blend.

What happens if you overmix cupcakes? ›

When you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture. The white batter looks airier, while the red looks thick and dense. You Can Taste The Difference: The overmixed cupcakes were gummy.

What to do with failed cupcakes? ›

Fix: Dry it out in the oven to make delicious rusks. Slice the flop up and lay the pieces down on a lined baking tray, place in a 100°C (80°C for fan-forced) oven and leave for one to two hours or until crunchy and dried out. Store in an airtight container.

Should I cover cupcakes while cooling? ›

The best way to keep unfrosted cupcakes after baking is to allow them to cool completely on a wire rack to allow air to circulate. If you seal them in a container before they have had the chance to cool down, the steam can make them go soggy and can cause the cupcake cases to peel away from the sponges.

Should I refrigerate my cupcakes after frosting? ›

According to Monts, frosted cupcakes will stay fresh in the storage container for 3-4 days. In most cases, you can leave them on the counter, but if your cupcakes are filled with cream or topped with cream cheese frosting, you'll want to store them in the refrigerator.

Should I refrigerate cupcakes overnight before frosting? ›

Just Leave Them Be (at Room Temperature)

That is why it is best to frost and decorate your cupcakes just before you know they are going to get served. For preserved freshness, just put them in an airtight container, or cover them in multiple layers of plastic wrap if you do not have a container.

How do you make the perfect cupcake rise? ›

How to Make Cupcakes Rise Perfectly (6 Tips)
  1. Fill Pan/Liners 2/3rds Full. Having the right amount of batter is one of the critical elements to perfectly-risen cupcakes. ...
  2. Use Self-Rising Flour. ...
  3. Don't Use An Expired Leavening Agent. ...
  4. Double-Check the Oven's Temp. ...
  5. Don't Overmix. ...
  6. Use Room Temperature Ingredients.
Jun 2, 2022

How do you make cupcakes rise evenly? ›

Fill cupcakes only ⅔ full so they have space to rise. Bake one cupcake tray at a time. If you have to bake two - have the oven fan on so it will distribute heat evenly but at a lower setting. Rotate the pan in between cooking this will help them rise evenly too.

What temperature is best for cupcakes? ›

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you're looking for specific results.

How do you keep cupcakes moist? ›

As a general rule of thumb always store your homemade cupcakes in an airtight container away from sunlight on your countertop for a day OR in the fridge for 4-6 days. Keeping your cupcakes in a closed container keeps them moist and prevents them from drying out and also prevents from contamination.

How long can cupcakes sit out without drying out? ›

Most cupcakes will be fine sitting on a countertop for up to three days. Of course, they must be stored properly. An airtight container is ideal, but even wrapping with foil or plastic wrap is fine. If the cupcakes contain whipped cream, cream cheese, custard, or fruit, they must be refrigerated.

How do you make moist cupcakes in the oven? ›

Here are five tips for how to moisten a dry cake once it's already been baked.
  1. Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry. ...
  2. Soak your cake in milk. ...
  3. Fill the cake with mousse or jam. ...
  4. Frost the cake. ...
  5. Stick it in the fridge.
Apr 27, 2021

Can you overcook cupcakes? ›

The heat from the pan can cause the cupcakes to overcook, which will dry them out. Use a potholder and gently shake cupcakes out of the pan, then place them on the rack and leave them there until they've cooled completely. Don't try to frost the cupcakes too soon!

How high do you fill cupcakes? ›

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

What ingredient makes baking Fluffy? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

What does adding an extra egg do to cupcakes? ›

Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.

Why are my cupcakes dense and not fluffy? ›

Why are my cupcakes dense? Dense cupcakes happen for almost the same reasons as the dry cupcakes. Adding too much flour and dry ingredients will absorb the moisture in the batter, resulting in a dry crumb. Not whipping the butter enough may cause your cupcakes to be dry and dense.

How long should you mix cupcake batter? ›

Anywhere between 2 and 6 minutes should suffice. The time necessary for mixing will vary with recipe but this should help give you with a ball park idea of mixing time. I hope this information helps as you go forward experimenting with mix times in all of your batter-blending adventures. Happy baking!

What happens if you put too much baking soda in cupcakes? ›

Too much baking soda is clearly not a good thing, creating too many bubbles in cakes, causing cakes to sink, leading to over-browning, and producing an off-flavour that might even be soapy.

How long to mix butter and sugar for cake? ›

To cream softened butter, beat the butter and sugar at a moderate speed for 2 to 3 minutes and you'll be well on your way to baking perfection! Undermixed butter and sugar will look gritty and chunky. This can lead to dense cookies and cakes. It is possible to overmix the butter and sugar.

Can you put cupcakes back in the oven after they've cooled? ›

Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.

Can a cupcake be too moist? ›

Excess moisture could be from a particularly moist recipe (e.g. cupcakes with fresh fruit in the sponge) or it could be that the cupcakes haven't been baked at a high enough temperature or for long enough.

Why do my cupcakes get sticky on top? ›

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Will refrigerating cupcakes dry them out? ›

First things first… most of the time, you don't want to put your cupcakes in the fridge. People are 'fridge-happy' these days and want to immediately stick everything in there. I've found that putting cupcakes in the fridge will suck the moisture right out of them.

Why do my cupcakes sink when cooling? ›

If the baking powder or baking soda you are using are expired or old, your cupcakes may sink in the middle. That is because the expired leavening agent won't allow for the chemical reactions necessary to give the cupcake lift to happen.

Can I make cupcakes 3 days in advance? ›

Make-Ahead Tips

You can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving. To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil.

How long are homemade cupcakes good for? ›

Plain cupcakes without any icing or frosting can keep for up to a week on your kitchen counter, but iced cupcakes, or those with a sweet filling, will only last 2-4 days. Cupcakes topped with buttercream or other dairy ingredients need to be stored in the fridge and can last for 3-5 days refrigerated.

How do you keep unfrosted cupcakes fresh overnight? ›

The bakery explains cupcakes keep best stored unfrosted and wrapped in plastic. Wait to wrap your unfrosted cupcakes until they are completely cool, as any moisture trapped in with them can make the treats soggy. Frosted or unfrosted, cupcakes stored using this method will last about two days.

Can cupcakes be frosted the next day? ›

Cupcakes are at their best within 48 hours of baking them. For best results, frost your cupcakes within 2 days of baking.

Is it better to make cupcakes the night before? ›

It is always a good idea to make cupcakes ahead of time regardless of how many you will be making simply to ensure they taste good. Even professional pastry chefs make baking mistakes now and then, adding too much baking soda (or using baking powder instead) or forgetting to put in the salt.

How can I make my cake rise very well? ›

Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.

Why do my cakes not rise very high? ›

Correct oven temperature is necessary to allow the cake to rise before the structure sets. If the oven is too hot, the cake will set too fast before the air bubbles have formed. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set.

How to make cupcakes like a professional? ›

If you're feeling adventurous (and looking to seriously impress your friends), try these tips to make your own miniature masterpieces.
  1. Skip the Box Mix. PIN IT. ...
  2. Make Your Own Frosting. PIN IT. ...
  3. Use a Piping Bag. PIN IT. ...
  4. Bake Properly. PIN IT. ...
  5. Uniformity is Key. PIN IT. ...
  6. Try Using a Filling. ...
  7. Decorate! ...
  8. Don't Be Afraid To Experiment.
Apr 5, 2016

What makes cupcakes rise? ›

Baking soda and powder are the essential ingredients that get the chemical reactions rolling in most baked goods. They play an especially important role in cupcakes–they're the team players that get the cupcakes to rise and create the pretty top.

What is the perfect cupcake size? ›

Regular-sized cupcakes are two to 2 ½ inches in diameter on the top and two inches in diameter at the bottom. Height-wise, the regular cupcake should be around 2 ¼ inches give or take a little as that would depend on the recipe. The height of the cupcake may also vary depending on how the cupcake is frosted.

How much cake batter per cupcake? ›

Wondering how much batter to use per cupcake? For standard 2½-inch cupcakes, fill cupcake liners with ¼ cup batter to about ⅔ to ¾ of the way full. Avoid adding too much batter, or the cupcakes will overflow the cups as they bake and cause a mess.

How do you tell if cupcakes are done without a toothpick? ›

Cakes, Quickbreads, and Muffins

Sometimes oil-based cakes or quickbreads produce a clean tester before the batter is fully cooked. This is why I also recommend using your finger to tap lightly in the center of the cake. It should feel firm and lightly springy to the touch.

Should cupcakes be Remove from pan immediately? ›

DON'T LEAVE THE CUPCAKES IN THEIR PANS.

Let cupcakes cool for no more than a few minutes in their baking pans before you remove them to a wire rack (I love this three-tiered one from Wilton!) The heat from the pan can cause the cupcakes to overcook, which will dry them out.

How long does it take cupcakes to bake at 350? ›

For chocolate, vanilla, and most other cupcake recipes, you'll want to bake for 15 to 20 minutes in an oven preheated to 350°F. Test for doneness by inserting a wooden toothpick into the center a cupcake. If the toothpick is clean when you remove it, the cupcakes are done.

What happens if eat undercooked cupcakes? ›

You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked. CDC investigated outbreaks of E. coli infections linked to raw flour or cake mix in 2016, 2019, and 2021.

What is the best temperature to bake cupcakes at? ›

Preheat the oven

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you're looking for specific results.

Do you put cupcakes in the fridge or will they dry out? ›

Don't Refrigerate Your Cupcakes

Resist the urge to store cupcakes in the refrigerator to extend their shelf life beyond two days. Cupcakes stored in a refrigerator will dry out. In fact, placing cupcakes in the refrigerator speeds crystallization in the sugar and flour, making the cupcakes go stale quickly.

Should you spray cupcake liners? ›

Grease your wrappers

Giving the wrappers a quick spritz of nonstick cooking spray before filling them works very well to prevent cakes from sticking — even if you're making a delicate recipe or trying to unwrap the cupcakes when they're still warm.

Why do cupcakes sink in the middle after baking? ›

If the baking powder or baking soda you are using are expired or old, your cupcakes may sink in the middle. That is because the expired leavening agent won't allow for the chemical reactions necessary to give the cupcake lift to happen.

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