Consistency of cupcake mixture

[frenchpolish]

Hi experts;

In my day you made a cake by creaming butter and sugar, adding the eggs then finally the flour and it was a kind of dollopy consistency.

I have today just made the hummingbird vanilla recipe, and I thought it was really sloppy. They seem to have risen ok though, so is this normal?

Also only one egg and then milk? I'm just not used to it!

[Micah]

I find the hummingbird ones really sloppy- they always turn out well though (try the marshmallow version :thumb:)

[shining star]

Most of the time I use the old fashioned method, unless I'm just whipping up some fairy cakes for ourselves and I might do them all in one. But either way, if the mixture is too runny, I find that you get a lot of air bubbles on top of the cooked cakes, and they're just not as nice. I'm not familiar with the Hummingbird recipe, one egg sounds very little?! Is there a lot of milk? I usually use less milk than the recipe says :nod:

[frenchpolish]

thanks both, I have not tried a cake yet, so can't comment on the taste/texture yet. Will have to wait and see I suppose.

Yes, SS, there was a lot of milk, am guessing this made up for lack of egg, thought I would try "their way" and see how it turns out...maybe I'm too old fashioned, all the recipes seem to use a mixer rather than hand mixed