Hi, Zoey! Thanks for making this tutorial! I’m excited to try it! Do you by chance bake red velvet as well? If so, can you do a tutorial on that too? Thank you!
can u write the instructions written down as well please? im trying to use this recipe for my culinary class but i need the written instructions on how to make them(i cant write them they have to be from the og person)
Hi, my cupcakes usually deflate slightly only. If yours is very deflated or sinks in you may have over-mixed the batter or need to adjust the oven temperature. Could be other factors as well like not stiff meringue etc.
I’m sorry to hear they deflated, but glad they still taste great. There could be different reasons for deflating. I find it related to over mixed batter or oven heat source/temp.
Hi, Zoey! Thanks for making this tutorial! I’m excited to try it! Do you by chance bake red velvet as well? If so, can you do a tutorial on that too? Thank you!
Yes of course!
@@ZoeyandVFam thank you! I can’t wait!
Hello, these look great ! I wanted to know if I can use this recipe to make regular cakes? If so, any tips I should look out for?
Hi, sorry for late response but yes you can.
Here’s my fruit cake tutorial: ua-cam.com/video/qKbJ61loE6U/v-deo.html
Hopefully this tutorial can help.
Looks delicious! Will have to try it out one of these days.
I love all your recipes! Thank you for sharing!!!
Your welcome.
Beautiful 😍, thank you sis ♥️❤️♥️
Absolutely!
Can we opt out of the vanilla pudding and just use the strawberry jello instead? Would it still work?
Hi, yes of course.
Can do you a video on how to get a good whip cream texture?
Hi, you can check out vanilla sponge cake tutorial and hopefully that will be helpful.
Love
Hi,
How to store the strawberry crunch? How long can it be kept?
I keep it in a close container in the refrigerator for up to 1 month. If room temp it is good for 1 week.
My cup cake come out flat and wet. Is meringue not stiff enough?
Hi, could be a few reasons.
1. Meringue not stiff peak
2. Overmixed
3. Oven temp but hot enough
4. Opening oven door too soon prior to fully cooked.
Can this recipe make different flavors?
Hi, yes just adjust the flavoring to your preference. Depending on brand, you may need a little more like 1/2 -1 tsp additional flavoring.
Your cupcakes look so full. Mine shrug after I took them out of the oven. I don't know what I did wrong.
Hi, it’s normal for the cupcakes the shrink a little after cooling.
Do you have a chocolate sponge cupcake recipe?
Unfortunately I don’t.
can u write the instructions written down as well please? im trying to use this recipe for my culinary class but i need the written instructions on how to make them(i cant write them they have to be from the og person)
Hi, I can when I get the chance to (not sure when).
How do your cupcakes not deflate when they come out the oven?
Hi, my cupcakes usually deflate slightly only. If yours is very deflated or sinks in you may have over-mixed the batter or need to adjust the oven temperature. Could be other factors as well like not stiff meringue etc.
My strawberry crunch came out soft still. How do i make it harder?
Hi, did you allow it to cool completely? It should harden like a cookie when cooled.
@@ZoeyandVFam thank you. I was probably impatient and didn’t allow to cool all the way.
Idk what happened but my cupcakes deflated. 😔 They tasted good tho.
I’m sorry to hear they deflated, but glad they still taste great. There could be different reasons for deflating. I find it related to over mixed batter or oven heat source/temp.
What brand of food coloring do you use?
Butterfly for these cupcakes.
@@ZoeyandVFam Thank you! Your videos are great!
Is it unsalted butter? If so, can I used salted butter instead?
Hi, yes it’s unsalted butter.
I’ve actually have not tried salted butter.
Thank you and thanks for sharing. I love all your recipes. 🥰
Do you have written recipe?
Hi, I have update my ingredients in the description box.
@@ZoeyandVFam thank you i appreciate it!