cupcakes
I was making white chocolate cupcakes, and forgot to put in baking powder.
I am baking a new set, and wondered if it would be possible to crumble up these failed cupcakes and put them in the new ones I am making?
Is this possible, or would the cake just become overcooked and ruin the taste of my new cupcakes?
Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.
I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.
As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.
Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!
If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.
The brainstorming in the comments has provided numerous examples:
These are likely the most realistic sticks you will find, as they're usually completely white, but fairly soft so use care when attaching the muffin to the top:
These are chocolate covered biscuit sticks, they're much more sturdy but not the right colour:
There is also a Cookies & Cream flavoured Pocky, marketed as Pocky Panda, which is white and the closest resemblance they make. This may require being purchased from the internet though as I'd never heard of them before:
Rolled Chocolate Wafer Biscuits
These are simply tubes of wafer biscuits, typically filled with chocolate, such as DeBeukelaer Pirouline and Pepperidge Farm Pirouette:
Stick Candy and Rock
Quite simply sticks made out of candy, I suspect Rock will be less common outside the United Kingdom, but Stick Candy should be simple to find.
Rock is a hard candy tube up to an inch thick which could support a table, nevermind a cupcake:
Stick Candy is basically un-bent candy canes and less thick than rock, though very similar:
Best Answer
I don't think "twice-baked" cupcakes would work out well. I think you would need a lot more than one extra batch to blend with it to get a decent texture. Mixing them directly into the batter would probably just make some odd texture in places. It might not be that noticeable but I think it is going to degrade your new batch of cupcakes and risk having even more unfortunate cupcakes to figure out what to do with.
Instead of mixing them into the other cupcakes, I think you could crumble them and use them in another way. They would make a good crumb topping (for ice cream, muffins, some of the new cupcakes or a fruit cobbler), or use the crumbs with some binding agent (chocolate, peanut butter, cream cheese, jam, honey etc) and perhaps some dried fruit or nuts to make no-bake ball or bar cookies. A lot of those recipes start with something like vanilla wafers or shortbread cookies and you could replace those with the cupcake crumbs. I think these crumbs would be a little less firm than the cookie crumbs but it should still work.