Moist Cupcakes
Question for anyone who displays their (from scratch) cupcakes for events like weddings etc.. How do you keep them from drying out? Do you use oil instead of butter in your recipe? I have tried brushing with simple syrup, it helps a little but, not enough. A friend told me she went to a wedding and the cupcakes were out all day were still moist the next day. What is the trick I am missing??? Please help.....
Replies to This Discussion
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Permalink Reply by Celly on
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Hmmm... does the sour cream make the cake more dense like a coffee cake ? How do you decide how much to substitute?
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Permalink Reply by June Kowalczyk on
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That is the trick Celly. A cup or more & it would be dense. I only put in only 1/4 cup. Just enough to make it moist.
:o)
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Permalink Reply by Joann Gottermeyer on
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I have never had a problem with it making my caks dense at all. I would say I usually replace abou 3/4 of the liquid called for with sour cream. Never, ever has it made my cakes too dense. If anything I have found that they even tend to rise more evenly and I get less of the dome. (I do use the flower nail trick too)
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Just another thought - how are you cooling your cupcakes? I find that if I wrap them hot out of the oven and pop them, still hot, into the refrigerator, all the moisture gets trapped in the cake itself. I know there are others who also swear by this and others who swear against it, but I've been doing this for probably 20 years and it's always worked like a charm for me!
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Permalink Reply by Katy Nott on
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That's a great idea Joann and makes perfect sense too
Joann Gottermeyer said:Just another thought - how are you cooling your cupcakes? I find that if I wrap them hot out of the oven and pop them, still hot, into the refrigerator, all the moisture gets trapped in the cake itself. I know there are others who also swear by this and others who swear against it, but I've been doing this for probably 20 years and it's always worked like a charm for me!
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Found it out by complete accident too. Baking too late into the night....couldn't wait for cakes to cool. Wrapped and stuck in the fridge, went to bed. Next day - WOW!
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Funny how we find out these neat "tricks" by accident sometimes. :o)
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Permalink Reply by jeri c on
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The sour cream is what I use to help keep them moist. My cupcakes hardly ever dry out. I don't use shortning ever. I just do not like the flavor of it so I do not ever use it. Sometimes I think Paula Deen & I are secretly related.... I am a butter girl all the way. I do not use margarine ever after I heard how it is made. Check this out on Snopes... http://www.snopes.com/food/warnings/butter.asp I have not used it since I found this out several years ago.
And I always add a cup of sour cream... you have to be sure you take out some of the oil if you are using sour cream. The ratios have to be right for the recipe to work
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Hi Jeri! I have not tried sour cream yet but, I will. I use 3/4 cup of butter plus I have added 2 Tbls. of Oil (which did lighten the cakes crumb and help out some). I also use 1 1/4 cups of milk. Should I add a cup of sour cream in addition to butter, oil and milk or in place of any of them? thanks so much for the advice. I really do appreciate it.
Celly
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I replace the milk with sour cream - not all of it - but most. What I usually do is pour in about 1/4 cup milk (or whatever liquid called for) scoop in sour cream into the cup and then fill in with the milk to the measurement required.
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Permalink Reply by Maria Gemini on
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Hi Cely! Try this recipe. This is a Super Moist chocolate Cupcake. I've made it before and it didn't dry even in 3 days.
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil (I used vegetable oil)
1 teaspoon vanilla extract
1/2 cup BOILING water
Preheat the oven to 350° and line a cupcake pan with 12 paper liners.
Sift together all of the dry ingredients into a large bowl. Add the egg, milk, oil and vanilla and beat together with an electric mixer until combined.
Scrape the sides of the bowl and add the boiling water, mix until just combined but smooth.
The batter will be very watery looking, so don't be alarmed. Pour the batter evenly into the paper liners.
Bake in preheated oven for 20-22 minutes or until a toothpick tests clean. Remove from oven and cool before frosting.
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Permalink Reply by Debbie Wheaton on
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I agree with using sour cream . I also use a cake mix add cake flour and other ingredients makes a very moist cake or cupcakes. I have never tried putting them in the fridge hot but may try that.
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