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Each time i make cup cakes, i discover that it is too dry, when i increase liquids, it just gets worst than a soft cake. what do i do?

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I just received an email from a client of mine, that stated the last batch of cupcakes she ordered from me were very dry as well! I was so shocked since the two flavors she chose I've made a zillion times and always come out moist and rich. She did ask for me to reduce the sugar (without adding any filler like Splenda, etc) so I played around with fresh fruit purees and the test cakes came out great - but hers, I guess not! Sugar is a humectant so I think in reducing that, that's where mine fell, but how long are you baking your cups? Is your oven new or old and does it vary in temp a lot? I just updated an oven and realized that it is SO different from the others I have to be very careful when baking my cupcakes.
my oven does vary in temparature, one end of the oven seems to be hotter than the other, may it needs to be upgraded too. i will try that and see, or may be i bake my cup cakes too long too. i will take all you wrote into consideration and see.
Thanks alot
What about the amount of eggs. Wont that have an effect?
A couple of things you can try .... use sour cream in your batter (are you using a cake mix or your own recipe?). You can also make a simple syrup to pour on them ... just punch the top with toothpicks and pour a bit on each. I use a raspberry flavoured one on chocolate cake and it is fabulous. SERIOUSLY fabulous. If you are making from scratch, you can also change the type of cocoa you use ... the have varying degrees of fat content in them. Hope that helps!!
Try adding a cup of sour cream to the mix.
What a neat idea if for no other reason than flavor! I will definetly try this in my next endeavor! Thanks!

Sam The Cake Man said:
Try adding a cup of sour cream to the mix.
Next time when looking for a lower sugar alternative, try using agave nectar. It's lower on the glycemic index than granulated sugar. Check this link out:

http://www.ehow.com/how_2309255_bake-agave-nectar.html

One thing they don't mention though is that if using agave nectar in baking you should reduce your oven heat by 25 degrees, and increase your baking time. Otherwise whatever you're baking will brown. Enjoy!

The Topping said:
I just received an email from a client of mine, that stated the last batch of cupcakes she ordered from me were very dry as well! I was so shocked since the two flavors she chose I've made a zillion times and always come out moist and rich. She did ask for me to reduce the sugar (without adding any filler like Splenda, etc) so I played around with fresh fruit purees and the test cakes came out great - but hers, I guess not! Sugar is a humectant so I think in reducing that, that's where mine fell, but how long are you baking your cups? Is your oven new or old and does it vary in temp a lot? I just updated an oven and realized that it is SO different from the others I have to be very careful when baking my cupcakes.
I use unrefined coconut oil (looks like shortning but melts on contact) and I've never baked a dry cake or cupcake since, they have beautiful crumb and they are so moist!!! I use bakers suger and whatever flour I feel like using!
I am very curious about the coconut oil! I have seen it in my store and wondered about it. Do you use it in place of the veggie oil?

Kathie said:
I use unrefined coconut oil (looks like shortning but melts on contact) and I've never baked a dry cake or cupcake since, they have beautiful crumb and they are so moist!!! I use bakers suger and whatever flour I feel like using!
use the WASC recipe....you can tweek it to make whatever flavor you want and it is so moist and soooo yummy
I have used it over and over and it is wonderful. I think comes out better than a scratch cake myself.
Yup, if you use it - use in place of the oil in the recipe... Just make sure it's unrefined, takes only seconds literally to melt it for proper measure. You can also buy Coconut oil shortening if the recipe calls for shortening : ))

Theresa said:
I am very curious about the coconut oil! I have seen it in my store and wondered about it. Do you use it in place of the veggie oil?

Kathie said:
I use unrefined coconut oil (looks like shortning but melts on contact) and I've never baked a dry cake or cupcake since, they have beautiful crumb and they are so moist!!! I use bakers suger and whatever flour I feel like using!
But does it leave or have a coconut flavor? To the cake

Kathie said:
Yup, if you use it - use in place of the oil in the recipe... Just make sure it's unrefined, takes only seconds literally to melt it for proper measure. You can also buy Coconut oil shortening if the recipe calls for shortening : ))

Theresa said:
I am very curious about the coconut oil! I have seen it in my store and wondered about it. Do you use it in place of the veggie oil?

Kathie said:
I use unrefined coconut oil (looks like shortning but melts on contact) and I've never baked a dry cake or cupcake since, they have beautiful crumb and they are so moist!!! I use bakers suger and whatever flour I feel like using!

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