Cake Decorating Community - Cakes We Bake

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 always add an extra egg and put the cupcakes in the freezer immediately after I take them out of the oven for a couple of minutes to stop the cooking - works great every time!
Kathie said:

Please be careful with something like this. There are people, like me, who are very allergic to coconut :( If I were to eat that I'd end up in the hospital not being able to breath! It would never occure to me to ask if someone uses coconut 'oil' as it is not common.
I understand your concern, I always prominently list my ingredients before serving any type of food to people as allergies run in my family and it's become 2nd nature... Coconut oil and solids are very prevalent in a lot of foods sold on store shelves and it is becoming very popular in the health food section foods...

kat

Lynne Salmon said:
Kathie said:

Please be careful with something like this. There are people, like me, who are very allergic to coconut :( If I were to eat that I'd end up in the hospital not being able to breath! It would never occure to me to ask if someone uses coconut 'oil' as it is not common.
I love agave nectar I use it in everything! It doesn't have the strong flavor of honey either

Amanda Garcia said:
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.
Sugar acts as a liquid in baked goods so if you reduce the sugar you have to replace the liquid....more oil, applesauce, fruit juice, milk etc.....eggs can be added but they also act as tougheners so too many will make then too firm. Yolks alone will add moisture.
Cupcakes can overbake so easily! I watch mine like a hawk! I've stopped baking two pans at a time to avoid uneven baking. I always set the timer for less time than called for and check them with a toothpick, then bake for an additional 30-45 seconds as seems fit. Good luck :)
p.s. I use doctored cake mixes so they are pretty foolproof :)
sour cream. I use it in all I bake, Start with about 1/4 cup makes big differance.
You may be slightly overcooking them.....that will definately do it

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