I know I could join the cupcake thread, but I figured my question would get lost amongst the 150 page thread so I thought I'd ask here!

I generally use a doctored cake mix with an extra egg, milk and pudding - but I get fluffy cupcakes which is funny because my cakes are dense when I make them that way.

Any ideas on how to get a nice and dense cupcake??

What I would do is use a recipe like the WASC one. To the mix, you add 1 C flour, 1 C sugar, 1 C sour cream, (and more). Recipe is on this site. It makes a denser cake, that tastes more like homemade.

I've used the WASC cake recipe - it's worked out well with cupcakes for you?? That's great, I'll be giving that a try tonight.

I've not used it, but I don't see why it wouldn't work that way. Let us know how it turns out.

I've used WASC for cupcakes and it works out great for me. Actually better than for cakes because my WASC cakes seem to sink in the middle (no matter how long I bake at 325...can't get it right)

I have been baking forever ... And sorry but I want to warn you guy's who have'nt tried the wasc { it is to soft it comes out chewy like a raw biscuit . I assume it's the extra sugar in the batch because I have added sour/c to my mixes and it was good and moist but .... It's a chemical balance thing . I was dissapointed because everyone say's how wonderful this is . Well idk . Good luck if you try it .

Well, I'd say you just don't like it.

However, lots of people do.

It got (166 and counting) great reviews on www.recipezaar.com:

http://tinyurl.com/2cu8s4

And an additional 245 (and counting) 4+ stars on CC:

http://www.cakecentral.com/cake_recipe-2322-1-White-Almond-Sour-Cream-Cake-WASC.html

To each his/her own.

Hey Jan!

With the WASC for me it is hit or miss. When it comes out good, its really good. When it fails it really bombs. Most times it depends on the oven I am baking it in. In the wrong oven gummy patches here and there are a problem. Baking it longer makes the outsides crispy.

However, WASC cupcakes are great! Just don't overmix.

I have found that if I don't refrigerate or freeze the WASC is when I don't like the texture. Once it's cold it is delicious!

The last one I made was a stacked birthday cake and people went nuts for it--even the people that said they don't like white cake.