I have made two batches of cupcakes one chocolate and the other yellow and they both came out awful, I used a dr up recipe, they got too big and then sunk when I took them out. I used an ice cream scoop as suggested but they were way too big, and they tasted awful.
I am now using the chocolate WASC recipe and made it using the chocolate method, but it smells like almond, I used both vanilla and almond ectracts as suggested, is the almond flavor going to ruin the taste of the chocolate cupcake? Has anyone done this recipe? How did they turn out. I am also freezing these until Sunday because I have 144 cupcakes that need to be done. UGH! I need to find a box recipe for chocolate and vanilla that doesn't sink when you take it out. I am careful not to over mix. I am making a list of cupcakes. so I wanted to make white, chocolate, and yellow and make different topping for them.
Can anyone tell me can you use the WASC recipe on yellow cake mixes? Do I need to change anything. I am desperate to find something that will work. HELP please!
yellow and chocolate
I have made WASC as cupcakes before. Brand/flavor doesn't seem to matter much because the recipe is pretty forgiving. However... I tend to leave out the almond extract and just use more vanilla because in my experience not everyone likes almond (especially the men? Don't ask why!) For cupcakes I tend to get 36-38 cupcakes using half the WASC recipe (one cake mix box). I use an ice-cream scoop to fill my pan because I tend to get greedy and over-fill...which inevitably leads to sinking!
I forgot to add that I used whole eggs instead of just whites, and they turn out delicious. In fact, the cupcakes turn out better for me than when I use WASC to make a layer cake!