Not really a disaster...more like a disappointment. Okay, I made a batch of WASC(first time to try it) cupcakes. I cooked them at 300F for 35 min. The flavor is great but they turned out really light and airy (spongecake like) instead of moist and dense like I was expecting. Did I simply cook them too long and dry them out? Or did I achieve the correct consistency and I was incorrect in my expectations?
I could not remember which brand of cake mix was recommended when I was at the store so I bought Duncan Hines. When I got home and looked at the recipe I saw that Betty Crocker is recommended. Did the mix make that much of the difference? I want my white cupcakes to be moist and dense. Help please.
The flavor is great but they turned out really light and airy (spongecake like) instead of moist and dense like I was expecting.
IMHO, both kakeladi's and Rebecca Sutterby's WASC cake recipes are quite moist and the perfect density - not too light like Angel food cake and not too dense like pound cake.
Did I simply cook them too long and dry them out? Or did I achieve the correct consistency and I was incorrect in my expectations?
Overbaking doesn't usually change the density of the finished product - it just makes it dry... Were your cupcakes dry?
I'm not sure what type of density you were shooting for, but I know that the WASC cakes have been referred to as both light and dense by different members (but always moist). Which just goes to show how individual subjective preference/s make/s a world of difference.
Additionally, I've observed that when some members say "dense" they're referring to/looking for a somewhat gummy fudge brownie like consistency. The aforementioned WASC recipes are definitely not dense in that way.
I have found that with many of my recipes (including WASC) when I make cupcakes the texture come out very different than when I make a cake. At first I thought I was imagining things or perhaps just crazy
so actually decided to make both cupcakes and a cake at the same time. I tried this with two recipes. Both recipes resulted in a much fluffier cupcake with the cakes being more dense. Try the WASC recipe as a cake and see if you get a texture difference. Don't give up on it just yet because it is a great recipe, it generally results in a very moist and dense cake. HTH!