I am sure that someone has asked this question, but i can't seem to find it when I do a search. My chocolate WASC is really moist as a cupcake. The other WASCs, not so much. They aren't super dry, but they aren't really moist. I have tried lowering the temperature and that doesn't work either. Thanks.
If I add 2TBS of oil to the WASC do you think that would work?
I use wasc recipe all the time for cupcakes. You do have to watch them closely though, because its easy to over bake them. I bake at 400 for 5 minutes, and then cut back to 325 for the remainder. I get a nice dome all the time. I find that when I "think" they're done, they are.
Ive used the WASC recipe for cupcakes and mine are were very moist as long as I didnt over bake them at all.
Over baking must be my problem. I am just so used to the moist chocolate WASC that everything else seems dry.
when my Nana makes scones, she immediately wraps them in a clean tea-towel as they come out of the oven. It traps the steam in, and keeps them from drying out. I do the same thing for my cupcakes, it seems to help.
Thanks zespri. I will give it a try.