Is There Any Way To Make The Wasc More Moist For Cupcakes?

Baking By awatterson Updated 21 Sep 2010 , 9:38am by awatterson

awatterson Posted 26 Aug 2010 , 6:19pm
post #1 of 8

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.

7 replies
awatterson Posted 26 Aug 2010 , 8:01pm
post #2 of 8

If I add 2TBS of oil to the WASC do you think that would work?

iluvpeeks Posted 26 Aug 2010 , 11:44pm
post #3 of 8

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.

awatterson Posted 26 Aug 2010 , 11:45pm
post #4 of 8

Thank you.

stacey71 Posted 27 Aug 2010 , 1:00am
post #5 of 8

Ive used the WASC recipe for cupcakes and mine are were very moist as long as I didnt over bake them at all.

awatterson Posted 27 Aug 2010 , 1:26am
post #6 of 8

Over baking must be my problem. I am just so used to the moist chocolate WASC that everything else seems dry.

zespri Posted 21 Sep 2010 , 4:03am
post #7 of 8

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.

awatterson Posted 21 Sep 2010 , 9:38am
post #8 of 8

Thanks zespri. I will give it a try.

Quote by @%username% on %date%

%body%