I have a Martha Stewart Snickerdoodle Cupcake recipe that taste's great! BUT the cake is very dense (like a muffin) and the next day, it's dry.
How can I change the recipe so that it's moist and much lighter? (I am comparing it to the moist & light boxed Dunkin Hines cakes)
Here is the recipe:
o 1 1/2 cups all-purpose flour
o 1 1/2 cups cake flour (not self- rising), sifted
o 1 tablespoon baking powder
o 1/2 teaspoon salt
o 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
o 1 cup (2 sticks) unsalted butter, room temperature
o 1 3/4 cups sugar, plus 2 tablespoons for dusting
o 4 large eggs, room temperature
o 2 teaspoons pure vanilla extract
o 1 1/4 cups milk
Thank you for your help!!!
Try separating the whites and yolks. Add the yolks one at a time as before and beat the whites until stiff and fold in at the end.
Maybe do the egg white trick as suggested, and possibly substitute cake flour for the all-purpose flour? Someone will correct me if I'm wrong, but maybe at a 1 Cup plus 1 T ratio per 1 C all purpose.
instead of butter try oil.
I was wondering about the cake flour and the butter. I've read that people have replaced their butter with oil to gain moisture so I was considering that. I will definitely try that.
I thought that because there is some cake flour, that the cake would be light - but I guess not. I will have to try using only cake flour and see how it goes.
One thing I do find interesting in the recipe is that it states that you should really eat it the day you frost it. Gee, now I know why! LOL!!!!!
Do you substitute an equal amount of oil for the butter? By weight or by volume?
Great question! I've never done it, so I have no idea yet...
What about adding a tbsp of oil just before you put it in the oven? You could try putting a simple syrup on the cupcakes as soon as they come out of the oven.
BUT the cake is very dense (like a muffin) and the next day, it's dry
1. it's a butter cake not a box cake - it will never taste like Duncan Hines as it does not have emulsifiers or gelling agents, or any other chemicals
2. it is overbeaten: therefore turns out dry.
The old instructions will guarantee a dry dense cake. Don't use a machine !! Take a large metal spoon and mix it in by hand - mix, don't beat!
New instructions: Remove from machine. Using a large metal spoon, add flour mixture in three batches, alternating with two additions of milk, and mix only until just combined.
Besides being thick and dry, it's a wonder it didn't bounce around the bowl because of the elastic gluten that is being formed during all that beating ...
Substituting cake flour for the all purpose runs the risk of there not being enough gluten to make a stable structure. Substitution is fine so long as you know what it is going to do to the chemical balance of the recipe..
I also have used this recipe and it came out very dry, sthe next time I added less cinnamon and it helped it wasn't so dry I also added 1 tbsp of cannola oil
Thanks! I will try the oil. And thanks Angel! I'm glad to know I'm not the only one who thought they were dense and dry! The flavor is great while they're warm, but I will definitely try oil!
Also try adding some yogurt or sour cream, I found that helped a bit when developing my recipes. I have a client wanting snickerdoodle cake, so be sure to let us know what you find works best.
Believe it or not, I use mayonnaise with some of my recipes. I've tried sour cream too but mayo works and tastes better in the batter. That's actually of my secret ingredients.
Martha Stewart's recipes are notorious for this type of bad outcome. It looks like a basic cinnamon cupcake. I don't even attempt to tweak her recipes. Thera are plenty of good recipes out there with great reviews. Find one that is rated with similar ingredients. Start from there and then tweak. Tweaking a balanced recipe to your flavor likes is much easier than tweaking a recipe that is already out of balance.