I have just finished making a batch of Champagne Cupcakes (using cake mix) and unfortunately they came out a little dry. I did some research on the Internet and I came across a technique where the poster recommended steaming cake over a simmering pan of water in order to add moisture.
So I was thinking that I have one of those pots that you used to steam vegetables and I was going to add some water in the bottom of the pan, place the cupcakes in the top part (the one with the perforations), and let them steam for a few minutes.
Here the link:
Has anyone ever tried this technique with any success? Please let me know because I would hate to redo the batch because I don't have much time.
I would just brush with some simple syrup.
I was thinking to use the simple syrup too but, in this case, it is the bottom of the cupcake that is dry (the oven temp was too high).
I would think steaming would make the paper wrappers come away from the cupcakes. I do know that my friend makes her cakes by steaming. If they are in wrappers, I would be more inclined to poke the cuppie with a toothpick and use the simple syrup, so the syrup would get to the bottom.
Okay...I'll give "soaking" with some liqueur a try.