Ingredients You Swear By To Make Fabuously Moist Cupcakes?
Baking By Julie_S Updated 2 Sep 2013 , 10:32pm by dolphingirl365
I'm in research mode.
I'm reading up on this and have that people will put some of the following in their batters (not all of them in one batter, of course):
sour cream
greek Yogurt
buttermilk
mayonnaise
miracle Whip
ground almonds
potato starch
What is your fave?
I'm trying to make the most moistest cupcakes anyone's every tasted.
If it means putting in anchovies I'll do it!
Thanks!!!!!!!
sour cream
oil
buttermilk
I'm curious to know how mayonnaise and miracle whip work in cakes and what success people have had with it. Cake Love uses potato starch in their yellow cake. Heard it makes a light and soft cake.
Have tried and it works:
mayonnaise (esp in chocolate)
leftover pastry cream folded in at the very end
cake flour instead of all-purpose
I second the coffee in chocolate, I have also heard of using apple sauce but haven't tried it.
Hi Girls & Boys
Could someone please share a cup cake recipe that uses oil instead of butter?
Cheers
A quick question, can I put miracle whip in my carrot cake recipe? I really do not want to go out to get some sour cream.
I've made very moist choc cuppies with the Chocolate WASC recipe on CC. Just watch not to overbake and take out while there are still crumbs on the toothpick tester.
As for mayo in chocolate cake, when I was a child, long long long ago, that was a very popular cake. I always thought I could taste the mayo in it and didn't like it but that may have just been my imagination.
I agree on at least some oil as opposed to all butter, mayo for my RV, and though it's not an ingredient, not overbaking (it sounds obvious but it makes a HUGE difference).
I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??
Ahh yes. Good old non over-baking. My cakes come out so moist when I bake them one layer at a time and once that cake tester is clean, out those cake pans go. Even a sponge cake can bake nice and moist once not over-baked. I read Lindy's Cakes Madeira cake recipe calls for a small amount of glycerin per egg for the same effect. Haven't tried it though. I also found a lot of my scratch recipes are more moist when baked one recipe at a time. Once I start doubling and tripling...say hello to a heavy cake that isn't so moist anymore.
I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??
Well, I think you can add whatever to a box mix and it'll still make a cake, but I'd never add glycerin to a scratch cake!
Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.
"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.
Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist .
I'm in research mode.
I'm reading up on this and have that people will put some of the following in their batters (not all of them in one batter, of course):
sour cream
greek Yogurt
buttermilk
These three things are interchangeable. They all contain cultures which help for emulsion but also help for flavor. But each has different cultures so they taste different in the final product and all have different acid levels (buttermilk has the least, sour cream has the most). The more lactic acid, the more you have to adjust your baking powder/soda.
mayonnaise adds an additional fat component and different flavor. Can leave a greasy feel in the mouth.
miracle Whip Same as above
ground almonds I don't see how this would be beneficial at all.
potato starch This doesn't make anything moist. It can help expand your crumb but adding it is SUPER tricky unless you have a recipe that already calls for it.
What is your fave?
I'm trying to make the most moistest cupcakes anyone's every tasted.
If it means putting in anchovies I'll do it!
Thanks!!!!!!!
Sorry, just trying to help again
That was really good advice. Thank you. U didn't sound crappy. I know the reason why my scratch recipes get heavy when doubled and tripled is due to over-mixing. Somehow, I just can't get it right and I use the spatula method of folding in flour and liquid one at a time so I make one recipe batch at a time. I know..horrible right..esp time wise for a business. I have noticed a cake from the oven cling wrapped and put in the freezer helps a lot. Only did it this year when I saw other CC members said it kept their kept moist. Thanks for the advice. It was great
I have used glycerin before and also having a bowl of water lower in the oven helps to keep my cakes moist.
I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??
Well, I think you can add whatever to a box mix and it'll still make a cake, but I'd never add glycerin to a scratch cake!
Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.
"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.
Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist .
Thnx FromScratchSF! I also make everything from scratch and detest mixes I'm pretty happy with the way my cakes and cupcakes turn out moist and yummy.... But wanted to try the oven to freezer trick.
So do I just take the hot cake out of the pan, wrap it in cling film and put it overnight in the freezer? Thaw it at room temp the next day? How much time will it take to thaw for say, a 9" round?
And how would you suggest putting cupcakes from the oven to the freezer? Wrapped individually?
Thanks!
I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??
Well, I think you can add whatever to a box mix and it'll still make a cake, but I'd never add glycerin to a scratch cake!
Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.
"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.
Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist .
Thnx FromScratchSF! I also make everything from scratch and detest mixes I'm pretty happy with the way my cakes and cupcakes turn out moist and yummy.... But wanted to try the oven to freezer trick.
So do I just take the hot cake out of the pan, wrap it in cling film and put it overnight in the freezer? Thaw it at room temp the next day? How much time will it take to thaw for say, a 9" round?
And how would you suggest putting cupcakes from the oven to the freezer? Wrapped individually?
Thanks!
Yup - I pop mine in the fridge straight form the oven for about 10 minutes, turn them out onto plastic, wrap them then in the freezer they go. Cake defrosts extremely fast. It's hard to say because I don't know your climate, but in SF (temps hover 60-70 degrees F year round), it takes about 30 minutes in the plastic for a 9" to be defrosted enough to tort and fill.
I turn cupcakes out on a sheet pan then put them direct in the freezer. I lay a piece of parchment on top of them then take another sheet pan, turn it up-side down and use it as a lid. I then can throw another sheet pan of cupcakes on it and keep stacking them.
I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??
Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.
"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.
Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist .
Dear FromScratch:
Well, I tried the method of putting the cake directly from oven into the freezer, and I must say I like this method. Will do it from now on. Fabulous!
Thanks for the words of wisdom on not overbaking too!
Julie
From Stratch SF: thank you for the cupcake idea! I have a question please, how long can you leave them in the freezer for inside the trays- cupcakes- I mean? What is your threathold for freezer freshness when your talking about cupcakes? I have not successfully froze a cupcake. Thanks!
The coffee in chocolate, I have also heard of using apple sauce but haven't tried it.
how much coffee you put in the chocolate cake n how much buttermilk would you have to put in to any cake mix's trying to find out what ingredients to keep a cake moist longer.
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