I am making some cherry cupcakes with fresh (pitted of course) bing cherries and a white cake box mix (sorry, but it's an emergency) I've never used a box mix like this before. Should I omit the oil, because the cherries will add enough moisture?
thanks for your quick help!
I don't know that I'd omit the oil, but I might cut back a bit on the other liquid you're using--water or milk--by maybe 1/3.
I have never added the oil to box mixes and have used 1000s of them
Thank you both for your help. I compromised and cut the oil in half. The texture of the cupcakes turned out just right. Not being used to box mixes though, the chemical taste was not to my liking. Maybe it was just the brand..a store brand mix donated for the occasion.
Glad it helped.
I do find a real difference in *some* store brand mixes. I've been burned twice, so I stick with Duncan Hines whenever possible, Betty Crocker when necessary.
Yeah, from experience it's best to stick to the name brands. Mostly I prefere Betty Crocker but since the changes made to mixes over the past several months I haven't baked. Hearing from other on this forum things are NOT the same