HotPink_LipGloss Posted 5 Sep 2012 , 4:19am
post #1 of

A couple months ago I made some red velvet cupcakes with cake flour and buttermilk. Everyone LOVED them and tought I doctored up boxed mix.They were amazing!!!! I never thought I could achieve the light, fluffy. and moist texture just like boxed cake mix. So I was wondering if I can use it as a base recipe for all my cupcakes now minus the cocoa powder? I want that same texture and moisture for all my cupcakes. Or will they all be tangy from the buttermilk? Thank you.

3 replies
Chellescakes Posted 5 Sep 2012 , 7:42am
post #2 of

I use buttermilk in all my cakes , and I have never had a comment on them being tangy , just how lovely and moist they are. I have a basic recipe that I change around all the time too. If I add cocoa to it I just decrease the flour by that much and vice versa.

HotPink_LipGloss Posted 5 Sep 2012 , 8:39pm
post #3 of
Quote:
Originally Posted by Chellescakes

I use buttermilk in all my cakes , and I have never had a comment on them being tangy , just how lovely and moist they are. I have a basic recipe that I change around all the time too. If I add cocoa to it I just decrease the flour by that much and vice versa.


Thank you! This is very good to know! I can't wait to experiment with this in my other recipes. Monday I have to bring a dozen very wedding cake and a dozen lemon cupcakes to ballet class. So I might test it out for those icon_biggrin.gif .

Chellescakes Posted 5 Sep 2012 , 10:17pm
post #4 of

Happy to help

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