I'm donating some cupcakes for VBS at our church this week for the kids to decorate themselves. I was planning on using my usual wasc recipe but I've never baked it in cupcakes before. Do I still bake low at 300 and then raise the heat or should I just bake at 350?
I wouldn't use WASC for cupcakes. I don't like the way they bake and I know I'm not the only one here who feels that way. I would use the Betty Crocker mixes and slightly under bake them. I bake them at 350 and pull them out about 3 minutes before the lowest bake time.
For me, the WASC cupcakes bake up really light and spongy with a ton of air bubbles. Then they get top heavy with the icing.
AI second the advice on avoiding using WASC for cupcakes. In my experience, it makes the cupcakes too dense, chewy and spongy rather than the light, airy texture commonly found in cupcakes. I do scratch cupcakes only for that reason.
Thank you! :) I have a scratch recipe that I can use, so I'll go with that one. So good to know that the wasc doesn't make good cupcakes!
AI've never had an issue with wasc cupcakes. I bake at 325.
I use WASC for cupcakes without a problem.
I decided to try it out today, to see what would happen. I baked 1 batch using the original wasc recipe (with 1 t vanilla and 1 t butter flavors) and I baked a second batch substituting cream cheese for sour cream, the rest was the same. The original was a little lighter than I wanted, almost like an angel food cake texture. The second batch worked great! I thought the butter flavor came through a little more and the texture was a little denser than the original wasc cuppies. Thought I would share in case anyone else was wondering!
Thanks for all the info!