Me Vs Dry Cupcakes: Round One

Baking By Foolhardyheroes Updated 29 Nov 2013 , 4:27pm by -K8memphis

Foolhardyheroes Posted 21 Nov 2013 , 12:34am
post #1 of 7

AHey everyone! So I've recently started (about 2 months now) working for a cookie shop making cupcakes ffor them once a week... the problem is that I am slightly new to the world of cupcakes up until now I've primarily done cake orders. .. with a few exceptions but none the less I'm getting super frustrated. I've NEVER had issues with dry cake. But cupcakes are a whole new ballgame to me and I can't seem to get it right. And now I have a cupcake order for 600 chocolate chip cupcakes coming up and I don't want to screw it up! I made a test batch last night and right off the bat they were delicious! But by this morning they were dry.... I freeze them right after pulling then out of the oven. And Frost them before they sit out. ... I dont THINK I'm over baking (but maybe I am) it just seems like no matter what recipe I use its just not QUITE right. I don't want to resort to box mix but I'm so afraid to lose business for the shop. Its looking a bit tempting at this point.

To be honest I don't know if I'm venting or seeking advice. But if you have some I would gladly accept wisdom and/or criticisms!

6 replies
AnnieCahill Posted 21 Nov 2013 , 8:40pm
post #2 of 7

Not all cake recipes convert well into cupcakes.  I've found the biggest issue with cupcakes is over-baking.  I start checking mine about five minutes before the earliest bake time.  I pull them out before they even get brown.  When they're still warm, I put them in an airtight container but leave off the lid slightly to let steam escape.  Then I seal it tight and ice them right before they need to go.  Look for cupcake-specific recipes and don't over-bake.

Foolhardyheroes Posted 25 Nov 2013 , 7:22pm
post #3 of 7

Thanks! I actually started experimenting with bake times and temp. and it looks like if I bake them at a lower temperature theyre doing a bit better as well. Its definately an annoyance that Ive never had an issue with "too hot" or "too long" when it comes to cake. but... I guess I understand why as well. either way. thank you. 

-K8memphis Posted 25 Nov 2013 , 7:54pm
post #4 of 7

are you using oil or butter in the batter?

 

after the cakes have been chilled---oil batters will relax better to get back to room temp-- butter recipes stay a little firm so when you eat it -- it drags down the back of your throat so it feels dry but it's really just a little too firm--

 

i use a thermometer in my cupcakes sometimes to test for doneness--bam--out a there fast!

 

a dash of applesauce or mayonnaise helps for moisture retention--sub for the fat in the recipe--i like to use baby food applesauce--

daprincessnora Posted 29 Nov 2013 , 2:51pm
post #5 of 7

AK8memphis I wonder at what temperature your cupcakes are done and ready to get out of the oven ?

-K8memphis Posted 29 Nov 2013 , 4:25pm
post #6 of 7

honestly i can never remember so i google it--which i'll do right now...

 

205 - 210 f

 

-K8memphis Posted 29 Nov 2013 , 4:27pm
post #7 of 7

and i guess i never remember because i usually only need to use the thermometer once per recipe--i record the time and just go exactly by that--i rely on timers or my nose for everything from boiling water on...

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