mushkit Posted 9 Dec 2013 , 6:19am
post #1 of

Hi,

 

I have this constant problem which i face everytime i bake cupcakes... My cupcakes sweat when they are left to cool in a few hours after baking. Initially, I thought they were underbaked, too much oil or too much sugar. Subsequently i reduced the oil, sugar and lengthened the baking time, they still sweat... 
 
I wonder is there any way to prevent the sweating but in the mean time preserve the moisture in the cupcakes?

 

Can anyone advise?
 

16 replies
Smckinney07 Posted 9 Dec 2013 , 6:56am
post #2 of

AHow are you storing them?

mushkit Posted 9 Dec 2013 , 7:24am
post #3 of

Hi,

 

I havent store them yet. Just placing them on my kitchen top to cool off... They became sticky after that:(

Godot Posted 9 Dec 2013 , 7:32am
post #4 of

AIt sounds like they're slightly underbaked.

mushkit Posted 9 Dec 2013 , 8:23am
post #5 of

Hi Godot,

 

I thought so too, that why i re-baked them for a subsequent 5-10 mins in the oven... But as they cooled off, the crust become sticky again.... After re-baking, i can feel that the cupcakes shrink slightly and become slightly harder

mushkit Posted 9 Dec 2013 , 8:25am
post #6 of

Will changing from vegetable oil to butter solve the problem of sweating?

mfeagan Posted 10 Dec 2013 , 1:41am
post #7 of

Can you post your recipe? 

mushkit Posted 10 Dec 2013 , 1:58am
post #8 of

Hi mfeagan,

 

I got this recipe from the net. the link as follows: http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

 

 

Let me know your comments.. thanks :)

mfeagan Posted 10 Dec 2013 , 2:31pm
post #9 of

AI always think these red velvet recipes have way too much oil to the point they leak grease. I have a feeling that's the issue you're having. Try reducing it down by 1/4 cup and see where that leaves you.

Some recipes for it I have seen call for 1 1/2 cups! Ugh! I know some use butter in place of the oil, but I would just try reducing the amount first.

Taking away too much oil will leave a dry cupcake, so just decrease the amount until they no longer leak but are not dry.

heartsnsync Posted 10 Dec 2013 , 5:28pm

Is it just the tops that become sticky? If so, I have several recipes that do that, too but the quality of the rest of the cupcakes is fine and nice and moist and jus how I want it. I have not worried about it because it is going to be covered in butter cream and the "problem" is now gone for all intents and purposes. Now, if the wrappers are coming loose, too, then it is a baking time, sugar, fat, or cooling/storing issue.

howsweet Posted 10 Dec 2013 , 10:40pm

AI'm glad this thread isn't about cake balls. Just saying... The thread title...

mushkit Posted 11 Dec 2013 , 12:35am

AThanks mfeagan, i will try with 1/4 oil.. :)

Hi heartsnsync, thats one good way to hide the problem... however i prefer cupcakes without frosting and thats where the cupcakes expose their sticky tops..

mfeagan Posted 11 Dec 2013 , 3:16am

Quote:

Originally Posted by howsweet 

I'm glad this thread isn't about cake balls. Just saying... The thread title...

 

Are you thinking about these @howsweet

 

howsweet Posted 11 Dec 2013 , 4:40am

AHahaha that's exactly what I was thinking! :)

mfeagan Posted 11 Dec 2013 , 11:48am

ALOL!!!!!

AnnieCahill Posted 11 Dec 2013 , 4:47pm

DAMMIT!  You beat me to it!

mfeagan Posted 12 Dec 2013 , 2:05am

Quote:

Originally Posted by AnnieCahill 
 

DAMMIT!  You beat me to it!

 

Well, there's no beating my Balls. They're made from a secret Schweddy Family recipe.

Quote by @%username% on %date%

%body%