Is anyone here in Pinellas county that is willing to help me? I tried again with a lower temperature oven. I even sat in the kitchen the entire time watching the cupcakes for the perfect moment to take them out. I iced them to the edges. I covered them. my cupcakes are still drying out. At least,I think they are drying out. The flavor is good. It's just the texture that's off.
what are you mixing up there? your ingredient s and method ànd how long are they in the oven?
and no I'm in shelby county but pinellas isn't far from here
I will pm you everything. I have an almond recipe that comes out great but my other ones do not.
well maybe all you need to do is change recipes --- if they are not working for you why try to fix them -- where did you get them -- why do you feel that loyalty to them-- what flavors do you need
I mean if you can make a good almond cupcake you can make a good (insert any flavor) cupcake -- sí?
Right now, my main focus is an orange-olive oil cupcake I'm doing for a competition. But I need a really good vanilla and chocolate as well.
ideas for you:
as you're testing try a scant quarter teaspoon (to 2, 2.5 cups flour) of cinnamon in your orange cupcakes -- you really can't detect it in the finished product so much it just really adds a smoothness you might like -- if you use zest rub it between your fingers with some sugar to release the oils -
try recipes with buttermilk which contains phospholipids that make powerful emulsions that truly enhance cake baking -- sour cream in recipes also helps make great cakes
I will pm you my favorite vanilla cake recipes with my modifications -- for a great chocolate recipe get the perfectly perfect Hershey's chocolate cake one and i have another one i'll send --
why don't you recreate the almond recipe into your vanilla & orange olive oil -- you probably àlready are