Fragile Cupcakes

Baking By TicTac521 Updated 23 Jul 2015 , 1:50pm by TicTac521

TicTac521 Posted 22 Jul 2015 , 1:28am
post #1 of 3

I'm making cupcakes for a customer this weekend and I have a question.  I'm using Hershey's Perfectly Chocolate cake recipe.  I had problems in the past with this recipe sticking and not working well for cupcakes. Tonight, I tried the modified version of substituting the milk for sour cream.  The baked well and taste well but they are very light and crumble easily (not dry).  So, my question is, is the boiling water necessary?  I'd think a thicker batter would yield a denser cupcake.

2 replies
MKC Posted 23 Jul 2015 , 12:41pm
post #2 of 3

Reduce the water by 20% and add a bit more flour (for one recipe I have added 3 tablespoons).

TicTac521 Posted 23 Jul 2015 , 1:50pm
post #3 of 3

Thank you...I will try that...I know I'm getting close to getting it right

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