So I think I've finally found a vanilla cake recipe I'm satisfied with (thank you fromscratchsf), I used her white cake:
Now, I've also got a chocolate cake I'm happy with, which is Mccall's 'perfect chocolate cake' here: http://www.food.com/recipe/perfect-chocolate-cake-mccalls-cooking-school-443720
But there are a couple of cupcake flavours I've done before using alterations of my OLD vanilla cupcake recipe (Billy's), such as apple pie and caramel. For the 'caramel' undertone in these cupcakes, I subbed white sugar for brown, and they turned out fairly well. These are actually favourite flavours for my family.
But looking back, Billy cupcakes are slightly more dense, not as soft/fluffy and dry out, where as fromscratchsf's stay lovely and moist and fluffy. I'm scared about substituting the brown sugar in her recipe though, I just don't feel it's as 'stable'? Like it's a delicate recipe if that makes sense, that can't handle a lot of alterations.
Has anyone tried using brown sugar in her recipe? Or do you have a great brown sugar cake recipe of your own? I have also heard about 'browned butter' which I think would also lend that type of favour I'm going for in these cupcakes. Would love to hear your thoughts?