First, I want to say thank you for taking the time to respond to my post. I tried typing this earlier but I wasn't able to do so on my phone, so I waited until I could use my computer at home, since I knew this would be a longer post. I wanted to clarify a few things and I also have a couple more questions.
At first it didn't matter to me if they were from a box or from scratch, but I've have had no luck with either. That doesn't make sense.
Sorry, there is a typo there. I meant to say, "I've had no luck with either." To clarify further, I meant that the taste and texture of the cupcakes that I have made didn't taste the way that I wanted. Not at all like the ones I've tasted at bakeries. The cupcakes either tasted like cornbread (most of the ones baked from scratch) or like a box (the doctored box or plain box cake mixes).
A child can make a cake from a mix. The only variables are the brand of mix and if you doctor the mix or not. If your using doctored mixes that are highly recommended by others it's got to work or there's something wrong with you (sorry). The drag about the internet is not really knowing in what spirit peoples intent is.
I guess this statement wasn't meant to be condescending or with ill intent, but it sure seems like it. I wasn't saying that I can't bake cake or cupcakes from a boxed mix. There is NOTHING wrong with me, my taste buds, maybe. Again, I was saying that the cupcakes didn't taste the way that I wanted them to, just not what I was looking for, thus,"not having any luck."
Freezing a cake will increase it's moisture and density.
I've done this with cakes that I baked for my daughter's birthday and everyone loves them when I do. Freezing works very well for cakes, however, I didn't see a big difference in my cupcakes.
Most places use mixes.....so your probably liking a commercial cake mix. Cupcake shops add simple syrups and other add-on's like caramel to increase the moisture level and sweetness of the cake.A consistent texture like you described earlier is usually achieved using a cake mix and not something you're going to get in multiple scratch bakeries. Scratch baking varies wildly from baker to baker and you're not going to be able to go to multiple stores and get consistent results...that ONLY happens with cake mixes.
Okay, thank you for this information. I'll try simple syrups too. I wasn't sure and I'm still not sure what others use in their bakeries. Next time I go on a cupcake sampling adventure, I'll ask if the cakes are homemade and see what they say.
And could it be that I won't get the desired results unless I have a KitchenAid Stand Mixer? No, not even a little logical.
Here's my logic on that: the overall result can vary in cake if over mixed or under mixed. I was thinking that by not having the paddle attachment that KitchenAid Mixers have that I was mixing for either to long or not long enough. And, I even said in my original post that I apologize for any "silly questions." So if that was "not even a little logical," okay, sorry!
I was going for a base yellow cupcake- that I could modify to make other flavors. That can't be done with a scratch cake batter. NO ONE can achieve that, because when you add other flavors it changes the science of the recipe. That's why there are different recipes for different flavors. If you want something that works like this, you MUST stick to cake mixes they will let you make changes with a lower failure rate.
I completely agree except my base recipe I convert into at least 30 other flavors by changing this or that - and it's 100% scratch!!!
So, my next question is: Are you saying FromScratchsf is a scientist who has done what NO ONE can? Did you try the recipe, and if so, what were the results? And King Arthur does have unbleached cake flour, I wish I could send you a picture of the box.
Bottom line of this post: everyone makes mistakes. We should be able to ask questions freely and respect other's opinions, even when its different from your own. Treat others the way you want to be treated, have an open mind and be willing to learn from and share with others. Again, thank you for your comments and willingness to share what you know about making delicious cakes!