I made cupcakes the other day and they would almost break in half when the cup liner was taken off to eat and crumbled 
. Now, I have made cupcakes before (before I really cared what they looked and tasted like) however now I have an order for 48 and I want them to be perfect. What confuses me is that they did not taste or appear dry 
any suggestions? TIA
Tina
Which recipe are you using?
If you need a new recipe try the italian cream cake posted here at CC withouth the coconut. If you dont have buttermilk, use regular milk.
I love cupcakes with that recipe, flufly, moist and good flavor.
One batch will make around 24 cupcakes. Bake them for 21 minutes at 325F
Here is the link:
http://www.cakecentral.com/cake_recipe-2208-Italian-Cream-Cake-from-a-mix.html
Which recipe are you using?
If you need a new recipe try the italian cream cake posted here at CC withouth the coconut. If you dont have buttermilk, use regular milk.
I love cupcakes with that recipe, flufly, moist and good flavor.
One batch will make around 24 cupcakes. Bake them for 21 minutes at 325F
Here is the link:
http://www.cakecentral.com/cake_recipe-2208-Italian-Cream-Cake-from-a-mix.html
Maybe that's where I messed up I just used a box mix (DH), so far I have had really good luck w/ my cakes being moist so I just thought that the cupcakes would be too. I am fairly new at this, so I haven't ever tried a scratch cake before. Thanks for the link.
Is it "normal" for the cupcakes to fall apart so easily? The top separates very easily and it holds to together fine, but the bottom half sort of falls apart...
I just made a bunch of cupcakes recently and used a box mix (happened to be DH), prepared as directed but with one extra egg (4 instead of 3) and a package of dry pudding mix and they stayed together just fine, even after pulling off the cupcake liner.
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