Hello everyone...i am new here at Cake central and i think that this site is very much informative and helpful...
I just want to ask your opinion with regards to baking tips...in my case..baking cupcakes...
...i am new in the cupcake making world so i would like to ask for your help with regards to making cupcakes
I had the time in making the recipe of vanilla cupcakes in the magnolia cookbook..well..i dont have the cookbook itself but i found the recipe here in the internetMy question isdo u have any tips or techniques on how to make a cupcake more fluffy inside, more moist or more spacious? wellmy problem is that whenever i do make the cupcakes, the bread is so packed up, its as if i need to drink water whenever i take a bite on it, hehehe!it isnt that fluffy or moist insidehehe..plz help me with this..thanks!!
And another thingi also use the recipe there for the vanilla buttercream but whenever i do it, people say that its too rough..its as if you can feel the sugar morsels in your tongueAnd also, the recipe says that in order to make the cream more thick, i should add sugar, but in turn, my family always complain that its so much sweet. How can i resolve this if the recipe tells me that in order for it to thicken and to be feasibly spreadable, i have to add sugar on iti really want it to be that thick for easier spreading but i would really want a cream that is not that sweet so that everyone would love it
Thanks for all the help!! i hope you can help me on this because i really want to make good cupcakes for everyone to enjoy.
THanks!!! and more power to your wonderful websitehehe!! i really love it..its so helpful and informative! 
First, welcome to CC!
THere are many ways to get moist cakes or cupcakes -- try recipies with sour cream or pudding. Add an extra egg and use milk instead of water. Flip through the recipies here on cc to get a sense of what you're looking for.
As for buttercream that isn't as sweet but not grainy, try the Wilton 1/2 and 1/2 recipe (1/2 butter, 1/2 shortening) and just don't put in as much sugar. It will be sweet but not overly so.
I'm sorry if I've been kind of broad in my answers, but I'm not sure exactly how detailed of a response you're looking for.
HOpe this helps.
S.
ei! thanks for the early replies....and i do appreciate the welcome! hehe
i have read on some forums that chefs use or add oil to the batter so that it will be more moist...my mom suggested to double or even triple the recipes butter so that it would be moist enough....i really am so confused with it...
with the icing..yes! i do use confectioners powedered sugar\\\\
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