I love making mini-cupcakes. I normally use white cake mix because it is white and pretty. However, I find that the cupcakes dry out even after they are decorated and sealed in a box. Does anyone have a solution to this. Should I just switch to yellow cake mix (or another mix) or can I add the whole egg (instead of just the white of the egg) to make the mini-cupcakes more moist?
Thanks for your help.
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replies
For moist, you should try the WASC (White Almond Sour Cream) cake expanded flavors recipe:
http://tinyurl.com/2cu8s4
HTH
It keeps them very moist.Quote by @%username% on %date%
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