Not sure if this is the right place to post, so feel free to move. 
I made a cake for my friend's daughter. I tweaked the WASC recipe to make yellow cake (basically subsitituting the white mix to yellow mix, the almond extract to butter extract and 3 regular eggs rather than all the whites. It turned out very yummy!
So anyways, I made a little tieried cake. I needed a little more color so I decided to just ice some cupcakes and put them on the cake board around the back (very cute). She picked it up the next day, and then the party was the next night. I told her she could leave the cake out and it'd be fine.
Well, the cake part was fine, very moist. However, the cupcakes got dry. I used the same recipe. I was short just a little on the sour cream, would that have done it - or was it because it was sitting out? I did have a couple of extra cupcakes that I kept at home and they stayed moist, but they were kept in my cake keeper. Now I'm afraid my cupcake cakes are going to dry out! Help!
Tina
If the cupcakes were out uncovered that may have caused them to dry out, especially since they are so small.
I keep cupcakes for a few days in my cake keeper or covered with no problems.
Your cupcake cakes should be fine as long as they are properly covered.
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