Spongey Cupcakes

Baking By FairyCakeLuv

FairyCakeLuv Cake Central Cake Decorator Profile
FairyCakeLuv Posted 30 Jun 2011 , 4:20pm
post #1 of 1

Last night I made cupcakes and I wasn't too fond of the texture. They tasted pretty good, But it seemed as though they had sort of a spongey texture to them. I am looking for a nice, solid moist cake. I cannot seem to find this!!! UGH! I have tried several recipes and keep failing! I will post the recipe that I used. Maybe someone can give me a little advice on what I can do to tweak it to make it better??? I did add crushed cookies to make a cookies and cream cupcake. I also changed the temp to 350 and shortened the cooking time. I do this with most of my recipes. They ended up pretty good, just wish the texture were better!

White Chocolate Cupcakes
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 tsp vanilla extract
1 cup plus 1 tbsp milk (low fat is fine)
Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip.
Cool on a wire rack.
Makes 18 cupcakes.

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