Moist Cupcake

Baking By bjbakeshop Updated 19 Sep 2011 , 11:54pm by auzzi

bjbakeshop Cake Central Cake Decorator Profile
bjbakeshop Posted 19 Sep 2011 , 11:16pm
post #1 of 2

I'm a self-taught baker am having the trouble with this recipe. It's dry. I've tried taking it our early and they fall. I've tried adding instant pudding and yogurt and not much better. Here's the recipe. How can I fix it?

6 large egg yolks
1 cup milk
3/4 t pure vanilla extract
1 1/4 t butter extract
3 cups sifted cake flour
1 1/2 cups granulated white sugar
1 tablespoon + 1 teaspoon baking powder
¾ c (12 T )unsalted butter, room temperature and cut into pieces
3/4 t salt
2/3 c instant vanilla pudding

1 reply
auzzi Cake Central Cake Decorator Profile
auzzi Posted 19 Sep 2011 , 11:54pm
post #2 of 2

Repost of a previous recipe:

3/4 c Butter
1 1/3 c sugar
3 eggs
1 ts flavour
1 1/4 c water
1 pk instant pudding mix (3-3/4 ounces)
2 1/4 c all-purpose flour
2 teaspoons baking powder
Preheat oven to 350ºF. Grease and flour two 9-inch round layer pans. In large mixing bowl cream Butter, sugar, eggs and vanilla until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed of electric mixer until blended, scraping bowl Constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pans.
Bake at 350ºF for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely.

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