Should I attempt wasc cupcakes?? I heard they are not as good as the cake?? Also I want to try a new flavor extract. What will taste the best coconut or orange??
I use Wasc for cake and cupcakes and don't notice a difference really.
I am going against the grain...I don't like WASC at all for cupcakes. To me, a cupcake should be just as dense as a regular piece of cake. I use the WASC all the time for freebie cakes. To me, the WASC cupcakes just don't bake up the same. They are super light and airy with a ton of holes, almost like a sponge. When you ice them they are way too top heavy. I have tried baking them all at different temperatures and always end up with the same results. I have also tried several variations of the WASC recipe with cupcakes and it's the same thing every time.
What works for me, is taking a mix, sifting it, cutting back on the liquid (I usually use coffee for chocolate or whole milk for other flavors) and adding an extra egg yolk in addition to the whole eggs called for on the box. The oil stays the same, and I usually add a half teaspoon of an emulsion or extract.
You just have to experiment and see if you like that texture for cupcakes. I don't like cupcakes at all so I may just be a difficult person to please. 
Thank you all so much!!!! Im gonna give em a try and see!
Mad e the WASC cupcakes! And a ton of holes is an understatement! lol! How much liquid do you put in your recipe? I def. want to try it out!
I am going against the grain...I don't like WASC at all for cupcakes. To me, a cupcake should be just as dense as a regular piece of cake. I use the WASC all the time for freebie cakes. To me, the WASC cupcakes just don't bake up the same. They are super light and airy with a ton of holes, almost like a sponge. When you ice them they are way too top heavy. I have tried baking them all at different temperatures and always end up with the same results. I have also tried several variations of the WASC recipe with cupcakes and it's the same thing every time.
What works for me, is taking a mix, sifting it, cutting back on the liquid (I usually use coffee for chocolate or whole milk for other flavors) and adding an extra egg yolk in addition to the whole eggs called for on the box. The oil stays the same, and I usually add a half teaspoon of an emulsion or extract.
You just have to experiment and see if you like that texture for cupcakes. I don't like cupcakes at all so I may just be a difficult person to please.
I usually just scale the liquid back by about 1/8 cup. I'm glad I'm not the only one who had problems using that recipe for cupcakes! The extra yolk adds more fat and density without making it rubbery. Egg whites are there for structure so I just add the extra yolk instead of the full egg.
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