AHey everyone! So I've recently started (about 2 months now) working for a cookie shop making cupcakes ffor them once a week... the problem is that I am slightly new to the world of cupcakes up until now I've primarily done cake orders. .. with a few exceptions but none the less I'm getting super frustrated. I've NEVER had issues with dry cake. But cupcakes are a whole new ballgame to me and I can't seem to get it right. And now I have a cupcake order for 600 chocolate chip cupcakes coming up and I don't want to screw it up! I made a test batch last night and right off the bat they were delicious! But by this morning they were dry.... I freeze them right after pulling then out of the oven. And Frost them before they sit out. ... I dont THINK I'm over baking (but maybe I am) it just seems like no matter what recipe I use its just not QUITE right. I don't want to resort to box mix but I'm so afraid to lose business for the shop. Its looking a bit tempting at this point.
To be honest I don't know if I'm venting or seeking advice. But if you have some I would gladly accept wisdom and/or criticisms!
Not all cake recipes convert well into cupcakes. I've found the biggest issue with cupcakes is over-baking. I start checking mine about five minutes before the earliest bake time. I pull them out before they even get brown. When they're still warm, I put them in an airtight container but leave off the lid slightly to let steam escape. Then I seal it tight and ice them right before they need to go. Look for cupcake-specific recipes and don't over-bake.
Thanks! I actually started experimenting with bake times and temp. and it looks like if I bake them at a lower temperature theyre doing a bit better as well. Its definately an annoyance that Ive never had an issue with "too hot" or "too long" when it comes to cake. but... I guess I understand why as well. either way. thank you.
are you using oil or butter in the batter?
after the cakes have been chilled---oil batters will relax better to get back to room temp-- butter recipes stay a little firm so when you eat it -- it drags down the back of your throat so it feels dry but it's really just a little too firm--
i use a thermometer in my cupcakes sometimes to test for doneness--bam--out a there fast!
a dash of applesauce or mayonnaise helps for moisture retention--sub for the fat in the recipe--i like to use baby food applesauce--
AK8memphis I wonder at what temperature your cupcakes are done and ready to get out of the oven ?
honestly i can never remember so i google it--which i'll do right now...
205 - 210 f
and i guess i never remember because i usually only need to use the thermometer once per recipe--i record the time and just go exactly by that--i rely on timers or my nose for everything from boiling water on...