I'm making a vanilla bean cupcake recipe from scratch:
I've made this once before and having decorated quite a few cakes and not a lot of cupcakes I know this recipe is good and the person I'm making these for wants vanilla bean cupcakes.
While the flavor of this cupcake is amazing, they have a very loose crumb and were extremely light and airy.. I was trying to find a way to make these more of a "moist and dense" cupcake to tighten up the crumb even a little but keep the flavor as close as possible.
Would adding a small amount of vanilla pudding mix to the batter help with this at all? Does anyone have any kind of ideas on how to tighten up the crumb in a recipe like this?
Any help is really appreciated!
Ack! Sorry I posted the wrong link.. this is the recipe I want to make:
Hi there! Did you have any luck with this? I'm working on Nigellas chocolate stout cake and while my husband likes it - I think its way to airy and springy. its a melted butter (oil) cake - so I'm trying to tighten up the crumb a bit... looking for a hybrid between a butter cake (tight crumb) and an oil cake! just need a tweak... a little...