Looking For A Really Moist Vanilla Cupcake!!
Baking By Quan86 Updated 25 Jan 2016 , 7:22pm by -K8memphis
try sylvia weinstock's yellow cake recipe -- she has two you want the one with the sour cream i'll post a link -- then add an extra quarter cup of flour and then i just add the eggs whole -- the recipe suggests to separate and whip the yolks & whites but i just add them one at a time into the well creamed sugar and butter -- be sure you stretch the eggs out well and make a nice smooth emulsion -- you can eliminate 2 or 3 of the yolks for a whiter result --
i don't use the highest speeds on my mixers for cake batter but use about 5 on a stand mixer -- then after the last flour is added i beat it (on speed 5) for two minutes and it's ready -- watch it carefully in the oven -- avoid over baking --
if you have a stand mixer use cold butter -- cut it into small pieces and beat it nicely with the sugar -- add the eggs as I stated above -- put in your vanilla -- divide powdered ingredients into thirds -- put one portion into creamed mixture combine on low -- put in half the sour cream combine -- add another portion of dry, sour cream, dry -- combining well after each addition -- scrape down the bowl -- beat on speed 4 or 5 for two minutes -- bam
and use the real cake flour and real butter -- you got this -- can't miss -- it will not get real brown on top-- just springs back -- test one in your oven first and time how long to bake -- don't over bake and these will be fantastic -- but don't refrigerate the baked cakes --
best to you
http://bakeoutsidethebox.blogspot.com/2012/01/sour-cream-yellow-cake.html
@Quan86 while you are searching and testing your recipes, remember that you can always add a simple syrup to any cake and add a touch more moisture. I keep a bottle of it in the fridge so it's handy for quick breads, cupcakes & regular cakes. Good luck
the link is at the bottom of my post ^^^ in blue lettering right under 'best to you'
under the heading 'really moist' if you substitute equal amounts of applesauce for butter --say 2 tablespoons it would amp up the moisture -- but while baking you want to watch them like a hawk and pull them as soon as they are done and remove from the pan so the residual heat doesn't keep cooking them --
also the ingredients are not suggestions -- you need to follow the recipe carefully
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