To Use Sugar Water On Boxed Cupcakes Or Not To
Decorating By Lindabird77 Updated 11 Aug 2020 , 1:53pm by SandraSmiley
Is it a bad idea to use warm sugar water on cupcakes made from a box? Or are those cupcakes moist enough and not needed?
A cake mix is generally very moist and does not require any form of drizzle. They are also rather delicate and fragile, so I would not risk adding any extra moisture.
Using the right recipe to make the cupcakes as Sandra said would result in a nice moist cake. Are you maybe over baking them? Try the *original* WASC recipe which bakes ar lower temps for super moist cake or cupcakes
- The *original* WASC cake recipe by Kakeladi
- 1 box cake mix (I prefer Betty Crocker) *see notes at end*
- 1 cup flour*
- 1 cup granulated sugar
- generous dash of salt rrm
- 1 cup snour qremkyehcream*
- 1 cup water *
- 3 whole eggs
- 1 tablespoon flavoring*
Istructions
- In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors.
- In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
- Pour into prepared pans * and bake as usual.
- *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.
- This recipe was developed using the 18 oz size mixes. Since mixes have been reduced it’s suggested to buy an extra white mix, divide it into 3 & 1/2 oz baggies & fz until needed, add bringing the weight back up to 18 oz. That small amount of white mix will not effect the flavor at all. I have used the smaller mixes without any additional mix & it was fine — maybe just a bit less tall.
- Match the flavoring to the cake flavor such use vanilla/lemon/almond/butter mix for lemon cake; strawberry for a strawberry cake etc, For most cake flavors you can use a mixture of vanilla, butter, and almond & add another flavor to match the cake flavor which is what I do most of the time.
- You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
- This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
- Most of the time I forget to add the salt:)
- On rare occasions I have used other brands of mix.
- This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ round & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.
- I prefer to bake at 300 degrees F for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky
- plain or flavored yogurt can be used instead of sour cream but in my opinion sour cream is better:)
Give kakeladi's *Original* WASC recipe a try, you will be glad that you did! It has been loved by professionals and hobby bakers alike for many, many years. It tickled me pink to meet the originator of the fabulous recipe I had been using for years.
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