Ok, WASC is super popular, I admit it. Surely so many of you can be wrong. Admitedly, I am a failure at WASC. Mine turned out like bread, yet you all say it's so moist.

Convert me! Make me a believer!

I am willing to try it one more time, if you are willing to share a reliable WASC like recipe that also has oil, with one added kick. I'd like to try a Lemon -WASC. Yes, I know, it won't make a White Almond Sour cream Cake, but I have read where you have made substitutions and other great cakes based on WASC recipes.

I have to make 50 cupcakes for my child's school tomorrow. I have everything on hand to make it. Please share a recipe that will provide me with 50 lemon cupcakes. My reputation is on the line and I am a bit nervous about this challenge because I am going to serve these to a lot of people instead of trying it out on family first. I'm putting my faith in you CC WASC cheerleaders.

Anyone up for a challenge?

If your rep is on the line and you want something you know will work, then I would suggest that you wait to try a new recipe for a time when it isn't so important. When I try something new for an important order I almost always have issues. Law of nature I think.

I use the same recipe that varika posted a link to and it's always very moist and yummy!!! For lemon cupcakes you could also use lemondade concentrate as the liquid. I've done this with limeade and they are VERY moist!! You could also use a lemon yogurt in place of the sour cream.

I used the recipezaar recipe for lemon cake (although I might have put in a little more lemon zest - I LOVE how lemon zest smells, so I tend to get grater-happy) and it was delicious. I didn't use lemon pudding, just followed that recipe, and it was super-lemony but not artificial tasting.

I had some left over batter, and made cupcakes (which turned out great too, of course) and filled them with raspberry filling which was also delicious (if I do say so myself), and used lemon cream cheese frosting on everything.

And, unlike TexasSugar, I always make something new when I have a chance to do something like this - because anytime I make something by request, seems like lately everyone picks chocolate...and (I never thought I would say this) I'm tired of chocolate. But maybe I'm just a risk-taker at heart...

My friend taught me to use milk instead of water in a cake mix, if that's what you want to use. I add lemon zest and lemon oil to mine for the flavor so it doesn't change the texture of the cake.

I haven't had good results with the WASC recipe either. One CC'er (cindyD333) wrote to me that she cuts the sugar amount in half, adds an additional 1/2 tsp of baking powder, and bakes it for quite a while at 335F with baking strips around the pan and a rose nail in the center. She also doesn't wrap it in plastic wrap because it gets sticky. I haven't tried it yet, but she had the same complaints I did.

This is the recipe I use all the time, no matter what flavor cake I want to make.
http://www.cakecentral.com/cake_recipe-1599-127-Enhanced-Cake-Formula.html
This recipe turns out wonderful every time.

I use Pillsbury, commercial mix of choice for one it has pudding in the mix. Now, if you want lemon flavor you can add lemon extract, LorAnn lemon oil would be preferred, grate lemon zest into the wet ingredients, use instant lemon pudding or sm. pkg. of dry lemon jello into the dry ingredients.

If I make chocolate cake, I add 1/2 cup cocoa to dry ingredients. Extracts, puddings and jello additions make this recipe versatile.

I highly recommend this enhanced cake formula recipe and highly recommend using the stick of butter or margarine.

I don't know exactly what's caused your issues with WASC, but here's my version for Lemon Cake.

Cupcakes come out beautifully, but not domed. I prefer them that way. I use a food portion scoop to fill my papers a little over half full before baking.

The average baking time for the cupcakes is about 15-18 mins., but I check them frequently.

Ingredients:
2 boxes Lemon Duncan Hines cake mix
2 boxes of Lemon Instant pudding mix, dry
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp. salt
6 eggs
2 2/3 cups water
4 Tblsp. vegetable oil
2 cup (16 oz) sour cream
2 teaspoon real vanilla extract
2 teaspoons lemon extract

Directions
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

Makes at least 60 cupcakes.

I have to say, that this is one of the best variations on WASC that I make--and I don't really like lemon cake. This stuff I can eat until I'm stuffed.

HTH
Rae

Thank you all for your responses!

I am eager to give this one more try.

It definitely sounds as if I'll have plenty of cupcakes, so that will be great.

I will choose a recipe tomorrow.

Here are the results!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1389160

They turned out great! I used the recipezaar one because it had a bit more oil. It yielded 82 cupcakes! I had plenty to send to school and work for hubby! They are nice and tender.

I do think I will try Blakescakes recipe next. I would rather have a heavier cake for my cakes, the kind you get from Cake Doctor's pound cake recipes, and I think her recipe with the added pudding may be what I am looking for.

Thank you all for the fun challenge. It's always good to get in the kitchen and try something new. I now feel fulfilled as a baker, I am a WASC believer!

Hey Skis! Those are some fine-looking cupcakes! Save a couple for me, would ya? I KNEW you'd love the WASC once you got the hang of it. Imagine the possibilities! I couldn't believe it myself when I made my first WASC last week. Yum! I am a WASC convert for LIFE.

Thank you.

I wasn't too sure about it. This time, the batter was a bit on the watery side. I am confused by it because it's supposed to be dense and good for carving. Hmm.. I measured everything so very carefully.

Can you tell me how yours comes out? Is it more dense?

I use MacsMom recipes that are on the Gourmet thread here on CC, and the cakes are always moist, flavorful and very dense. To date I have not had any problems with carving. You should try another WASC since this one worked so well. My favorite has to be the tropical breeze by Macsmom. it's very summery perfect for a brunch or a picnic.

Here is the link http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
there is also a link within this document with filling choices too.

I use MacsMom recipes that are on the Gourmet thread here on CC, and the cakes are always moist, flavorful and very dense. To date I have not had any problems with carving. You should try another WASC since this one worked so well. My favorite has to be the tropical breeze by Macsmom. it's very summery perfect for a brunch or a picnic.

Here is the link http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
there is also a link within this document with filling choices too.

Skis, mine comes out denser than a regular cake mix for sure. The batter is thicker, almost kind of gooey, but still pourable. The cake is denser but still quite moist. I really love it! Glad you are a WASC convert too!

I love the WASC ! Esp. when you slice the cake and it dosent' fall appart! Thats why I always use it for my cakes.

my recipe is close to blakescakes, but instead of water I add whole milk and I also zest 2 lemons and use the juice of 2 lemons minus the vanilla. very dense very very moist.