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Ingredients you swear by to make FABUOUSLY moist cupcakes? - Page 2

post #16 of 30
Quote:
Originally Posted by Julie_S

I'm in research mode.

I'm reading up on this and have that people will put some of the following in their batters (not all of them in one batter, of course):

sour cream
greek Yogurt
buttermilk
These three things are interchangeable. They all contain cultures which help for emulsion but also help for flavor. But each has different cultures so they taste different in the final product and all have different acid levels (buttermilk has the least, sour cream has the most). The more lactic acid, the more you have to adjust your baking powder/soda.
mayonnaise adds an additional fat component and different flavor. Can leave a greasy feel in the mouth.
miracle Whip Same as above
ground almonds I don't see how this would be beneficial at all.
potato starch This doesn't make anything moist. It can help expand your crumb but adding it is SUPER tricky unless you have a recipe that already calls for it.

What is your fave?

I'm trying to make the most moistest cupcakes anyone's every tasted.
If it means putting in anchovies I'll do it!

Thanks!!!!!!!
icon_smile.gif



Sorry, just trying to help again icon_biggrin.gif
post #17 of 30
That was really good advice. Thank you. U didn't sound crappy. I know the reason why my scratch recipes get heavy when doubled and tripled is due to over-mixing. Somehow, I just can't get it right and I use the spatula method of folding in flour and liquid one at a time so I make one recipe batch at a time. I know..horrible right..esp time wise for a business. I have noticed a cake from the oven cling wrapped and put in the freezer helps a lot. Only did it this year when I saw other CC members said it kept their kept moist. Thanks for the advice. It was great icon_smile.gif
post #18 of 30
My vote is for not over-mixing (especially chocolate) and oven-to-freezer for cake.
post #19 of 30
I have used glycerin before and also having a bowl of water lower in the oven helps to keep my cakes moist.
post #20 of 30
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by fcakes

I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??



Well, I think you can add whatever to a box mix and it'll still make a cake, but I'd never add glycerin to a scratch cake!

Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.

"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.

Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist icon_biggrin.gif.



Thnx FromScratchSF! I also make everything from scratch and detest mixes icon_smile.gif I'm pretty happy with the way my cakes and cupcakes turn out moist and yummy.... But wanted to try the oven to freezer trick.

So do I just take the hot cake out of the pan, wrap it in cling film and put it overnight in the freezer? Thaw it at room temp the next day? How much time will it take to thaw for say, a 9" round?

And how would you suggest putting cupcakes from the oven to the freezer? Wrapped individually?

Thanks!
post #21 of 30
Quote:
Originally Posted by fcakes

Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by fcakes

I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??



Well, I think you can add whatever to a box mix and it'll still make a cake, but I'd never add glycerin to a scratch cake!

Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.

"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.

Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist icon_biggrin.gif.



Thnx FromScratchSF! I also make everything from scratch and detest mixes icon_smile.gif I'm pretty happy with the way my cakes and cupcakes turn out moist and yummy.... But wanted to try the oven to freezer trick.

So do I just take the hot cake out of the pan, wrap it in cling film and put it overnight in the freezer? Thaw it at room temp the next day? How much time will it take to thaw for say, a 9" round?

And how would you suggest putting cupcakes from the oven to the freezer? Wrapped individually?

Thanks!



Yup - I pop mine in the fridge straight form the oven for about 10 minutes, turn them out onto plastic, wrap them then in the freezer they go. Cake defrosts extremely fast. It's hard to say because I don't know your climate, but in SF (temps hover 60-70 degrees F year round), it takes about 30 minutes in the plastic for a 9" to be defrosted enough to tort and fill.

I turn cupcakes out on a sheet pan then put them direct in the freezer. I lay a piece of parchment on top of them then take another sheet pan, turn it up-side down and use it as a lid. I then can throw another sheet pan of cupcakes on it and keep stacking them.
post #22 of 30
Wow! Thnxx!
post #23 of 30
Thanks for the tips ScratchSF icon_smile.gif
post #24 of 30
Thread Starter 
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by fcakes

I've heard that adding glycerin makes the cakes/cupcakes really moist... anyone tried that??



Seriously, ya'all, I don't mean to sound crappy or whatever, but if you are trying to figure out what to add to your cake to make it "moist", "super moist", "moistest", or "more moist" then you are not baking properly. Meaning, you are over-mixing, over-measuring, and/or over-baking. Or your recipe sucks. You also don't want "the moistest cupcakes anyone has ever had" because they will crumble, fall apart and not pull from your papers, which happens when you add too much fat, sugar, eggs, whatever.

"Moist" is for armpits. If you have a good recipe, weigh your ingredients, follow the recipe directions and don't bake it until it's a brick, your cake should be good.

Also, cakes need time to mature. I know, everyone thinks they want cake straight from the oven but I guarantee you - put a hot cake straight in the freezer overnight. Not only will the flavor completely change, deepen and develop from a cake that seems dry and flavorless straight from the oven, it will also lock in any condensation that naturally escapes when a hot thing meets cool air. making it, er, more moist icon_biggrin.gif.



Dear FromScratch:
Well, I tried the method of putting the cake directly from oven into the freezer, and I must say I like this method. Will do it from now on. Fabulous!
Thanks for the words of wisdom on not overbaking too!
Julie icon_wink.gif
post #25 of 30
Coffee instead of water in chocolate cake!
post #26 of 30
From Stratch SF: thank you for the cupcake idea! I have a question please, how long can you leave them in the freezer for inside the trays- cupcakes- I mean? What is your threathold for freezer freshness when your talking about cupcakes? I have not successfully froze a cupcake. Thanks!
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #27 of 30
The coffee in chocolate, I have also heard of using apple sauce but haven't tried it.
post #28 of 30
I'm so glad this came back up because I've been needing to try some new tips! thumbs_up.gif
post #29 of 30
applesauce,white chocolate,mayonaise,water.
Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #30 of 30

how much coffee you put in the chocolate cake n how much buttermilk would you have to put in to any cake mix's trying to find out what ingredients to keep a cake moist longer. 

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