I've been experimental for recently making the perfect cupcake that's moist, fluffy and light. I found out that many recipes that call for all purpose flour create a more dense cupcake as compared to cake flour. Also using milk instead of buttermilk and sour cream. Are the other points you can give me on a perfect cupcake texture? Thanks....
I prefer oil to butter. I find oil produces an overall better texture and a fluffier cupcake
AAs you can tell from the responses, there's no universal formula. What works for one may not work for another. It really depends on the balance of the recipe and your methods.
As you can tell from the responses, there's no universal formula. What works for one may not work for another. It really depends on the balance of the recipe and your methods.
lol very much agree with this. Some cupcake recipes are meant to be fluffier than others, and we all have our own definition of fluffy!
Maybe start with FromScratchSF's recipe... she's spent a lot of time tweaking it, and it has a texture very close to the boxed-cake texture most people are used to: http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
lol very much agree with this. Some cupcake recipes are meant to be fluffier than others, and we all have our own definition of fluffy!
Maybe start with FromScratchSF's recipe... she's spent a lot of time tweaking it, and it has a texture very close to the boxed-cake texture most people are used to: http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
Oops accidentally had an extra space at the end of that link. Should work now
Maybe start with FromScratchSF's recipe... she's spent a lot of time tweaking it, and it has a texture very close to the boxed-cake texture most people are used to: http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
I use this recipe.. its great!
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