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I asked how to get cupcakes moist ,but I should have asked what ingredients you use?

I have made cupcakes froma box many times, but this time I want to try my hand at some homemade cupcakes. There are so many different ways I don't know which to try. Some people say to get them moist use applsauce. How many eggs? How much flour? Vanilla? Milk? Oil? Applesauce? I really want my first batch to be simple and plain....no chocolate. Just plain flour. I love cupcakes and I am always at Boston Market buying some. I need to make my own!

Answer Question
 
Godswk

Asked by Godswk at 9:22 PM on Jan. 28, 2009 in Food & Drink

Level 9 (282 Credits)
Answers (6)
  • to make mine moist i just follow the recipe and then add a little more oil than it says
    emtmommyamanda

    Answer by emtmommyamanda at 9:26 PM on Jan. 28, 2009

  • Billy's Vanilla, Vanilla Cupcakes

    Makes about 30 cupcakes
    1 3/4 cups cake flour, not self-rising
    1 1/4 cups unbleached all-purpose flour
    2 cups sugar
    1 tablespoon baking powder
    3/4 teaspoon salt
    1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
    4 large eggs
    1 cup whole milk
    1 teaspoon pure vanilla extract

    1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

    2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

    3. Divide batter evenly among liners, filling about two-third
    Kari_Noelle

    Answer by Kari_Noelle at 10:18 PM on Jan. 28, 2009

  • until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

    4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
    Kari_Noelle

    Answer by Kari_Noelle at 10:18 PM on Jan. 28, 2009

  • Billy's Vanilla Buttercream

    Colored sprinkles, for decorating (optional)
    Makes enough for 30 cupcakes

    1 cup (2 sticks) unsalted butter, room temperature
    6 to 8 cups confectioners' sugar
    1/2 cup milk
    1 teaspoon pure vanilla extract

    1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

    Enjoy!
    Kari_Noelle

    Answer by Kari_Noelle at 10:19 PM on Jan. 28, 2009

  • I think replace oil with applesauce
    Cherish050307

    Answer by Cherish050307 at 10:23 PM on Jan. 28, 2009

  • I always make mine from a box and they are always moist, more moist then at a bakery. I don't know why. I beat my mix longer and I don't time it. I have tried, but it never works out. I can tell when mine are done because I smell a burning smell, but they are never burnt. It's very weird. You can try to wrap the min foil right after they come out and wait over night or until they coll off. The foil will trap in the the heat and steam them.
    Christine910

    Answer by Christine910 at 5:53 PM on Jan. 29, 2009

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