What makes cupcakes moist

The milk can be plain, or flavored, and it can be previously-boiled or perfectly cold. You have less chance of bacteria spreading. Again, use a fork to create channels into the cupcakes, add milk with teaspoon, let sit for a few minutes, then come back to check on them. If you decide to use milk for moisture know that the cupcakes should be eaten within 48 hours, and always kept in the fridge.

Milk is notorious for spoiling quickly, and it can make your cupcakes go bad much faster. You can also serve the cupcakes with a side of cream, be it lightly whipped cream, plain cream, or even ice cream. You can do this with cupcakes that have been moistened or left as-is, it works for both. The frosting you use will matter a lot when dealing with dry cupcakes.

No matter what kind you use, be sure to cover all of the cupcake, leave no part of it open to the air, as it will dry faster. We recommend using buttercream if possible. Another good option is a very well whipped cream, possibly with flavoring added. Cream cheese frosting works well too. The main problem is the wet-to-dry ingredients ratio. The texture of the mixed cupcake dough should be like sour cream, or a bit looser. The following helpful ideas can be used with each other, meaning you can use more than one idea, depending on what you have available in the kitchen.

When you add eggs to a cake they do three things: bind the batter, add moisture, and depth of flavor. Milk adds a lot of moisture to a batter and thins it out, so do not add too much. Some recipes will ask for milk, some will ask for yogurt, or buttermilk. Never add olive oil to anything sweet, you can end up with a vaguely bitter aftertaste. Melted butter? I'm having a hard time finding just the right "basic" cupcake recipe i. I'm not sure if I'm doing something wrong, or if I'm choosing bad recipes, but I keep getting dry results.

I've had success with other flavors, but for some reason I'm having a hard time with vanilla. Any suggestions, tips, or recipes would be greatly appreciated.

I'm letting everything get to room temperature first, I only use high quality ingredients, and I generally closely follow the recipe instructions. But obviously I'm doing something wrong! O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

For even better results, check your oven's heat with an oven thermometer, to determine it's true temperature. You're doing it right when your cupcakes look slightly sunken, rather than peaked, says LaMontagne. Test them with a toothpick if you're unsure -- if no batter clings to the pick, they're done. Mix your batter with a light hand.

If there's one thing we've learned as bakers, it's to simply be more gentle, says LaMontagne. Let all ingredients come to room temperature before baking. Take it from a pro: All ingredients incorporate into batter much more easily if they're at similar temperatures, says Kallinis. Sure, it requires a bit more planning to set out eggs, butter, and other refrigerated ingredients minutes before you set to work, but for a perfect cupcake, it's worth it. And as far as baking tips go, this one ranks among the easiest!