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Cupcakes

Discussion in 'Food & Drink Forum' started by HollyB, Jul 10, 2009.

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  1. Jul 10, 2009 at 12:25 PM #1
    HollyB

    HollyB Iz Lives

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    SY or anyone else who might know

    What do bakeries do to cupcakes that make them so moist and dense? I've tried every store bought mix and changed cook times to lower and longer, higher and faster etc but they still don't have the same texture as bakery cupcakes. What do they do or use?
     
  2. Jul 10, 2009 at 12:29 PM #2
    Fro

    Fro FFFFFFFFFffffffffffffffff

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    Stem cells
     
  3. Jul 10, 2009 at 12:46 PM #3
    gottalaff

    gottalaff Smartass

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    But seriously.....I was told the trade secret is baker's spit.
     
  4. Jul 10, 2009 at 12:55 PM #4
    Hot Wheels

    Hot Wheels absolutely will never not

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    I've heard Mayo actually. 1/4 a cup to any cake baking or cupcake mix. I always shave off a couple of minutes so things aren't over cooked or dried out. Mayo makes sense though because it has eggs and oil.

    I have used pudding in vanilla cupcakes before...that is YUM! And Apple sauce is another choice.
     
    Last edited: Jul 10, 2009
  5. Jul 10, 2009 at 12:59 PM #5
    chipshot

    chipshot Full Access Member

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    applesauce

    srsly
     
  6. Jul 10, 2009 at 1:05 PM #6
    HollyB

    HollyB Iz Lives

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    Fro & Gotta :37:

    HW & Chip, thank you! somebody here at work just told me sugar water brushed on right after you remove them from the oven? I'll try the applesauce, can't do vanilla pud.
     
  7. Jul 10, 2009 at 2:07 PM #7
    Southern_Yankee

    Southern_Yankee Full Access Member

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    real men dont eat cupcakes...
     
  8. Jul 10, 2009 at 2:14 PM #8
    chipshot

    chipshot Full Access Member

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    what about shiny cakes?
     
  9. Jul 10, 2009 at 2:15 PM #9
    Southern_Yankee

    Southern_Yankee Full Access Member

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    you mean those cute little ones with the chrome wrappers?
     
  10. Jul 10, 2009 at 2:20 PM #10
    chipshot

    chipshot Full Access Member

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    yes, they are cute
     
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