Quote:
Originally Posted by abbott
Decrease temperature to surrounding area and add moister.
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For a moister cupcake I recommend the following:
The type of flour you use is key. I use liquid fat, and I add an extra egg YOLK to whatever eggs are called for in the recipe with nice results. But, flour gets old, can be the culprit of dry cupcakes. I use cake flour or add some almond or coconut flour to the AP flour. I bake small cupcakes and I bake on demand. Cupcakes even with the best guidance are not designed to sit for days uneaten.