I made heart-shaped cupcakes for my sweet Valentine this year. You see, I wanted them to be super moist and deliciously irresistible, but cupcakes, mine in particular, more often than not turn out kind of dry. So I went out on a search for how to make fluffier, and more moist cupcakes. I made red velvet heart-shaped cupcakes with cream cheese icing and red sprinkles. My experiment isn’t that valid and I cannot prove one tip better than another since I put to practice all the tips I could find at once, but it worked and the cupcakes turned out amazingly moist and delicious. Here are the tips I found:
(1) Add water: or other moistening agents to your batter such as applesauce or ground zucchini. You can only add so much more water to the cake mix in order to preserve it’s integrity, but I did add a few extra tablespoons of water.
(2) Don’t over beat the batter: that’s an old one that everyone knows, but that I had never put to practice until now.
(3) Bake your cupcakes for a shorter period of time at a higher temperature, one blog I read mentioned 15 minutes at 375 and not a minute longer once they’re done.
(4) Place a dish of water at the bottom of the oven. I think this one must have contributed greatly to the moist cupcakes. It created a really humid environment in the oven for the cupcakes.
(5) Place cupcakes in a closed container immediately after they cool and are frosted. The longer the cupcakes are left out the harder and dryer they become.
My Valentine claimed he loved the cupcakes and ate them all in one work day, maybe I shouldn’t make them THAT good next time. 😉