I am on a mission...need help making cupcakes more moist

[rach9249]

I am a baking addict and love a challenge. My most recent mission is to recreate my favorite Starbucks beverages as cupcakes. So far I have successfully replicated the Cafe Latte and Caramel Latte. I combined some of my favorite recipes to reach the perfect espresso and caramel frostings. The cake has a great coffee flavor and just the right amount of sweetness but it is not as moist as I'd like. I am using the creaming method using 1/2 cup vegetable shortening and 1 cup buttermilk to 2 1/4 cup flour. I did not want them to be too sweet so I am only using 1 cup white sugar and 1/4 cup brown. I am using 3 whole eggs. Based on these components, what would you suggest? This last time I whipped up a bunch I added 1/4 cup veg oil and lowered the temp to 345. Should I try butter? Use all oil? Omit 2 egg whites and add another yolk?

Like I said they are pretty darn good but I am a bit of a perfectionist and cupcake snob and want to reach perfection! Below is a pic of my "Caramel Latte".

[travelerjjm]

Have you tried replacing half or so of the buttermilk with with sour cream? I have not made cupcakes with buttermilk but I find sour cream makes them very moist.

[Hank Hanover]

I think your sugar amount is making for a very low sugar to flour ratio. I recommend adding 2 - 3 tablespoons of sugar. Sugar add moisture. Brown sugar retains more moisture than white.

If you insist on leaving the sugar the way it is, I would use 3/4 cup white sugar and 1/2 cup brown sugar. I would use 2 eggs plus 2 egg yolks. Adding 2 tablespoons of butter would add fat which tastes and feels the same as moistness.

[ipsedixit]

Peruse this previous thread: http://chowhound.chow.com/topics/649980

[rach9249]

Ya, I saw that thread before I tried again. I cut back on cooking time and added oil. I think I will try beating a little less next time.

[hotoynoodle]

you can mix the oil, eggs and sugar with a mixer, but i suggest adding the dry ingredients and incorporating them by hand. mix through til everything is just combined.

if you know your oven is properly calibrated, so that you're not actually overcooking things, i NEVER like the results of simply underbaking. then you just have raw batter in the middle. blech.