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Jul 2, 2012 10:55 AM

How to keep my cup cake moist

Hi I just started my pastry shop. Need to know how can I keep my cupcake moist need to make one day a head. We have humid climat Cappuccino cupcakes with white chocolate icing:
225 g flour
1.8 tsp baking powder
1 tsp cocoa powder
225 g butter
225 g caster sugar
4 eggs
3 tbsp instant coffee powder dissolved in 2 tbsp hot water
 White chocolate frosting:
115 g white chocolate
55 g butter
3 tbsp milk
175 g icing sugar.     Always add eggs in slow speed to the butter mixture 

Sift flour, baking powder and cocoa into a bowl   Beat sugar and butter till lite and fluffy       Add eggs  slowly to the batter and mix till all  combined  now add           Flour  milk and coffee mixture to the batter 
Bake in preheated oven over 170 for 15-20min
For topping add milk butter and chocolate over a pan of simmering water and stir until chocolate has melted.remove the pan from heat and add icing sugar.beat until smooth.addv over cup cakes and serve.

Add coffee and milk to chocolate icing when gnash is worm 
Test result
Everyone liked it
Method icci 
Beat butter on slow speed  add sugar slowly till 5 min  add egg one by one on v slow speed always fold flour never over mix. coffee and flour one by one   

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  1. You might consider injecting or soaking them in espresso, or coffee liquer and most importantly don't overbake (pull a little early & let carryover heat finish the baking).

    1 Reply
    1. it's a little tough to understand your recipe, and if i'm reading it right, i see your milk and coffee as your liquid for the cake?

      two things to try:
      1. sub about 1/3 of your caster sugar with brown sugar, light or dark.

      2. since you're making them a day ahead, as soon as your cupcakes come out of the oven, throw them into the freezer to lock in the moisture. when they've almost frozen, seal them in an airtight manner, and take them out the next day.

      1. You could grate root vegetables in. Things like beetroot or carrot would make them super-moist, add sweetness, and be healthier.

        1. For just one day ahead, I'd frost and cover any exposed cake. Cover and refrigerate.

          4 Replies
          1. re: chowser

            cupcakes aren't usually frosted all over, but using muffin papers will help. they will easily keep more than a day without drying out.

            where will you be storing them? they sell tupperware type cupcake storage boxes.

            1. re: hotoynoodle

              You can get pretty close to full coverage but the more covered, the better. I do use muffin liners, the aluminum more than paper which absorbs some moisture, though not a huge amount. Costco has a plastic carrier for three stacked tiers that works well.

              1. re: chowser

                My experience is that the foil liner shreds into a million pieces when you try to peel it off.
                I quit using them. Then I saw Jacques Pepin using a paper one inside a foil one (he was not using a muffin tin) and realized that there's a reason why they are sold with a paper liner between each foil one, other than to make it easier to separate the foil ones (which I assumed was why they are packed that way).

                1. re: greygarious

                  I usually separate the two because it's more cost effective--theoretically you'd use both as you say. I think the aluminum ones are made for use w/out the muffin tin. I haven't had problems w/ removing the aluminum ones but the last time I said that about paper liners, they stuck and it was terrible--for mini brownies.

          2. Try adding about half a package of instant pudding mix (vanilla should work) and use the muffin/cupcake papers that hootynoodle suggested.