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
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
Everyone liked it
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
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).
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.
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.