I am an experienced cupcake baker, but a newbie to the blog. I thank you all for the wonderful resources, information and guidance that I’ve already found just by reading here.
I have a vanilla cake recipe that I really like. It calls for AP flour, which I prefer for my cupcakes because I like the way the courser texture holds up to classic buttercream (trying the Mouselline recipe out today), but I recently started making mini-cupcakes and b/c of the smaller size, they are drying out within a day. Does anyone have a recipe or tip for an extra moist cake that will work well for mini cupcakes and stay moist for at least 3 days. I have an vegetable oil-based red velvet cake recipe that is PERFECT for this, but I’m wondering how to convert this to a yellow vanilla cake that is equally as delicious.