PROBLEM!!! my tasting panel agreed with me that the cupcakes were “dry.” here some facts:
1- I used cupcake pans and not sure if these are different than muffin pans. The recipe calls for muffin pans. My cupcake pans have the exact shape of the 2 1/2 in (63 mm) foil baking cups, holding the cups perfectly. Are my cupcake pans too small? The sides of my cupcake pans are not perfectly straight or tapered, the sides are oblong like a bowl indeed, bakes lovely well shaped cupcakes. perhaps i need bigger cupcake pans?
2- Are my cupcake lines too small? 2 1/2 in (63 mm). The batter filled half full which is just about what the recipe says. If I need to lie, the batter filled half full and a hair more!
3- I did apply all the amount of ganache syrup.
4- I didn’t applied the full amount of lacquer glaze, there was just no room to pool it, like the picture on the book. The recipe yields 14 cupcakes and since the cupcake pan fits only 12, then 2 baked on a baking sheet, these 2 expanded sideways about 1 inch and the tops were less full thus giving a less deep layer of cake and more space to hold glaze.
5- Should I try baking these without the muffin pan and allow the extra wide cupcakes? I feel you need a thinner layer of cake to soak in better the ganache syrups, and a thicker amount of lucius lacquer glaze (the full amount on the recipe, or near all of it)
So maybe, I am just using either the wrong size cupcake liner or the wrong shape/size muffin/cupcake pans. I sure hope analyst Bill would read this, I know he is thriving for perfect cupcakes. It is also driving me crazy because from been used to perfectly even layer cakes, now I need to deal with multitude of non uniform cupcakes or such with different results!