Cupcakes
Posted: 11 November 2010 09:06 PM   [ Ignore ]
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When I use my vanilla cake recipe I generally have enough batter left over for cupcakes.  Why is the texture more fluffier and moister than the actual cake? The cake itself is not dry at all but dense.

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Posted: 11 November 2010 10:12 PM   [ Ignore ]   [ # 1 ]
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I don’t know the specifics of your recipe, but perhaps the smaller pan size is the reason.  Cakes without a strong structure generally do better in smaller pans.

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