I have two very moist cake recipes, one chocolate and the other
yellow, both made "from scratch" with cake flour. The yellow one,
however, uses shortening. I have not made it for years because I
cannot eat hydrogenated fat--however, there are now non hydrogenated
shortenings out on the market now, pricey, but available finally. I
can provide them if you are interested. I also have a very moist
chocolate bundt cake recipe--I have already provided that recipe to
this list. I have never used it to make cupcakes however.
However, I would just try a basic cake recipe from scratch and be
careful not to over bake it. Be sure to frost them when they
cool--cakes dry out if they are not frosted. Also, be sure to
refrigerate the cupcakes until you are ready to put them in his lunch
bag. Do you live in a dry climate? I live in a very damp climate and
have never had this problem, but I also do not bake with cake mixes so
I do not know how that changes the equation.
The reason that professional bakers, bake their cakes at 325 degrees
is because they use convection ovens--I have one and you decrease the
temperature by 25 degrees when you bake in a convection oven whether
it is a cake, pizza, meat loaf, biscuits, cupcakes, muffins, etc.
Convection ovens can dry things out, however, but I have not had any
serious problems with mine.
Kathleen
Eureka CA
> AREN'T MOIST ENOUGH. I PUT PUDDING AND SOUR CREAM IN MY RECIPES. I USE
> BETTY CROCKER W/PUDDING IN THE MIX. I ALSO USE WINE. HE SAYS ITS NOT
> MOIST ENOUGH. I USE A BUNDT PAN. ANY SUGGESTIONS?
>
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