I have been fatasizing about some fine cupcakes for months, now.
So, I ponied up my 88 cents, for my Betty Crocker Strawberrry Cake mix. Even went the one dollar, 27 cents for the pre-mixed icing, since I don’t believe in cutting corners.
The taste was fine, but, I wanted the cupcake to be…heavier. To somehow feel like it had some heft. Can I add something to make the cc heavier, or feeling a little more substantial, like eggs, or milk or something? I don’t want to get too complicated, since that would defeat, to me, the whole purpose of making my own.
Thanks,
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WAG but I’d imagine that reducing the wet ingredients may yield the effect you’re seeking. Can’t at all say by what amount; it’s my understanding that baking is more science than art and messing with the formula may have wildly unexpected results.
Try using whole milk instead of water. If that’s not enough, add some butter or cream to the mix.
In a related product review, I found that Betty Crocker’s SuperMoist Devil’s Food box mix is satisfyingly dense and lives up to its “SuperMoist” name. I got it for $1 a box. I do believe they have a strawberry edition.
you could try mixing less than the three minutes the box suggests. Maybe just until the wet and dry are combined? I like to make mine a bit fluffier than normal, so I mix for an extra minute.
Use this recipe.
It’s basically cake mix and pudding mix combined (with other ingredients) to make a cake. The cake is very heavy, very dense, VERY moist and very very good. I always get a lot of compliments on it. It might be to heavy for cupcakes now that I think about it. They might just fall apart in your hand, but if you like baking, it’s worth a shot.
BTW, I use yellow cake mix and vanilla pudding and I use half chocolate chips and half M&Ms. True to it’s name it really is too much chocolate.
I buy Duncan Hines’ devil’s food cake mix and instead of the ingredients they say to add, I add a can of pumpkin. Makes super dense, moist cupcakes. Which do not taste like pumpkins.
Unfortunately you can’t do this with strawberry cupcakes or anything but maybe spice or carrot cake (pumpkin strawberry? ech!)
I also agree with less mixing time - reduces the air. Just get the dry ingredients moistened with the wet ingredients, and use a spoon not a mixer.
Try adding a small box of instant pudding, and maybe an extra egg. Those are pretty common additions, and they’ll definitely make the cake denser. You can play around with which pudding flavor works best with each cake flavor!
Reducing the mixing time or the wet ingredients is likely going to get you cupcakes that don’t rise as much, so you might get them denser but they will rise much less. Not sure if that’s OK with you, but it is somethign to consider.
that’ll make them heavier, and you can use them as weapons…