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Old 02-05-2008, 09:09 PM   #1
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I don't want a crispy top on cupcakes!

I have tried a lot of cake recipes. I have never had a soft top on a cupcake. I don't like these crispy tops. I guess you don't notice it once the frosting is one, but still. What is going on? I have been baking for 9 years and have never had a soft, spongy, shiny, top.

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Old 02-06-2008, 03:41 AM   #2
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Do you have the oven rack in the middle of the oven and not higher?
What recipe are you using? A boxed mix or a recipe from scratch?
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Old 02-06-2008, 07:06 PM   #3
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Always from scratch. I have done the normal butter cake with 4 to 2 eggs and like a cup to 3/4c butter. I love how the box mixes always turn out perfect.
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Old 02-06-2008, 07:07 PM   #4
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My oven rack is in the middle. exactly
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Old 02-07-2008, 12:04 AM   #5
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Hmm, is it only this one recipe that gives you trouble or all scratch recipes?
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Old 02-07-2008, 12:39 AM   #6
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Now that you both mention this topic, why are boxed mixes so perfect when baked and some scratch recipes tend to dry up easily? Should I be adding some shortening (besides butter) to my scratch cake recipes?
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Old 02-07-2008, 03:02 PM   #7
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I said that every recipe that i have tried is this way. I have heard that this is quite common. Boxed mixes are so perfect because of the chemicals they put in them.
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Old 02-07-2008, 04:56 PM   #8
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moisture equals shortening/oil/butter/lard. Add more oil or butter, it will bake up moist. Also, make sure your oven is calibrated properly.
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Old 02-07-2008, 06:08 PM   #9
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Quote:
Originally Posted by alex566 View Post
Boxed mixes are so perfect because of the chemicals they put in them.
I'd love to know what they are! There sure is something that makes them different.

At the same time, I find box mixtures have this kind of 'bought' taste. Not sure how to describe it better than that... it's not bad or anything, just different.
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Old 02-07-2008, 06:17 PM   #10
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My family and I can do without the chemicals then. Although a friend makes the most amazing cookies with cake mix, I will stick to homemade.
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