Tuesday, June 2, 2009

Secret to great cupcakes & cakes

Good Morning folks! It's Tuesday... and one heck of a Tuesday it's been already! You know it's going to be a great day when you have an icepack on your arm before 9 am!

However, I'm pushing through. I've been absent from the blogworld, because lots of school stuff going on in a small amount of time (that's what happens when you cram a semester class into a 6 week summer session)

It's time for Kitchen Tip Tuesdays over at Tammy's Recipes. I thought of this tip last week when I was baking up some Vanilla Zucchini cupcakes. It's a tip that I use most every time I bake any kind of cupcake or cake. I discovered it by accident. Once, while baking a set of cupcakes, I didn't have enough batter to fill all of the wells. I poured some water into the empty ones to prevent the pan from warping. I noticed that when I was finished baking, those cupcakes seemed moister. So I experimented... now when baking any cakes, I put another pan on the rack below, partially filled with water. The water in the pan creates some steam & moisture which helps offset the drying effect of the oven. Every time I use this method, I get a much moister cupcake, that stays fresh much longer!
Hope you find this helpful, and don't forget to head over to Tammy's site to check out more tips!

1 comment:

Snow White said...

There's nothing better than moist cake :)

Did you already share your vanilla zucchini cupcake recipe? If not -- please do :)