As the mother of two young children, I find myself baking more cupcakes than I used to. I'm having trouble, though, with my cupcakes being TOO fluffy. I know fluffiness is something most bakers strive for, but I think mine generally come out too light and airy. Moist, but really, really light. I prefer a more substantial cake, something with a little more heft. As an example, I have had great success with this recipe for chocolate cake
, the crumb and density are perfect. The last time I made yellow cupcakes, I used this recipe
, and my results were too fluffy for me.
Is it a matter of the dry/wet ingredient ratio? The all-purpose flour vs cake flour? Butter vs oil? Or is it possible that I am mixing too much air into the batter? I am using a stand mixer with the paddle attachment, and I try not to over mix.
Any help would be appreciated, as I am going to be making more cupcakes tonight (I was planning to try this recipe
) for my son's class.