Tips on making boxed cake mix better?

[anisa]

Does anyone have any tips on making a boxed cake mix more moist and less crumbly?

i'm making cupcakes using Duncan Hines. I always find that the boxed mixes lack something. the directions on the box call for 3 eggs and just plain water. will subbing the water with milk make any difference?

If anyone has any tips, i'd love to know.

thanks

[AmberLab]

Have you tried adding oil? I add oil to mine and they aren't too crumby and pretty moist.

[MrsSunshine]

i've also heard you can substitute the liquid ingredients for applesauce to make them more moist. not sure of the specific measurements.
add some cookies to the bottom before adding batter, seriously go to pinterest and click cupcakes in the search engine.. but beware its addictive.

[annedougherty]

if you aren't eating them right away freeze them until you are ready to ice them. I freeze the layers if I am making a layer cake. Makes it easier to frost and a lot more moist.

[anisa]

Anne, that totally makes sense!

i haven't seen that tip before. thanks

[anisa]

i've also heard you can substitute the liquid ingredients for applesauce to make them more moist. not sure of the specific measurements.
add some cookies to the bottom before adding batter, seriously go to pinterest and click cupcakes in the search engine.. but beware its addictive.

i have never heard of cookies in cupcakes. is there a whole world of deserts out there i have totally missed? lol

[VeeVee]

yogurt! I use it all the time...juts a few tablespoons

Ive also heard of ppl using mayo...

[lecale]

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[anisa]

lecale, those are some sexy sounding cupcakes!

[walkonby]

Wow! This is interesting, but I will wait a few months to try them out ( the cookie cupcake ones)

[hollyquaiscer]

To keep your cake, or cupcakes moist, my secret is to heat a bit of apricot jam in a small pot unil it is in it's liquid form. Brush the top of your cake/cupcakes then either freeze or ice as usual. I do this all the time with big cakes I'm making. When I do a wedding cake, I have to bake the layers up to a few weeks ahead of time. The jam doesn't really add any flavour, but you'll be amazed how moist it keeps your cake. You don't need a lot either. A thin layer over the top of your baking, it sinks in and is dry in about 5 minutes.

Also, to make a box mix light and fluffy, make sure you beat it on high for at least 5 minutes before putting it in the pans to bake. The longer you beat it, the lighter your finished product will be.

[janetta]

If I have to use cake mix, I always put a couple tablespoonfuls of yogurt in it!
I just put the yogurt in a measuring cup and full it up with as much milk as the recipe calls for + a dash more.

[Zonny]

Strange. I just checked the DH cake mix in my cupboard and it calls for 1/2 cup oil. Applesauce is often used to substitute for oil to make it lower in fat, I don't think it would make it more moist.

Has anyone tried buttermilk instead of water? I have a bran muffin recipe that uses that, makes a nice moist muffin.

[lecale]

.

[ninna]

I always sub milk for the water in the boxed cake mixes....except when I'm making a white cake....then I don't. I find white cakes seem more finnicky.

And while I will sub applesauce for oil in most things I bake to make them lower fat, I always use the oil in a boxed cake mix. I'm a weirdo, I guess...but for me, cake is an indulgence and I know that from the outset so it's the one thing I don't attempt to make lower fat. go big or go home. lol. *shrugs*