What does buttermilk do to cupcakes?

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Buttermilk provides the acidic element needed for baking soda to make your baking rise. And then there’s the resulting texture. Its acidity helps break down proteins like gluten, leading to a more delicate texture. Using buttermilk will go a long way in making your baked goods moist and tender.

Can a cupcake be too moist?

Cupcake cases peeling This can be due to excess moisture when the cakes are cooling down. Excess moisture could be from a particularly moist recipe (e.g. cupcakes with fresh fruit in the sponge) or it could be that the cupcakes haven’t been baked at a high enough temperature or for long enough.

How do you make chocolate buttermilk cupcakes?

Instructions For the chocolate buttermilk cupcakes: Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time.

What is the recipe for a cupcake?

Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk.

How do you make a buttermilk cake in a microwave?

Warm buttermilk in the microwave (roughly 100ºF) and combine with oil and vanilla. Set aside Whisk together the flour, baking soda, baking powder, sifted cocoa powder and espresso powder. Set aside. Cream together the butter, white sugar, sifted brown sugar and salt with the whisk attachment until light and fluffy.

How to make moist chocolate cupcakes?

Oil – Cocoa powder is very drying so to make your chocolate cupcakes moist, you will need oil. Some recipes use butter (like mine) for added flavor and texture but oil really helps keep your chocolate cupcakes moist. Warm Buttermilk – Not only does the warm buttermilk help bloom the cocoa powder, it also makes the cupcakes super tender and moist.