I am a young baker and have been in a cupcake phase lately.
I've noticed that all of my cupcakes are turning out with a really dense cake. I went to a bakery here in KC called "Babycakes" and their cupcakes were very light and had tight little holes in them rather than the bigger holes that my heavy cupcakes have. Much different from the cupcakes that are made at the bakery where I work.
It's sort of like the difference between a cake mix and a cake from scratch. Cake mixes are always very soft and tend to melt away in your mouth, while most of the cakes I have made tend to sit heavy and too rich.
I know that in a cake mix, there is no butter, just oil...and I wonder if that is the secret to a light cupcake.
Maybe someone could help? Veg Oil vs Butter?????????