Do you ever wonder why some cakes or cupcakes are dry? It´s like eating cotton or saw dust, you need to drink in between bites or you´ll choke!!!
One time I gave my neighbor some cupcakes (I usually tend to baked too much). She came back to me the next day asking how was it that they are moist unlike when she makes them herself, her own daughter complains that it is always dry. 
I like cakes and cupcakes that are a bit moist. But how do you achieve this? Is it the ingredients? The amount of liquids to use? Is it the oven? Too hot or too much air? I am not sure about other tips I read, like under-baking or other more complicated procedures since I have not tried them before, I don´t have to- mine was working fine for me and it´s easy ;-). I learned this technique from an old friend, Christine, who loves baking and really good at it. Her cakes & cupcakes were always moisty.
What I do is I put water in small containers inside the oven while baking. I use the silicon cupcake mold for this, but any container will do as long as it can resist the high heat and not melt of course!
That`s it. Moist cake and cupcakes all the time!
Hi Bebs, will this be okay when cooking meringue based cakes also? Like Mocha/Ube etc.
I have not tried it yet, but maybe it could. Because it totally worked for our Japanese CHeesecake and souffle pancakes.
Hi Ms Bebs! I'm just curious as to where exactly do you put the 2 small containers of water in the oven, do you put them right on the 2 corners of the oven floor - or put a cookie sheet with the 2 small containers of water under the bake pan. Thanks for your time & more power to you.
Hi Elenor, I put it in the same tray where the cake pan is at the sides..