Oh man, this makes so much sense. I used Kerrygold butter to make my signature nutella cupcakes, a recipe I've made and even sold a million times and it turned out dry. I thought premium butter would translate into premium taste. It did smell wonderful while mixing. Then I realised the last time I used President butter it also made my cake rather dry. Now, I know to reserve it for eating. I wonder, would adding more milk to the recipe help to offset the dryness?

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