bakincakin Posted 21 Aug 2007 , 7:58pm
post #1 of

Made cupcakes with dh butter mix, added pudding, extra egg and sour cream as I normally do. When I took them out of oven to cool, they sunk in the middle. Deep craters. They were completely done, not doughy either. Why? icon_cry.gif

5 replies
notjustdessert Posted 22 Aug 2007 , 12:38am
post #2 of

Here is a link to a cupcake blog that talks about sinking..

http://cupcakeblog.com/index.php/baking-basics-troubleshooting/

hope that helps

jackfrost Posted 22 Aug 2007 , 12:50am
post #3 of

icon_cry.gif I have the very same problem. Ihave done everythin I can think of and no matter what they always sink in the middle.

JanH Posted 22 Aug 2007 , 7:15am
post #4 of

Another member made the DH butter cake mix with added pudding and egg and it also sank. icon_sad.gif

Think the butter cake formula is more sensitive to changes like excess sugar (pudding mix) which can cause cakes to fall.

The WASC cake expanded flavors recipe might work for you:

http://tinyurl.com/2cu8s4
(The cupcakes will have a small mound.)

Cake troubleshooting chart:

http://tinyurl.com/2p5bdu

HTH

katie11 Posted 30 Aug 2007 , 11:43pm
post #5 of

Wish I had looked at this earlier. I baked two batches of cupcakes using the DH butter cake mix and adding pudding, creamer, extra egg, and whipping cream. Both batches fell. I have one box of white cake mix, so I guess I'll try again.

Katie

maeliza Posted 31 Aug 2007 , 6:32pm
post #6 of

Only a suggestion, but just looking at your recipe. I would not add pudding and sour cream. Add either one or the other. However, if you just have to add both add one cup of flour as well. Your recipe sound delicious. Please let us know how it turns out. thumbs_up.gif

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