I am in the middle of making over 200 cupcakes for a wedding. One batch needs to be white chocolate. I admit I have always had trouble with a consistent white chocolate cake.

I tried this recipe and it tastes good, texture is great but the darn things deflated or over flowed the cupcake liners. I need to do them over cuz they look a mess.

My two thoughts are:

reduce baking powder- recipe calls for 1T which I thought was a lot

OR

add the whole egg instead of whipping the whites and folding in separately

Do you think any or both of these will work? BTW, I am strictly a scratch baker, I only add this because it is pertinent ,not to start anything.

Thank you so much!

if u want to try a diff. recipe for white cho. cupcakes there's a good one on ghirardelli.com

how much flour to 1 T of bp? it is hard to tell if that is a lot w/o knowing how big the recipe is. If the recipe says to beat white separate from yolk, I would still do that, that usually makes a fluffy and puffy cake

Thanks to you both for the reply.

The recipe calls for 2 1/2 cups of cake flour w/ 1T baking powder. I have a yellow cake recipe that has 2 3/4 cups of flour with 1 teaspoon of bp. That's why I thought it was a lot.

I thought about the whipped whites thing, the texture is really nice.


I will check out that site. Thanks so much!

that sounds like a lot of bp for only 2 1/2 cps flour, maybe it was a typo. good luck and thanks, babysweetcakes, for the link, I am always looking for scratch recipes

That was a great site!

Thank you both so much for your help.