Baked Cupcakes Too Dark On Bottom

Baking By pams522 Updated 5 May 2009 , 12:46pm by nonnyscakes

pams522 Posted 4 May 2009 , 3:19pm
post #1 of 4

Hey all,
I have non-stick heavy gauge muffin tins (couldn't find plain aluminum) and some of my cupcakes blackened, like starting to burn, on the bottom. How can I avoid this? Thank you icon_smile.gif

3 replies
nonnyscakes Posted 4 May 2009 , 5:00pm
post #2 of 4

First, you probably need to get a thermometer to ensure that your oven is baking at the correct temp. If that isn't the problem, try reducing your baking temp from 350 to 325. Also, if the rack in your oven is adjustable, you could raise it up further from the heat source. HTH

pams522 Posted 4 May 2009 , 7:36pm
post #3 of 4

Thanks so much, HTH. I was thinking it was the type of pan I was using, but maybe not. I'll give your suggestions a try.

nonnyscakes Posted 5 May 2009 , 12:46pm
post #4 of 4

It may very well be the pan. If it is, then reducing your temp and raising the rack should help alleviate the excessive browning.

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