Hi, I have made these cupcakes a few times and they taste great and people just love them, but they always bake funny. they are flat, brown on the edges and some of the batter runs off on the edges a little. To me they just don't look nice, they don't bake with a nice dome or anything. I can't figure out why, I will put the recipe below to see if there is anything anyone can think of as to why they do this, or if they have had the same problem. Here are the things I have done. Checked my oven temp with a oven thermometer and it is fine, my self rising flour isn't old, could it be the brand? it is just an off brand. I follow the directions perfectly every time and they always do the same thing. any help would be great!!!
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
I made the exact same recipe for Magnolias Vanilla Cupcakes. Mine came out the same way, brown on the edges and they also overlapped. This ruined my cupcakes. I think there must have been too much batter for 24 cupcakes. I think maybe if you didn't put in so much batter maybe they would come out better.
I also had to pry them out of the pan, trim the edges than freeze for 10 minutes so I could ice them without getting crumbs all over the icing.
The other thing is the buttercream frosting. It says to use 6-8 cups of Confectioners sugar. I used 6 cups. My icing taste good but it got soft very quickly. I had to ice the tops and sides and than refrigerate them so the icing could harden so I could pipe a design on top. I also refrigerated the icing in the piping bag. Why does the recipe say 6-8 cups on confectioners sugar when 6 is clearly not enough?
This is very frustrating and I spent hours making these cupcakes. I am still waiting to complete them.
Company tonight I hope they appreciate my effort!