I have a chocolate cupcake recipe that calls for 3/4 c flour and 1 t baking powder. They rise up very nicely then they collapse making it impossible to get them out of the pan.
I'm thinking 1 t baking powder may be too much for 3/4 cup flour - what do you think?
Hi PoodleDoodle -
Did you use a level teaspoon of BP?
If not, that can upset the balance and make alot of difference.
Also - are you only filling you cupcake pans 3/4 full of mixture?
It sounds to me like a very *light* batter that you are making so perhaps with it rising so much you might want to fill the cupcake pans just under 3/4.