I'm so perplexed by my vanilla and white cupcakes!
When I bake the chocolate ones they turn out beautifully with a perfect domed top (filled 3/4 full).
When I make vanilla or white they always seem to fall when I take them out of the oven (even though the toothpick comes out clean).
If I fill them 3/4 full they always seem to rise then spread out but if I fill them half full they end up looking like half a cupcake when I take them out of the oven.
I'm sure this topic has been covered before but I couldn't find it!
Thanks in advance for any advice!!
It probably has to do with your recipe. You should post it on here and I'm sure that some of these Chefs can help you figure out what's going wrong.
Thank you! I actually looked at another post ("I love WASC...but not for cupcakes") and discovered it was my recipe!
I think it'll work out fine now (hopefully).
Oh good! I'm glad that you figured it out! Happy cupcakin'!