Thanks for reading. Hopefully you can give me a suggestion to improve my issue.
I made German Chocolate cake as a dry run for an order due on Saturday - mini cupcakes. When they came out the were slightly rounded but not necessary above the cup (which is fine).
I let them cool in the pan but as they cooled the cupcakes sank slightly - no longer above the cup but right at the edge. I also made a 5 inch cake for an individual cake and the same thing it was initially about 3/4 inches above the edge but then came down to about 1/4 above the rim.
What did I do wrong? I used a scratch recipe and not a box mix - which I actually would prefer.
Does anyone have any suggestions?
Would be hard to say without a peek at the recipe. Could be underbaking. Could be batter structure. Could be a bad recipe. Good thing you are "auditioning" recipes.