I made the pink lemonade cup cakes with the 1 cup concentrate plus box mix recipe here on cc. Well I loved the taste but every single cupcake sunk in the middle. I want to make them again cause I loved them. Any tips for the sinking? I am high altitude so I dont know if that matters. TIA !
I'm not sure if I'm understanding you correctly, but it sounds like you added the concentrate in addition to the box recipe? If that is the case, that's too much liquid.
Sorry. I did word that incorrectly. I was just trying to specify I used the box cake. I followed all directions.
I'm not real good with the science of baking stuff, but I wonder if the extra sugar in the concentrate does something. When I add Strawberry Margarita mix, it makes my cake very heavy, but hasn't sunk
So basically, I'm not much help to you, sorry!
I hope someone else has the answer
Did you put just 3/4 cup concentrate in the cake mix?
I had the same problem with this recipe when I used the straight concentrate. I tried again on a second batch and made the lemonade (diluted w/water) and used that for the water listed on the box--much better results. I've also done bottled raspberry-lemonade from Fresh & Easy and that worked well too.
I suspect the concentrate is just too sugar-heavy and it throws off the chemistry.
Try using an extra egg next time. If that or any of the other suggestions work please post your results. I was interested in trying that recipe too and just haven't gotten around to it. If you try the suggestion to dilute the concentrate, try diluting it with club soda. I really like the texture it gives the cupcakes. I just made some lemon cupcake with blueberry filling for mu husband to take to work. I replace the water with 1/2 lemon Torani syrup and 1/2 club soda. They came out yummy.
If you have too much sugar in your recipe, it will cause cupcakes to sink. That and underbaking.
As a result I make sure that my sugar weight matches my flour weight in most cases. If I don't do this for a cupcake then I always get the sinking in the middle.
Next time you make this using this concentrate, try reducing the amount of sugar you add. It is going to be trial and error. But the sweeter the concentrate, the more sugar I would take out.
Is this a liquid or powder? What is the brand?
Thanks for the suggestions. The recipe called for 1 cup thawed concentrate. So I used the whole cup. I will try it again. I just might go do it now with the diluted method. I will keep you posted.
ASo I threw together a recipe of my own yesterday and used about a cup of concentrate and just cooked them a min longer than usual and they didn't fall. On the other hand I made some pink velvet ones yesterday and had to have my mom take them out when I went to get my son. I didn't want her to have to judge doneness so I told her take them out no matter what and they fell. So I think the under done theory is a good one. I tend to poke a tooth pick in and if it comes out clean it's fine. Sometimes I think there is a level where they come clean but they r just barely done. If u go another min or two past that stage as I did with my second batch they don't fall. They still taste great.