I bake delicious red velvet cupcakes, (if I do say so myself lol). My question is ..Why are the tops always borderline hard, uet the inside is perfect? I've tried taking them out sooner, altering the recipe, nothing works....Any suggestions?
Hmmmm....... that's interesting. Anyone?
Hard crusty tops on cakes and cupcakes are usually because of the high amount of sugar to flour added.
But it is hard to tell without the recipe.