Red Velvet Cupcake Question

Baking By domat58 Updated 24 Dec 2010 , 6:26pm by LindaF144a

domat58 Posted 23 Dec 2010 , 5:01am
post #1 of 3

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?

2 replies
tryingcake Posted 24 Dec 2010 , 5:34pm
post #2 of 3

Hmmmm....... that's interesting. Anyone?

LindaF144a Posted 24 Dec 2010 , 6:26pm
post #3 of 3

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.

Quote by @%username% on %date%