Anyone have any ideal how to stop cases coming off my cupcakes when i make chocolate sponge? I have a lovely recipe which makes it light and fluffy and i'm wondering could it be that because it consist of s/r flour and baking powder and it shrinks maybe? everything is room temp, i don't open my door to check them until at least 15 min baking. I have also let them cool before i have taken them out of the baking trays. I have asked bakers i know and they say they have the same problem. Do i not fill the cakes quite enough, but then i risk the chance of them looking to large like a muffin than cupcake, and i seem to get them quite large anyway. I would appreciate any input or help Thanks
I do big cupcakes (muffin size), and I still have the same problem, I also remove them from the pan immediately, so that's not the answer. I find using foil liners helps a bit, and if they do separate, you can squish those back against the cupcake quite well, unlike paper liners. Never happens with vanilla, but nearly always with chocolate, and a few other recipes. I think the moister the cupcake, the worse the problem!