Cup Cake Disaster

Baking By Shelioni Updated 10 Sep 2011 , 10:46am by JamAndButtercream

Shelioni Posted 9 Sep 2011 , 6:53pm
post #1 of 4

Please can you help me with your professional advice.
My cup cakes always crack on the top and don't seem to bake evenly icon_cry.gif
I use the betty crocker mix and bake it at 160Deg Cel. I fill the cup cake liners 3/4 of the way but they always end up with peaks and cracks.

What am i doing wrong. This happens with all my recipes. My oven is aerotherm.

Your advice would be appreciated

Thanks in advance

3 replies
ForTheLoveOfFrosting Posted 9 Sep 2011 , 8:05pm
post #2 of 4

Try a few different things...
I preheat my oven to 350F and then drop it to 325 when I put the cupcakes in.
Also - if using a box mix, replace the water (regardless of the amount) with 1 cup of buttermilk, then add an extra egg. It changes the density of the cupcakes and I find they form better.
For amount - I use a regular ice cream scoop and find it's the perfect amount

Good luck!

Shelioni Posted 10 Sep 2011 , 6:32am
post #3 of 4

Thanks for the advice. I will try it out.
I also think the problem is the cup cake liners are a little bit higher than the tin. So i will follow your advice and let you know

JamAndButtercream Posted 10 Sep 2011 , 10:46am
post #4 of 4

I get that problem when the oven is too hot and the cupcakes are too close to the top of the oven,
Like the above post says, try decreasing the temp and maybe putting them lower down in the oven.

Hope this helps icon_smile.gif

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