rocketmom1985 Posted 20 Oct 2012 , 11:55pm
post #1 of

I rarely make cuppies, but my cake club is sponsoring a Halloween party for a small local orphanage and I am doing the cupcakes. I wanted a nice dome and did the suggestions I found when I searched the subject here. I preheated the oven to 400, filled the papers 3/4 full and then when putting in the pans in the oven , I turned the heat down to 350. I didn't get the dome, and the edges of the cakes stuck to the muffin pan. I just purchased the wilton pans, and I have a brand new oven and it is spot on with temps and calibrated just right. So, I did an internet search and found a site(Chef in training) and she recommended preheating to 350 and when putting in the pans , reduce to 325. That produced the same results. I am using my favorite cake extender recipe from here(Super Enhanced Cake extender). Could this be the problem? This must be a heavier cake, but it is my go to recipe as it is nicely moist and I had all the ingredients to make it to have plenty of cupcakes. What type of recipe should I use for cupcakes if I am wanting the beautiful dome that I really want? Appreciate any answers, thanks!

3 replies
MimiFix Posted 21 Oct 2012 , 12:59am
post #2 of

Add a little more flour, the batter might be too thin. And start the oven at 400 degrees, then drop to 350 after 5 minutes. Hope that helps...

rocketmom1985 Posted 21 Oct 2012 , 3:03pm
post #3 of

The batter is quite thick all ready so adding more flour would make it like plaster I think. I am thinking just the opposite, that the batter was too heavy to get too much rise to dome. Maybe I need to use a different recipe for cupcakes than I do for my cakes. This recipe is almost like a pound cake and perhaps that is the problem. Hey, maybe I solved my own problem, it is the cake mix extender recipe that is the culprit, LOL!

MimiFix Posted 21 Oct 2012 , 3:13pm
post #4 of

Hi rocketmom, you wrote " the edges of the cakes stuck to the muffin pan." That's indicative of a batter that's too thin or too much batter in the muffin cup. So if you know the batter is already thick, try using less batter in each cup.

I interchange cupcake and cake recipes all the time with no problem. If a recipe works in one size, it should work in another size/shape after tweaking for volume (adjusting time and temp). Good luck!

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