I'm in the final construction stages of moving my home baking biz to a cake/cupcake shop in town. I bought a Duke single deck convection oven. It has high and low fan but no option to turn it off. I think I'm getting the hang of adjusting the baking times and temps for cakes, but the cupcakes leave a lot to be desired. In my home oven, the heat source is on top, so they crown straight up with nice little even peaks. In my convection oven, the fan is in the back, so they all crown lopsided. I've tried lowering the temp, using high fan vs. low fan, rotating halfway through. Cake isn't a treat at our house anymore, so my family is looking at me like "Really? We have to eat more?" I'd like to be able to get the hang of this sooner rather than later. Anyone have any advice for me? ANY advice (cupcakes, muffins, cookies - I'm all ears!) Thanks in advance!
AI also have the same issue with cupcakes in my commercial convection oven. I have found that rotating them after they have been in the oven a third of their total time is the key. If you wait until halfway, the top has already "blown over" and has set so even if you turn them they will only cook in the center. If you turn 1/3 of the way through the tops won't be totally set yet and will be able to be blown over the over way a little too before setting. Hope that helps!
I worked in a hotel kitchen with miserable convection ovens that were stronger than the northwinds. It might help if you add a little more flour to your recipe. This changes the batter density so the cupcakes are better able to withstand the air movement. Try it with one batch and see how you like the taste, texture, and looks.
You could always use the tester cupcakes for cake pops if you don't want to keep feeding the family!