AI have this chocolate cupcake recipe that I've used for a while and have liked it, but lately it's not rising very much and it's getting hard on the top. It seems to happen when I half the recipe but i need one that i can half or double so i am not wasting cupcakes when i dont need as many. Please help! I've looked everywhere for another chocolate cupcake recipe but I'm not a fan of the texture when it adds water or coffee. Tell me how to fix this or if you know a great recipe that's full scratch.
I don't know how to fix your recipe but I imagine it has to do with the leveling agent. Are your ingredients still fresh?
AHow long until baking soda goes bad? I used the same baking soda in my red velvet and it bubbled up when I added vinegar so I think that it is still fresh
Baking soda doesn't "go bad".
Over time it will lose its effectiveness, but that is actually long past the sell-by date.
To stop them going hard on top you can try covering them individually with plastic wrap while they are still warm. And let them cool completely this way. I then usually pop them in the freezer and defrost them when I need them (after removing the plastic wrap and on the counter). But you could probably frost them straightaway once they are cool as well. This is what works for me :) I'm sorry I can't help you with them them not rising :(
This is my go-to chocolate recipe. I do not always fill with cherries and have never used the whipped cream frosting. I have never halved the recipe but don't think it would be an issue. I have doubled it many times.
Hope this helps.
AThanks for your help. I really like the chocolate recipe from smckinney07!
AI'm glad you liked it! I can't remember where I read it but I read this article about 'testing' your ingredients for freshness, it was something to do with their potency as Godot said this probably happens well after the ingredients sell by date. I was doing some baking from my Grandfathers kitchen the other day and noticed his BS needed to be thrown out, the only reason I thought to mention it.