So here is the thing :
I started a cupcakes homemade business one year ago.
at first I was baking my cupcakes in a home gas oven and they came out airy and moistly exactly like I wanted.
so 3 weeks ago I bought a professional electric oven and now my cupcake are disaster!!
the paper liners are separate from the cake itself and the cupcake are not rising.
Whats going on?????
what kind of pro oven is it? describe it--if it's convection you need a lower temperature--sometimes you set a pan of water in the bottom of the oven to help boost the moisture in there--but what kind is it?
AYou've changed from a naturally moister heat to a naturally drier heat. It IS different. Good suggestions already. Lower the heat a bit and add moisture inside the oven. Experiment and get to know your new oven. I have both gas and electric convection. I like gas for cake and electric for cookies.
I bought a convection oven, and found that 175c is too hot for the cupcakes so I bake at 125c degrees but still the cupcakes are crack in the middle.
when I bake in the gas oven a bit more but without a pan of water and Cupcake were came out great.
So I have changed my recipe, for the convection oven I bit the egges and melt the butter and for the gas oven I bit the butter first.....but still im not happy with my new oven...:(