I just bought a new Vulcan convection oven. I use my own white almond sour cream recipe. When I bake these cupcakes in my new oven the cupcakes separate away from the liners, in my old oven, which is a standard electric oven (not convection) they bake up just fine with no separation, can someone PLEASE tell what you think may be wrong?
Here is the recipe that I use
3 C Cake flour
1 3/4 C sugar
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1 cup sour cream
1 1/2 c milk
1 T vanilla
1 tsp almond
4 egg whites
Do I need to adjust the recipe? I'm lost, please help! This is my most popular recipe!!
AThis happens to me sometimes and it's very frustrating! It's why I don't particularly like making cupcakes.
The recipes I am using are butter cakes and I'd think they would be fine for cupcakes, but I guess not.
Put that in the search bar...I remember seeing a question like this in the past, but I don't remember the solutions.
I think MimiFix had some great suggestions. I'm pretty sure she's a baking goddess among us mortals.
I have had the problem of liners separating from cupcakes before and eventually realised that they were overcooked- sometimes only by a minute or so but enough to render them looking shabby because of the liner!
Try reducing the temperature or time slightly - always a potential problem when you are getting used to a new oven. Good luck
AI was having the same problem and as I sell cupcakes at markets couldn't have them looking like trash. I haven't changed oven, time, cake mix etc., all I do is take them straight out of the oven tip them onto a cooling rack and straight in the fridge :) no problems anyone.
monkeysmum - so you put them in the fridge hot? I haven't heard this one yet and I've read all the tips I could find here for this problem. Going to try this next.
Seems that a lot of people have this problem and there is no ONE sure solution (similar to "how do I get my cupcakes to dome)