AHow is everyone??? I hope you're all well.
Now to explain the dramatic title. .. Well this whole week I've been trying to perfect my vanilla cupcake recipe and my results have varied. From being lopsided to bullet peak, ugly flat to reasonably domed but this is a first and I can't understand why it's happened!!
I've been experimenting with different ingredient qyantitys but my method has been the same which is the foaming method.
So if anyone has had similar experimenting or knows what may cause this please tell me.
Did you have your convection on high?
I know my cupcakes kinda look like that when I put them directly in front of the convection fan in my oven...
Turn your temp down. Cupcakes on god's earth prefer a cooler oven.
AI did have them in front of the convection fan but 170°c. Will try again on a lower tempreture.
APut something in between them and the fan, like a 3 in high pan. I bake mine at 325 f, fwiw.
AThe outside is cooking faster than the inside, and when the inside rises, it is popping through the top. Try 160-165 C and reduce exposure to airflow. You'll have to add a few minutes to the baking time.
AI think this going to my today's 'dumb moment'
could "reducing exposure" be by positioning the cupcake pan higher or lower in the oven?
Howsweet mentioned puttong something between the fan and the cupcake but my oven rack isn't wide enough to hold a cake tin as well the cupcake rack.
Can you turn off the convention? That's great for fast baking, but I don't like that in a cake. If you can't, try putting it lower in the oven.
The hottest part of a domestic oven will be the area nearest the vent, which is in the back. You can lower the rack and pull the tin forward toward the door, but your best bet will be just lowering the temperature.
Did you use bicarbonate of soda? Not mixed well can cause this.
WELL I TOOK ALL OF YOUR ADVICE AND LOOK AT WHAT YOU CAUSED!!!!:
Thank you all for helping me make the most perfect so far x
Perfect is right! Those are beautiful, congratulations!!
They are perfect! Bravo!