Originally Posted by Edibleart
Thank you so much for your suggestions, Squirrelly! The batter has beaten egg whites in it - would that deflate if I let it sit for 1/2 hour? Would it make any difference if they are beaten to stiff peaks or soft? The recipe calls for soft but maybe the stiff would hold up better to the baking also. I have an oven thermometer and I have adjusted the temperature accordingly. Auzzi mentioned that she turns the temperature up 25 degrees when making cupcakes. I'm so scared of over-browning them that I haven't tried it but maybe that would be better? Sorry for all the questions - wish I knew more about the chemistry in the recipe so I could adjust it without losing the great taste and texture!!!
Thanks for your help.
Hhmn, that 25 degrees thing is usually with some cheesecakes but then, lately there is all sorts of information going around about cupcakes, specifically designed recipes etc. I find that interesting because I have always just used normal recipes and normal baking proceedures for regular cakes and never had a problem. It is worth a try though, I would just be concerned about the rise being fast. Having said that though, I trust Auzzi's advice, she is one smart cookie! That may also be based on how we bake muffins, generally a muffin recipe is baked at 375 but then a muffin recipe is usually more of a quick bread and to get it rising and baking properly in a short amount of time, the temperature generally needs to be higher.
Well, that is strange, the recipe says to only beat the egg whites separately until they are soft peaks? Usually it will say until stiff but not dry when they want the egg whites to act as a leavener. Soft peaks will just mix in and you won't get much benefit from aeration. Are you told to fold the egg whites in separately? If you are going to use your egg whites as a leavening agent, then normally they are beaten until stiff not dry and gently folded in at the end, with most recipes calling for actually stirring in a portion of the egg whites and then adding the rest by folding in with a spatula. If you only beat until they are soft peak, they will basically not have the leavening factor, or at least not the same leavening factor.
Actually kiddo, the recipe I am talking about that I let sit on the counter is one made with the egg whites beaten until stiff, not dry and folded in. What happens it the cupcakes rise with a slightly rounded top but not a huge crown, more flat than anything but slightly rounded.
Some cake mix recipes call for beating the egg whites separately then they are thrown into the batter and beaten some more, not much leavening effect from that method.
Hugs Squirrelly Cakes