Originally Posted by steplite
Too much sugar will crystalize and prevent the gluten from forming so the cake just falls. Too much sugar in cookies just makes them spread all over the place.
Good to know. I took a second look at the photos. At first I thought it was in explosion. On second look I see it was a major fall or implosion.
I'm adding this tidbit to my baking notes. And I am revisiting a couple of recipes that I thought had too much sugar. While I didn't get that serious of a fallen cupcake, I didn't like that they didn't stay nicely mounded.