1. They come out gummy.
2. The liner pulls away from them.
Neither happens with my doctored mix recipes.
I have always used foil cups. Never, ever use paper.
My scratch recipes that contain cocoa powder bake through and are not gummy.
I have tried (individually and as a combination):
*baking at lower temps for longer times
*higher temps for shorter times
*adjusting fluids in recipes
*adjusting the amount of batter in the cups
I suspect the gumminess has something to do with the cocoa powder since my chocolates and red velvets bake through beautifully. However, the wrappers still pull away from the cupcake.
Can anyone make a suggestion on something else I should try adjusting?
For reference here are my base ingredient amounts:
2 cups sugar
2 sticks of butter
3 cups of cake flour
1 cup melted white chocolate
1 cup liquid (milk, buttermilk, juice, etc.)
salt, vanilla, leavening
Any help is greatly appreciated!!!