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Thread Starter 
Hmmm... okay I am a little stumped here. I have made my almond cupcakes several different ways and seem to be getting a dry cake. I use almond paste plus a little vanilla and almond extract in my batter. Typically I bake at 350 but I noticed that I have had to lower the oven temp to 340 because the bottoms tend to burn more easily. I am wondering if anyone can give me some pointers when baking almond cake . Thanks for your input