My scratch cupcakes bake pretty flat or look like they are to the top of the paper then shrink down just a bit when they cool. My new business partner's recipe calls for two scratch mixes then she adds a box mix to get that effect; her cupcakes in a standard cup are huge. Plus, she feels scratch recipes are really dense and adding the mix makes them lighter. I'm not completely on board with this idea because I'm known for baking from scratch and it's not sitting well with me if I'm not 100% behind the product. It's more of a taste thing for me than anything. This is really the only hiccup in our merger.
So, do you have any tips on what to add so I can make some batches to get the same effect? More eggs? Baking soda?
Please don't yell at me about not wanting to use a box mix. She likes what she likes and I like what I like. Now we need to figure out how to compromise.