Anyone else having an issue with the surface texture of a WASC cake or cupcake? I have used the same recipe for several years - the basic recipe with my own tweaks. I have always used Pilsbury exclusively, am using the same kinds of ingredients now as I always have, mainly bake cupcakes... no issues until recently (the last 6 - 9 months). The cupcakes come out of the oven looking awesome, domed, moist... but after cooling the top flattens out and looks very wrinkled. It looks like there is a skin and as the cupcake cools everything shrinks leaving this wrinkled flat top. The sides also shrink and the cupcakes look like little cylinders or cans! The only thing that has changed is the weight of the cake mix. It is now 15.25 oz instead of 18.25 (?) and I've already adjusted for that. The taste doesn't seem to be affected but looks matter as much as taste!