I am testing recipes for white cupcakes and tried a recipe that I really liked as a cake. When I made the cupcakes - they were a mess! The sides spilled over and then the centers fell so they look terrible! The second batch I turned the oven down 25 degrees and it was better but still some problems. Should I turn it down even further or just go with a different recipe? The recipe has sour cream so it is quite dense. Any thoughts?
Did you mix it too long? Sometimes the centers will fall if you mix it too much. Also, did you check to make sure the cupcakes for done? Underbaked cupcakes will also fall in the center after you take them out of the oven.
Julie
I don't think I over mixed it - I just mixed long enough to incorporate the flour. I am wondering if the sour cream in the recipe is just too heavy for cupcakes? I'm looking for a moist recipe so that I can bake them a day in advance and not have them get dried out. I'm also doing some testing with simple syrups also! I didn't have a problem with the cupcakes that didn't raise above the liners. It seems like it only happened to the ones that rose just above the liner and then stuck to the pan. I have been doing some looking for answers - some places suggest spraying the liners with vegetable oil - do you think that would help? Maybe I just need to use a smaller scoop so that they don't raise higher than the liner?
I would try using a smaller scoop, be very consistant about how much you put in each paper, size matters. If you over fill them, they don't bake correctly.
Something else, cupcakes are like regular cake in that freezing increases the firm texture and moisture of the cake. have you tried freezeing the finished cupcakes, even just overnight?
good luck with your testing.
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