Cupcake Help-Look Like A Shriveled ?
Decorating By darkchocolate Updated 7 Apr 2007 , 6:48pm by darkchocolate
Why do my cupcakes come out of the oven nice and high looking great, then as they cool they sink, wrinkle like a very old person and look terrible. I would never serve a "naked" cupcake. I also baked 4 mini wondermold cakes, a 4" round and a 6" round and they didn't do what the cupcakes did.
I tend to have this problem a lot with cupcakes.
I would appreciate any insight or help.
darkchocolate
WHat mix were you using? Im just curious because I had the same issue happen with me for the first time using DH red velvet... cupcakes came out perfect, were thoroughly cooked... but sunk.. they tasted amazing, but still... it bugs me lol
I used a Betty Crocker cake mix and used the White Almond Sour Cream recipe. I used the Triple Chocolate Fudge cake mix and I added a small box of instant chocolate pudding. I don't add the pudding when I make the original recipe, but I do add pudding when I make a chocolate cake with this recipe. The chocolate taste isn't intense enough for me without the pudding. I don't get why it only happens to my cupcakes?
darkchocolate
Can't help with why, but I bake from scratch and my cupcakes do this too! Layer cakes made with the same recipe are fine - so I'm thinking it must be something to do with the size? Anyway - you're not alone!
Maybe because of the size they are just tempermental and very sensitive to under cooking or overcooking? *shrugs*... all I know are mine tasted divine, and when you pipe frosting on, no one knows! hahaha
You know I had this problem with the WASC recipe too. But I did notice this, when I used regular cupcake papers they shrank and shrivled. When I use the nut and party cups (in my pics) they were fine! It was the same batch, I just ran out of the nut and party cups that I normally use, they were just for family so I grabbed some Superman liners to finish the batter. Perhaps the paper liners just aren't sturdy enough for denser cakes?
fragglerock1, Thank you so much for your help. Do the nut and party cups pull away easy like cupcake liners do? When I make muffins I don't even use cupcake liners because I don't like the look of the pleated lines in my muffins. I just spray my pan good and the muffins come right out. I wonder how it would be to bake cupcakes that way then put them in cupcake liners if you had to take them somewhere? I will try that the next time I make a cake. I will just put aside enough batter for a cupcake and experiment.
darkchocolate
They are not as easy as cupcake liners to pull away, but they're not difficult either. You can either cut a slit at the top of the cup before you derocate, or you can pull on a pleat at the top of the cup so that it uncurls from the top. You can do the latter after decorating.
wgoat5,
I think that is my problem because I had three different size pans also in the oven and I kept checking on them.
Thanks!
darkchocolate
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