I just baked two dozen cupcakes using a cake mix extender recipe, and they fell. Does anyone know why? I didn't do anything wrong ....
Here is the recipe:
Caramel Vanilla cake extender:
1 butter cake mix
4 eggs
1 1/2 cups heavy cream
1/4 cup water
2/3 cup coffee mate creamer powder-vanilla caramel flavor.
1 box instant white chocolate pudding mix
1 stick or 1/2 cup butter unsalted
sift box mix, pudding mix and creamer into a bowl, set aside.
4 large eggs, softened butter, water and heavy cream in mixer on med speed till well blended and slightly fluffy.
Put in small amounts of dry ingredients into the wet until all are in. Then turn on mixer med-hi for 25 seconds.
Put in pans and bake at 325 till done.
I did everything right.
Any help is appreciated!
Katie
Wow, there are so many reasons why cakes fall that it would be hard to pin point exactly what could have gone wrong. IT could've just been a bad day for baking. The oven could have been too cool, they could've been too full, humidity too high, extender recipe meant for a higher or lower altitude than yours. (I've never used an extender recipe so I might not even know what I am talking about)
The only thing I know to do is try it again and if you can't figure out a common denominator on what is causing it, maybe you'll have to chuck the recipe and try something else. (Maybe add a little more flower, or try baking at 25 degrees higher?)
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