Omg How Did This Happen? (Long... Sorry)

Decorating By Zizi123 Updated 23 Feb 2008 , 3:03am by AKA_cupcakeshoppe

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Zizi123 Posted 23 Feb 2008 , 1:06am
post #1 of 5

My regular size cupcakes always turn out fine, but the last batch of mini-cupcakes I made domed but had an air pocket in the middle. Maybe that is from too much batter?

4 replies
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TheButterWench Posted 23 Feb 2008 , 1:22am
post #2 of 5

you added too much fat from the cream and the egg yolks, for the formular to work you had to counter balance it and added more of the dry ingredients

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bethola Posted 23 Feb 2008 , 1:33am
post #3 of 5

I agree wet/dry ration. Alton Brown says it MUST BE RIGHT!
But, keep trying. Cause these bad boys sound GREAT!!


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Atomikjen Posted 23 Feb 2008 , 1:36am
post #4 of 5

Mmmm sounds delicious... fat, chloresterol... now you need to deep fry those bad-boys and dredge them in powdered sugar! I'd love to know how you've perfected this accident, they sound like cupcakes meet brownies =9

ps-i'm on a diet (boooo!) and would eat anything remotely bad for me right now =D

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AKA_cupcakeshoppe Posted 23 Feb 2008 , 3:03am
post #5 of 5

Oh i wish I had measured everything now but i just added things in it because they were left overs. I think I have eaten 3 out of the 12 cupcakes by now. Somebody better take them out of my reach.

When i baked them in the right temperature they would dome and then deflate too after they've cooled off. Maybe I could try the baking soda thing next time. Still best cupcake I've ever made though. I didn't even put frosting on them because they were good as it is and my brother didn't want me to "ruin them" LOL

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