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