I made the Caramel cheesecake cupcakes (hoping to also use the apple pie fillig and cinnamon BC) and everyone of them sank in the middle. I followed the recipe exactly except I baked them longer than the 12 min instructions because they were not done when I checked them.

Could I have added too much liquid? My SIL seems to think they rose too quickly then fell. Why would that happen?

Any help would be appreciated because the caramel cheesecake batter is awesome and I would love to make these so they come out the right way.

Thanks

Pghnana

this has happened to me so many times, i'm afraid. and am so sorry. it's frustrating. when you took them out where they done? it usually happened to me when i took them out before they were really baked. they were puffed but after a few minutes they sunk.

maybe bake them longer and just check for doneness before taking them out.

The recipe calls for 12 min but when I checked them they were not done so I left them in another 5-8 min. The next batch baked for 20 min and seem done. The cake itself is nice and light and tastes awesome but they are saggy in the middle and look crusty on top.

I can't even ask the person who posted the recipe in the first place because I copied it all except for the name of the cc'er.

The recipe calls for 12 min but when I checked them they were not done so I left them in another 5-8 min. The next batch baked for 20 min and seem done. The cake itself is nice and light and tastes awesome but they are saggy in the middle and look crusty on top.

I can't even ask the person who posted the recipe in the first place because I copied it all except for the name of the cc'er.

what temp did you use? if you're willing to try them again, preheat your oven to 400 and when you're ready to put the cupcakes in, lower it to 350. this will make them dome.

btw, this also happened when i over filled.

My oven was set to 350. I will probably try again and this time will preheat at 400 then drop down to 350. Thanks for the suggestion.

I did fill most of the cups more than 1/2. Although the ones that weren't overfilled came out flat.

Could it have been the caramel flavoring? It called for a dash of flavoring and since I don't know what a liquid dash is I put in probably about 1/8 tsp. Too much liquid????

I'm so confused.... ....and I wanna make a cupcake bouquet soooooooooooooooooo badly!!!

Maybe try posting your question on the cupcake thread? Then the person who posted the recipe can answer. HTH

Found it! hallfamily727 posted the recipe!

Are these the cupcakes you made with the coffee creamer, when you asked for help in the following thread?

There were a lot of responses in the "coffee creamer in cakes" thread:

http://forum.cakecentral.com/cake-decorating-ftopict-603259-.html

Posted: Mon Sep 15, 2008 9:37 pm

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Posted: Tue Sep 16, 2008 8:27 am

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Posted: Mon Sep 15, 2008 10:06 pm

Jan you are a marvel!!!