Crust On Top?

Baking By bchristianson17 Updated 9 Nov 2008 , 7:08pm by Meemawfish

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bchristianson17 Posted 8 Nov 2008 , 11:45pm
post #1 of 3

Okay, another question. I'm starting to feel retarded, but I have so many questions, and I'm new- so bear with me!
Everytime I bake cupcakes, whether it be boxed or scratch, after they have cooled. . they seem to have formed a crust on top. Like, the tops are hardened and you can pick the hardened top off as a whole. I'm pretty sure thats not how they're supposed to be!

So, does anyone know whats causing this?
And how do I fix it?


2 replies
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kimberlina25 Posted 9 Nov 2008 , 6:33pm
post #2 of 3

i would maybe lower your baking temp or your baking time. i usually bake at 325 for about 16-17 min for box mix entended.


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Meemawfish Posted 9 Nov 2008 , 7:08pm
post #3 of 3

Try doing what Melvira told us. Preheat oven to 400 degrees and when you put the cuppies in back it down to 350 degrees. Sometimes I will even back it down to 325 degrees. They will also dome this way. HTH icon_biggrin.gif

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