Cupcakes Falling?

Baking By susgene Updated 18 Aug 2009 , 1:57am by kandu001

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susgene Posted 2 Aug 2009 , 11:53am
post #1 of 6

A friend of mine was baking cup cakes for me. They were beautiful in the oven but 5 minutes after taking them out they shriveled up. We wanted to have a nice little dome on top, but now they're just flat.

What could it be? She baked at 350 degrees and it was either a BC or DH box. This happened with all the different flavors she tried to make. I ended up having to remake them at home and it worked fine for me.

Any ideas?

Susgene

5 replies
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cylstrial Posted 2 Aug 2009 , 12:40pm
post #2 of 6

Sometimes that happens if you don't bake the cupcakes long enough. And it can happen if your recipe uses a lot of butter.

Just some of my experiences.

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cylstrial Posted 2 Aug 2009 , 12:41pm
post #3 of 6

If you want a dome, preheat the oven to 400 F and then when you put the cupcakes into the oven, immediately turn it down to 350.

Hope this helps!

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kandu001 Posted 15 Aug 2009 , 6:14pm
post #4 of 6

This just happened to me too and I couldn't figure out why!! I used WASC, so maybe baking at 325 was too low. I did do the toothpick test though and they passed before I took them out.... huh??

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dnrlee Posted 17 Aug 2009 , 12:49pm
post #5 of 6
Quote:
Originally Posted by cylstrial

If you want a dome, preheat the oven to 400 F and then when you put the cupcakes into the oven, immediately turn it down to 350.

Hope this helps!




tried this yesterday and it worked like a charm!

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kandu001 Posted 18 Aug 2009 , 1:57am
post #6 of 6

I'm going to give it a try next time I make cuppies. Thanks for the tip!

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