I always use cake recipes for cupcakes. I've never had a problem. But I've read a couple recipes that said that they didn't make good cupcakes and i always wondered why.
I find that cake recipes that are are high in the fat compared to the flour don't rise well. In fact they sink in the center.
This by weight, not volume.
I just read somewhere else that if you bake cupcakes (from scratch) at a higher temp, they dome perfectly (like 375). The specific tread was talking about using the WASC recipe (which most cupcakers were having trouble with sinking) at a higher temp so the cupcakes puff. Maybe that will make them more fluffy (less dense)?? I haven't tried it yet, and I'm no baking scientist, haha. But I think I'm going to whip up my favorite choc cake recipe, that usually gives me sinking problems, and see what I find. Can't hurt experiementing, right? And my DH loves the mess ups. lol
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