Large Batch Of Red Velvet Cupcakes--Problems?

Baking By lfalcon Updated 27 Jan 2011 , 8:11am by FromScratchSF

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lfalcon Posted 27 Jan 2011 , 4:32am
post #1 of 2

I bake a red velvet recipe and 4X it because I need to make a lot of cupcakes. It's baked in a convection oven for 30 minutes at 275 the tops are tough and split a bit, yet inside very moist. Do I need to make some kind of adjusts since I've quadrupled the recipe? Appreciate your expertise.

1 reply
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FromScratchSF Posted 27 Jan 2011 , 8:11am
post #2 of 2

How many cupcakes did you put in your oven?

Home convection ovens are super tricky, every one is different. If they are dry and cracked but not cooked through then the temp was probably too high, but you said you had the temp at 275, which is 75 degrees lower then what I would have baked 3 trays of 12 cupcakes at home in my convection. They say that when using convection you should adjust the temp down by 25 degrees, but lots of ovens do that for you already - like mine, so I don't have to think about it. I bake everything at 350.

My advice would be to bake one pan, see how it cooks, then adjust your temp/time before putting in other pans.

Good luck!

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