Wasc Chocolate Cupcakes Falling Mid-Bake!

Baking By Cheesetastic Updated 27 Nov 2011 , 3:18am by DianeLM

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Cheesetastic Posted 26 Nov 2011 , 9:58pm
post #1 of 4

I am a big fan of the WASC recipe. I use it all the time. I am now baking my second batch/attempt at WASC chocolate cupcakes and find that again they are sinking at about the 17-minute mark after rising for a short period. I do not have this problem with the WASC recipe using white cake. I have increased the oven temp slightly and still had the same problem on the second batch. I reduced mixing time on the second attempt too. Still the same. I had lengthened the baking time on the first batch and found them too dry/overbaked.

Any similar experiences with the chocolate?

P.S. I use egg whites, not whole eggs.

3 replies
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kakeladi Posted 26 Nov 2011 , 10:59pm
post #2 of 4

My guess is the all whites recipe is what the problem is.
Yolks give the batter structure.

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Cheesetastic Posted 27 Nov 2011 , 2:12am
post #3 of 4

I guess I just assumed that because the egg whites worked well with the white cake mix, they would work just as well with the chocolate cake mix. Wrong assumption? (stumped)

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DianeLM Posted 27 Nov 2011 , 3:18am
post #4 of 4

Actually, all whites are better than whole eggs in the chocolate WASC for cupcakes. It took a few experiments, but I finally figured out it was the yolks that were making my chocolate WASC recipe cupcakes spongy and gross. I just baked a batch of choc WASC cupcakes with whites only and they are PERFECT!

A few other things you can check for -

Is your cake mix past the expiration date?

Fill the cups with a little less batter. Try just 2 or 3 at a time while you're figuring out the right amount.

Are you using the new smaller box of cake mix? I think it's Betty Crocker that has decreased the amount of mix in the box. If the other ingredients aren't adjusted, that could cause problems.

Good luck!

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