Hello, Recipe Gurus!
Any one of you super smart baker types have a suggestion as to why cakes tend to fall? Should I be making a stiffer batter (seems like choc cakes are usually really thin with the original recipe) by using less liquid?
The cupcakes have a very airy crumb and looked good in the oven before falling in the centers. Maybe I need to try a higher or lower temp? (we are using 350* currently)
Maybe skip the baking cups alltogether and just go with parchment?
I'd surely appreciate your opinions on the matter!
How long might you be baking them for?
If they are rising and then falling when you take them out of the oven - perhaps a little longer cooking time is required.
Not knowing the recipe - its a tad hard to gauge.
I doubt the baking cups are causing the fall...
Thanks for the reply, Bluehue! We'll work on a longer cooking time next time around.
While I love this recipe from Hershey, I have the same problem with cupcake wrappers when I use it for cupcakes. The cupcakes fall almost every time. I'd be curious to know the answer, as well.
Well, our recipe turned out quite tasty, but we never did get a properly crowned cupcake. With baking times altered and using both parchment and cupcake wrapper, the cupcakes were always very flat. I used this as a positive, however, and just decided it made a perfect platform for really good icing!
Y'all let me know if you find anything different with your Hershey's recipe success!