Hi All, I have a question that I can’t quite solve over the years and thought I’d see if anyone else has had this problem or a solution. Whenever I bake my chocolate cake recipe as cupcakes, the bottoms shrink as they are cooling...I can hear the wrappers crinkle as they cool in the pans. I will say that this is a very liquid batter and baking soda is only rising agent. I’m going to try reducing the liquid and see how this works but it’s so frustrating esp because it’s such a good cake recipe. Thanks in advance for any advice.
You have considered the only thing I can think of ... reducing the liquid in the recipe or maybe adding more flour.
I've never had this happen, but - # 1, I've never used foil cupcake papers and # 2, I do not cool my cupcakes in the pan. I move them to the cooling rack as soon as I take them out of the oven. Could that have anything to do with it?