Cupcake Problems
Well a few people have had a problem with my cupcake recipe for chocolate cupcakes. The problem seems to be cupcakes rising and then sinking.
These are a few ideas why we get this problem:
1. Over creaming the mixture
2. Too much raising agent, so perhaps leave out the extra baking powder if you are using self-raising flour.
3.Opening the oven too soon
4. Cooking too hot or too cool
5. The cooking position in the oven
I have never had problems with cupcakes but I once had a loaf cake that used bicarbonate of soda that erupted in the oven like a volcano, so there was too much raising agent.
Can anyone else help with this problem of cupcakes rising early and then sinking?
All help is welcome
Crazycupcakes
These are a few ideas why we get this problem:
1. Over creaming the mixture
2. Too much raising agent, so perhaps leave out the extra baking powder if you are using self-raising flour.
3.Opening the oven too soon
4. Cooking too hot or too cool
5. The cooking position in the oven
I have never had problems with cupcakes but I once had a loaf cake that used bicarbonate of soda that erupted in the oven like a volcano, so there was too much raising agent.
Can anyone else help with this problem of cupcakes rising early and then sinking?
All help is welcome
Crazycupcakes
posted by Crazy Cupcakes at 6:26 AM
6 Comments:
Fill your cupcakes only half full to 2/3 full. Any more and the batter will go up and over like a volcano. Also, you are right; too much rising agent.
Thanks Julie for your help and good advise
Crazycupcakes
Also, an old baker once told me too much sugar to flour ratio does this. I've had it happen once too.
Thanks for your help Vanessa it is appreciated
Crazycupcakes
I have this problem living at a higher altitude.
Recipe Adjustment Guide
Adjustments
Altitudes
3,000 ft 5,000 ft 7,000 ft 10,000 ft
Flour
Increase each cup by: 0 to 1 tablespoon 0 to 2 tablespoons 3 to 4 tablespoons 2 to 4 tablespoons
Baking Powder
or Baking Soda
Decrease each teaspoon by: 0 to 1/8 teaspoon 1/8 to 1/4 teaspoon 1/4 to 1/2 teaspoon 1/2 to 2/3 teaspoon
Sugar
Decrease each cup by: 0 to 1 tablespoon 0 to 2 tablespoons 2 to 4 tablespoons 3 to 4 tablespoons
Liquid
Increase each cup by: 0 to 2 tablespoons 2 to 4 tablespoons 3 to 4 tablespoons 3 to 4 tablespoons
Fats (may not be necessary)
Decrease each cup by: 0 0 0 1 to 2 tablespoons
in very high-fat cakes
and some cookies
HI Shams
Thanks for the help, I am sure it will help many of my readers out. It is really appreciated
Crazycupcakes
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