Questions with le (very unqualified) Cupcakeologist!

Cupcake Problem; Question #1
“My cupcakes rise great in the oven, then they tend to sink slightly once they’re out of the oven. They continue to deflate and the cake shrinks away from the sides of the cupcake papers. It’s crumb free from cake testing too.

I make sure I cream the butter and sugar for at least 3 minutes and do not overbeat when adding the flour. I bake at 175C with a fan oven.”

Personally, those are the two BIGGEST cupcake problems I’ve experienced! More flour always makes the cupcakes rise higher & stay there, but that means a less moist cupcake on the plate. I know cake recipes always say the cake is done when it shrinks away from the side of the pan but sometimes I think that’s the sign of ‘dry-ness’ and you so don’t want your cupcakes to shrink from its papers!!

So my solution to you is this: I’ve been recently trying a technique of using lower heat & baking it 5 mins longer like at 160 for 25 mins instead. It seems to be working so far! Only when I have the time though. If not, I resort to using souffle paper portion cups instead of the normal fluted paper cups. They’re easier to frost and a good deal less messy. (Messy: Using the fluted paper cups & having the cakes shrink away from the papers is SO annoying! It’s so hard to frost and it goes out of shape. [why lah my cupcakes don't like me!!] I don’t have all the answers, I’d love to get some for other cupcakeologists or baking gurus!)

I know that I get uneven heating from my oven so its always about workin your oven! Testing it over time will let you know your oven’s capabilities and….incapabilities.

I’m not sure if you do, but I also have problems with my cupcake trays. I have this old one my gramma bought half a century ago & it’s very low and wide. Using em makes me end up with big but flat cupcakes. Not good! So I’ll be investing in a proper tray soon which is more upright. Cupcake pans generate heat too, so using souffle cups sometimes will miss out on that; I read that but I personally haven’t experienced it.

Yup, I hope that helped! I don’t know it all definitely, and I’m still having niggly problems with the fluted paper cups. Baking gurus who’ve overcome this & are reading this, do contribute your comments! :) I’d appreciate it tons :D

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oh and yes the rumours are true: I do bake more than cupcakes! So if any of you want like…BIG cakes, please please do! you’ll make my day; I’m almost getting this phobia of cupakes already. LOL.