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amberlicious
Regular Member
Joined: Jul 27, 2005
Posts: 157
Location: Layton, UT
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 Posted:
Wed Mar 01, 2006 6:23 pm |
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I'm making hundreds of cupcakes. The first two dozen just came out. They looked beautiful and round ect. Perfect. I set them to cool and 5 minutes later they are all sunken in.  Where did I go wrong? I used DH butter recipe yellow. Added vanilla pudding mix and sour cream (my usuals). I doubled the recipe. Beat it for 4 minutes like it said. I put a scoop of jam on the top of each cupcake before baking so it'd be in the center. I cooked them lower and longer then the box because that's how I always do it. Any ideas? Can I save the rest of the batter? I did a double batch. |
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tastycakes
Forum Addict
Joined: Aug 03, 2005
Posts: 864
Location: Connecticut
Birthday: Mar 05
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Wed Mar 01, 2006 6:24 pm |
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Maybe they needed a little bit longer to bake ? |
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twindees
Forum Addict
Joined: Mar 14, 2005
Posts: 854
Location: Jacksonville Florida, Bye Bye NYC Brooklyn Forever
Birthday: Jul 02
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Wed Mar 01, 2006 6:25 pm |
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I don't know but sorry to hear this has happened to you.
Please someone HELP. |
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cheekysweets
Frequent Member
Joined: Aug 24, 2005
Posts: 263
Location: N.J.
Birthday: Oct 05
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Wed Mar 01, 2006 6:26 pm |
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Thats just what I was thinking, tastycakes, if you cook them at a lower temp they need to be cooked longer. |
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DiscoLady
Forum Addict
Joined: Jan 27, 2006
Posts: 506
Location: So. California
Birthday: Nov 29
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Wed Mar 01, 2006 6:39 pm |
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I have to say that my vanilla cupcakes always poop out like this.
Once I was horrified to find that they had shrunken to the size of silver dollars...they were like little round tubes!
I thought it was the mix (BC but you used DH So I don't know what it could be either
Try Pillsbury maybe?
Funny it doesn't happen to my cakes only the cupcakes...it's a mystery to me.
Good luck though! |
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Euphoriabakery
Forum Addict
Joined: Nov 20, 2005
Posts: 977
Location: CA
Birthday: Sep 28
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Wed Mar 01, 2006 6:46 pm |
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I have this happen as well when I make cupcakes, but usually I am puting a big swirl of buttercream on top and it's never seen! It only happens with my yellow cupcakes too?! And my yellow cakes with the same recipe always come out fine! |
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Peachshortcake
Forum Fanatic
Joined: Feb 17, 2006
Posts: 1278
Location: Maple Ridge, BC, Canada
Birthday: Oct 13
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Wed Mar 01, 2006 6:47 pm |
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Could it be the jam? I would think that the jam would cause some issues with the cooking time. Also since jam will never cook and set like cake batter, that might cause some sinking, especially if the jam "puffs" when it gets heated, and then settles when it cools. |
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amberlicious
Regular Member
Joined: Jul 27, 2005
Posts: 157
Location: Layton, UT
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Wed Mar 01, 2006 6:53 pm |
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I did cook them longer, and they were perfectly golden brown. I jus did another batch and they're cooling- no jam. We'll see if that helps. |
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RUSewCrazy
Newbie
Joined: Feb 27, 2006
Posts: 2
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Wed Mar 01, 2006 7:06 pm |
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Are you following the directions for high altitude baking? The elevation for Las Vegas (according to Google) is 4,000 feet. The cake box offers directions for 3,500+ feet. Maybe try that? |
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amberlicious
Regular Member
Joined: Jul 27, 2005
Posts: 157
Location: Layton, UT
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Wed Mar 01, 2006 8:57 pm |
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I did cook them longer, and they were perfectly golden brown. I jus did another batch and they're cooling- no jam. We'll see if that helps. |
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amberlicious
Regular Member
Joined: Jul 27, 2005
Posts: 157
Location: Layton, UT
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Wed Mar 01, 2006 8:57 pm |
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tastycakes
Forum Addict
Joined: Aug 03, 2005
Posts: 864
Location: Connecticut
Birthday: Mar 05
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Wed Mar 01, 2006 9:17 pm |
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Amberlicious, sorry this has happened to you and that we couldn't help you fix it. Let us know if you figure it out! |
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cindy6250
Forum SuperStar!
Joined: Jul 16, 2005
Posts: 2168
Location: Savannah,TN
Birthday: May 23
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Thu Mar 02, 2006 5:31 am |
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I' ve not put jam in my cupcakes before, but I have seen several post about the butter recipe cake mix not being very successful when you doctor it. Do you have just the regular yellow cake mixes. They really work well with the extender recipe and bake up really well as cupcakes. At least that has been my experience.
Hope this helps.
Cindy |
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llj68
Forum Addict
Joined: Mar 09, 2005
Posts: 715
Location: Michigan
Birthday: Oct 23
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Thu Mar 02, 2006 8:19 am |
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It sounds more like a structural problem to me. Perhaps because they are cupcakes and not a cake, there was too much liquid added with both the sour cream and the pudding. I would cut way back on the sourcream or skip it altogether and add an extra egg is you are adding the pudding.
I make butter cupcakes all the time with DH yellow mix and french vanilla pudding and 1 extra egg with no problems. HTH
Lisa |
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Cake_Princess
Forum SuperStar!
Joined: Nov 01, 2004
Posts: 2207
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Thu Mar 02, 2006 9:59 am |
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| amberlicious wrote: | | I'm making hundreds of cupcakes. The first two dozen just came out. They looked beautiful and round ect. Perfect. I set them to cool and 5 minutes later they are all sunken in. Where did I go wrong? I used DH butter recipe yellow. Added vanilla pudding mix and sour cream (my usuals). I doubled the recipe. Beat it for 4 minutes like it said. I put a scoop of jam on the top of each cupcake before baking so it'd be in the center. I cooked them lower and longer then the box because that's how I always do it. Any ideas? Can I save the rest of the batter? I did a double batch. |
Does the cake mix already have pudding in the mix? If it does there is no need to add more to it.
You said you doubled the recipe. Try making a single batch to See if you have the same problems. Some recipes do not double well.
Why not bake the cupcakes without the jam then inject it after they are bake and cooled? |
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