Quick! Can I Save My Cupcakes??
Decorating By amberlicious Updated 2 Mar 2006 , 5:59pm by Cake_Princess
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.
Thats just what I was thinking, tastycakes, if you cook them at a lower temp they need to be cooked longer.
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!
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!
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.
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.
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?
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.
Amberlicious, sorry this has happened to you and that we couldn't help you fix it. Let us know if you figure it out!
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
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
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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