A friend of mine was baking cup cakes for me. They were beautiful in the oven but 5 minutes after taking them out they shriveled up. We wanted to have a nice little dome on top, but now they're just flat.

What could it be? She baked at 350 degrees and it was either a BC or DH box. This happened with all the different flavors she tried to make. I ended up having to remake them at home and it worked fine for me.

Any ideas?

Susgene

Sometimes that happens if you don't bake the cupcakes long enough. And it can happen if your recipe uses a lot of butter.

Just some of my experiences.

If you want a dome, preheat the oven to 400 F and then when you put the cupcakes into the oven, immediately turn it down to 350.

Hope this helps!

This just happened to me too and I couldn't figure out why!! I used WASC, so maybe baking at 325 was too low. I did do the toothpick test though and they passed before I took them out.... huh??

I'm going to give it a try next time I make cuppies. Thanks for the tip!