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How much batter per cupcake? - Page 2

post #16 of 31
Quote:
Originally Posted by leily

Quote:
Originally Posted by srkmilklady

I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!! icon_cry.gif
What am I doing wrong? icon_redface.gif



It seems this happens when your liners are just a little to big for your pan, so as the batter goes in and it weighs the liner down it slides down in the pan, but the sides will fold in b/c the bottom of the liner is bigger than the bottom of the "cup" in your pan.



yep i find that happens when i use one specific pan of mine. all the rest of my cupcake pans are the same size (the kind you'd buy at walmart/target/etc.). the one that gives me the fits is the one that was handed down to me in college by my mom. they are a smidge smaller and makes my liners sink inward.
post #17 of 31
It's funny that I wouldn't think that it would be the pans...just thought it must be the cupcake liners. Thanks leily and mandie...I guess it's new pans tomorrow! thumbs_up.gif
post #18 of 31
nicolesprinkle I'm glad you had success with your cupcakes!
post #19 of 31
I don't get it. I put the cupcakes in the oven at 400 and ended up leaving them for 7 minutes at 400 before turning them down to 325. They were doming beautifully but when I turned them down, they flattened out. Any suggestions?
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post #20 of 31
dnrlee I have also seen several people baking at 400 for five minutes, then turning down to 350. Or someone also posted that as soon as they put the cupcakes in the 400 oven they turn down to 325. Give that a try. I have never had that happen to me. Kathy
post #21 of 31
thanks Kathy - I'll give that a try.
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I'm not crazy. My reality is just different than yours.
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post #22 of 31
I use my 1/4 cup measuring. It works great! icon_smile.gif
post #23 of 31
Quote:
Originally Posted by Cake_Girl4


Then I bake most of my cupcakes at 350 degrees for 20 min. The only ones I bake for 18 minutes and not 20 are low fat cupcakes(replacing the oil with applesauce)!



This is good to know! I baked some cupcakes last night for 19 minutes, using apple sauce, only because I was out of oil, and wondered why the bottoms were a bit well done. Thanks for the info! Funny how much difference a minute can make!!
post #24 of 31

Thanks SO much for this advice!!  I was getting ready to bake my cupcakes at 300 like I normally do for my cakes.  SO glad I followed your advice because they came out perfect using a 1/4 cup and following your temperature guidelines.  Thanks again!

post #25 of 31

I have never been able to make a good cupcake until I read your post on the cooking temp suggestion. I just want to know will cooking at 400 for 5 min than drop it down to 325 for remaining cook time will this work on an electric oven? I have always used a gas oven but moved to a location with electric ovens so using them is still an unknown territory for me. Thanks.

post #26 of 31

I use a regular size ice cream scoop for vanilla cupcakes, and a larger ice cream scoop for chocolate cupcakes.  Just really easy to remember.  Reason for the difference is that in the chocolate ones you use cocoa and that changes the chemical balance, so it rises that little bit less.

 

Never heard of lowering the temperature while baking the cupcakes...  Not sure you need to do that if you have the right recipe...

post #27 of 31

Question ~ for those of you who bake cupcakes at 400 for 5 minutes, what would the rest of the time be at 350 or 325?

post #28 of 31

350 F and bake until done. Length of time depends upon size of cupcake, recipe, and your oven. Anywhere from 10-20 minutes; maybe longer. Keep checking.

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post #29 of 31

Thank you ~ I appreciate your response! I usually bake regular cupcakes at 350 & start checking at 18 minutes... I don't always get that 'dome' top so this might be something to try.

 

I'm also working between a 20 scoop & a 24 scoop still trying to figure out which one works best; not sure which one is truly 3 tablespoons. Also for the MINIS ~ I don't have a scoop yet, but I need to find one quick because scooping & scraping from a tablespoon doesn't ensure even consistency & this weekend I'm baking 600 minis!!! Ay yi yi!

post #30 of 31

I put my pan on a scale, use a batter dispenser and drop 1.3 or 1.4 oz. per cupcake for standard sized cupcakes.  Then I bake at 350 for 14 minutes.  They are perfect every time.  (I know this is very late, but, oh well!)

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