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My cupcakes are never nice and moist....

post #1 of 20
1/31/12 at 8:47am
Thread Starter 
....and they fall when I take them out of the oven. Is there a difference between making cuppies over a cake in a pan??? I so want to make a moist delicious cupcake, but I fail everytime....and if I bake them long enough to keep them from falling, they burn on the bottom and are terribly dry. Any help??
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post #2 of 20
1/31/12 at 10:30am
Maybe try baking at a lower temperature for longer? It could also depend on your recipe
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post #3 of 20
1/31/12 at 11:00am
What temp are you baking at?
Have you tested your oven? You can buy an oven thermometer at Walmart. Make sure your oven is true to temp and consistent. We moved about 6 months ago. I got double ovens out of the deal but the top oven runs 25 degrees below the set temp. So setting it to 350 is actually 325. Additionally it fluctuates a bit during the cooking process so I have to keep an eye on it.

If they are burning on the bottoms, can you set them on a higher rack.

I bake cupcakes at 350 for about 15-18 minutes.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #4 of 20
1/31/12 at 12:59pm
Thread Starter 
Thanks....I've actually tried the temperature route, and it helps a ilttle, but they are still so....blah...just no reall body. IDK...maybe I'm expecting too much out of my cupcake???
Raising children is like being pecked to death by chickens.
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Raising children is like being pecked to death by chickens.
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post #5 of 20
1/31/12 at 1:01pm
What recipe are you using? Maybe that will help? Is it scratch or based on a box mix. I know one person posted not all of their scratch recipes work as cupcakes.
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post #6 of 20
1/31/12 at 2:31pm
Thread Starter 
Sillywabitz, I use a "personalized" box mix. There is an extra egg and LOTS of extra fat (I add butter and sour cream to the directed oil) the cakes turn out WONDERFUL! great texture and moisture...but the cupcakes alway fall flat icon_confused.gif
Raising children is like being pecked to death by chickens.
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Raising children is like being pecked to death by chickens.
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post #7 of 20
1/31/12 at 3:02pm
Hmm. that puts a dent in my theory about scratch recipes not always converting well to cupcakes. I know if there is too much sugar cakes will fall. Possibly if there is too much fat. If you don't mind experimenting, cut the butter and use the oil recipe and see if it still happens. I use mostly doctored box mixes most with sour cream but none with butter and I have no problem getting my cupcakes moist and to rise properly.
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post #8 of 20
1/31/12 at 10:50pm
I have heard of cakes not converting, but so far, mine have converted. I think that if the cake is ok, then it must be the temp. You are using a box mix whch can handle an uncalibrated oven at longer baking times, but I think your oven is off and the shorter baking time is doing them in. Don't just change the temp, get the thermometer. If it is off, make sure you note the change so that your cakes will remain the same.

It does sound like a lot of additions, but if it works for the cake, then great. You can't adjust the leavening which is a scratch trick.
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post #9 of 20
1/31/12 at 11:31pm
Hurm, maybe try beating an additional egg white to stiff peak then fold it at the end? Sounds like you are lacking structure for the extra fat you've added. I don't know doctoring mixes at all but since you can't adjust the leavening that might help you.
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post #10 of 20
1/31/12 at 11:40pm
Cupcakes shouldnt be domed though? Muffins will do that but cupcakes shouldnt. If they're falling flat, its not a prob, so long as they're not dipping.
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #11 of 20
1/31/12 at 11:44pm
Quote:
Originally Posted by Tails

Cupcakes shouldnt be domed though? Muffins will do that but cupcakes shouldnt. If they're falling flat, its not a prob, so long as they're not dipping.



I dunno, I like mine domed.
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post #12 of 20
2/1/12 at 3:37am
Thread Starter 
I like a slight dome too....and they are dipping, as if not quite done. I have added a bit of BP to the mix from time to time when I had a similar issue with the "whole cake" , but it didn't seem to make much of a difference. I think it's an underbaking/temerature thing. I will begin by shecking that the oven temp is spot on, and raise the rack a bit. hopefully this will help. It's frustrating to have this great cake recipie, and not get what I want out of the cuppie... sometimes a you just want a cuppie icon_smile.gif
Raising children is like being pecked to death by chickens.
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Raising children is like being pecked to death by chickens.
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post #13 of 20
2/1/12 at 4:07am
Traditionally, cakes and cupcakes do have different formulas. Cakes frequently have more sugar than flour; cupcakes have more flour than sugar. Cakes should bake at a lower temp so they stay flatter. The outside which sets first needs to set slower so that the middle has time to set and the outside doesn't overbake. Conversely, cupcakes need to bake fast so that the outside sets and forces a slight dome in the middle as the center sets. Although some of my scratch cake recipes make a decent cupcake, the better cupcakes are formulas designed specifically for cupcakes.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #14 of 20
2/1/12 at 4:37am
I use a WASC mix. I bake my cupcakes at 375. nice dome. nice and moist.

good luck!
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post #15 of 20
2/1/12 at 8:10am
Cupcakes cook from the outside then towards the middle so if they're burning on the bottom but still falling in the middle, then it sounds like the middle is not getting baked before they are taken out of the oven. You may want to try a lower temperature and more baking time to allow the whole cupcake to get done before taking it out.

I had a problem with falling cupcakes as well. They looked perfect with a nice dome in the oven but once I took them out they would just fall. Last weekend I tried cooking them for much longer (almost double the time) with a lower temperature and that made a huge difference. When I took them out the cupcakes were the same as they were in the oven.

I don't really have a problem with dry cupcakes but nonetheless being the baking addict that I am, I have decided to try out the suggestion of adding Yoghurt to my cupcake recipe to see if that makes any difference. Yoghurt is said to increase the moisture in cakes so I would like to try that out.
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