I have a old metal pan and for the most part I just bake to share and eat, but I have a friend that is having a DIY back yard wedding so I am making cupcakes for her (if I dont make them she will and she is already doing everything). I know that I often over cook my cupcakes and normally I dont care, but since this is for an important friend to me, I care.
I was wondering if the metal pan could be part of the issue, the edges brown yet the middle stays wet mushy, if I wait until the top has a lil bounce then sides/bottom are browned. I already try and lower my temp and increase the time and I will keep playing w/ that, but I am wondering if those silicone pans might help (or even new metal ones, mine are older and discolored)
I was wondering if the metal pan could be part of the issue, the edges brown yet the middle stays wet mushy, if I wait until the top has a lil bounce then sides/bottom are browned. I already try and lower my temp and increase the time and I will keep playing w/ that, but I am wondering if those silicone pans might help (or even new metal ones, mine are older and discolored)
