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Making Cupcakes has been FRUSTRATING! HELP!

post #1 of 27
Thread Starter 

Hello everyone,

 

As my title says it, I'm completely frustrated while trying to make cupcakes.

 

Today it was my 4th time trying to make a good set of cupcakes, and although at the end they are OK, for that that's just not enough.

 

 

My problems are:

 

my batter is ALWAYS too liquid...

cupcakes are always cracked after i put them out of the oven...

and finally

frosting is just never good

 

I'm only using a hand mixer and my oven is an electric one that's always changing its temperature (the red light is turning on and off constantlyicon_sad.gif)

 

 

 

I'm a perfectionist person and just getting this results after 4 times is just discouraging me to continue, but what I have learn in this process is that it isn't as easy as following a recipe.

 

 

Please, please help me with any advice or comment that you might think it will help me getting my dream cupcakes out of the oven

 

 

Thank you!!

post #2 of 27

My choc cupcake batter is quite liquid and always works.  My vanilla cupcake is practically solid in comparision and it always works.

 

My best advice - Look for recipes that are formulated for cupcakes. 

 

All ovens cycle their temps up and down.  It's really the only way to maintain a "constant" temp.  That's why the red light goes on and off.    Heck even your freezer cycles the temp to maintain a "constant" freezing temp.

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 #3 of 27
Thread Starter 

Thanks!

post #4 of 27

For your oven issue, I was wondering if having something like a pizza stone inside would help maintain temperature.  Just always keep one in the oven, especially while preheating.  Buy separate oven thermometer too so you'll know how accurate your oven is.

post #5 of 27
I'm no expert so I hope someone will jump in and correct me if I'm wrong... But based on my own experience, if they are coming out cracked your oven temperature is too high. What temp are you baking at? 325 has been best for me.

Also as already mentioned by Leah, make sure your recipe is formulated for cupcakes. Not all cake recipes make good cupcakes
Quote:
Originally Posted by ccrdvs View Post

Hello everyone,

As my title says it, I'm completely frustrated while trying to make cupcakes.

Today it was my 4th time trying to make a good set of cupcakes, and although at the end they are OK, for that that's just not enough.


My problems are:

my batter is ALWAYS too liquid...
cupcakes are always cracked after i put them out of the oven...
and finally
frosting is just never good

I'm only using a hand mixer and my oven is an electric one that's always changing its temperature (the red light is turning on and off constantlyicon_sad.gif
)




I'm a perfectionist person and just getting this results after 4 times is just discouraging me to continue, but what I have learn in this process is that it isn't as easy as following a recipe.


Please, please help me with any advice or comment that you might think it will help me getting my dream cupcakes out of the oven


Thank you!!
post #6 of 27
Thread Starter 
Quote:
Originally Posted by jennicake View Post

I'm no expert so I hope someone will jump in and correct me if I'm wrong... But based on my own experience, if they are coming out cracked your oven temperature is too high. What temp are you baking at? 325 has been best for me.

Also as already mentioned by Leah, make sure your recipe is formulated for cupcakes. Not all cake recipes make good cupcakes

I am trying only cupcakes recipes, the other thing about my oven it comes in Celcius, I only did the convertion from F to C.. but next time I'll try to make it less hot.

 

Thanks icon_biggrin.gif

post #7 of 27
Thread Starter 

Thanks Metria!, I'll try to get a stone or just lowering the heat and see how that works

post #8 of 27

Agree with what everyone has said thus far....oven temperature is key! Also if the batter is really running...it sometimes makes a mess...I use a cookie dough scooper and that seems to help and also it ensures that all the cupcakes are the same size!

 

Best of luck...sometimes it just takes a bit of practice and we all have those bad baking days!

"When you look at a cupcake, you've got to smile." ~ Anne Byrn

Reply

"When you look at a cupcake, you've got to smile." ~ Anne Byrn

Reply
post #9 of 27

what kind of frosting are you making?

post #10 of 27

I had that same frustration - cupcakes cracking, etc. I now use the "make it better" box cake recipe (adding an extra egg, more oil, milk  instead of water, small box instant pudding all added to the cake mix), use an ice cream scooper so the cupcakes are the same size and bake at 325 for 20-21 minutes. They come out much more uniform and no more cracking (just made some butterscotch cupcakes with double dark chocolate buttercream frosting - fabulous!).

post #11 of 27

Hi, could you tell me where i can find this 'make it better, box cake recipe' please dunce.gif

post #12 of 27
There are fantastic recipes out there that do NOT require a boxed mix (sorry, I am a professional trained chef and boxed mix cakes are a big no no for me)

Let me know if you need some no fail from scratch recipes
post #13 of 27

Are you leveling your cups and tablespoons.If there is too much of a dry ingredient that could possibly lead to cracking.Over beating the eggs can cause airpockets to form and travel to the top making a crack. I prefer scratch recipes it was how I was taught so I know nothing about a box recipe.

post #14 of 27

Crustdust, I would love some no fail from scratch recipes as well... I have tried  too many to count and always been disappointed - too dry, too dense, etc. Would prefer to bake my cakes from scratch as I do our breads, etc,! (I just bake for family and friends).

post #15 of 27

Milly, I based mine on the blog post by my baking addiction:

http://www.mybakingaddiction.com/doctored-up-cake-mix-recipe/

 

She is specifically doing chocolate cupcakes, but my husband and family raved about it so that I know do it to all my cakes and cupcakes. You do have to play with the time a bit and test the cupcakes or cake starting at the time on the box, but I find that at 325 and with the added ingredients it usually take a bit longer. The only one I have been disappointed in was when I tried a red velvet mix - although the cupcakes tested done the centers fell as they cooled. After frosting, though, I still got raves - but again, I just bake for my family and friends, so don't have to please customers (thank goodness).

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