This is my very first post and I need some help with my cupcakes. I made red velvet cupcakes and while they tasted really good there were a few problems..
1) They came out flat, even a tiny bit sunken in the middle - my baking powder and soda are not old, I also cook them 400 for 2 minutes then decrease to 350 because I want them to dome.
2)They stick to the liners - NEVER had that happen before??
3)They are TOO airy, if you hold them they feel so delicate and when you bite into it it sinks down. - I mixed the batter as little as possible?
I tried to get a hold of the author of the recipe with no luck. I am wondering if I am not adding enough flour? I've heard the correct way to measure flour is to spoon it into the measuring cup, which is what I did, but I don't think most recipes are made with this technique. What do you guys think?
Also, I am thinking I should add a little less oil? I don't think it tastes oily or anything but I read on a different forum about a guy that wanted to increase the density of his cake and his cakes were sticking as well. He ended up using less oil and he was happy with the outcome.
I think I will tap the cupcake pan on the counter next time, too. One last note: I didn't bring my eggs or buttermilk to room temp. could this have anything to do with the problems I'm having? I thought bringing the liquids to room temp. resulted in a lighter cake, which I don't want.
Here is the recipe: