Cupcake question...

[m4star]

Maybe they weren't 100% finished baking yet? I'm no expert but when I remove cookies, cakes, etc... out of the oven even just 1 or 2 minutes early they tend to fall.

Oh and I just thought of another thing, what type of tin are you using? Way back in college I had a class where we basicly made food (it was a Nutrition lab class- but what fun it was!) Anyway, we all made cake (just the regular out of the box minx kind) in 3 different types of pans. I think they were pyrex, ceramic, and metal. The pyrex cake got a nice "head" on it and looked the most beautiful. I've heard of people making muffins in small pyrex souffle cups, you might try that out.

[This message has been edited by m4star (edited 04-06-2001).]

[funnybone]

I think that it's just the nature of baked goods to fall somewhat. For cupcakes, I have always added more batter than recommended because my kids like them big. I don't make them all that often though.

[KimKelly]

Chefbec... I had the same thing happen when I made that wonderful chocolate cake that everyone was talking about a while back. I can't think of the name, it was the one that someone lost, it was found in Eating Well magazine by another BBer. Heavenly Chocolate Cake??? Anyway... I followed the diretions exactly, even made the adjustment of the baking soda and it cooked up beautifully! Very light and airy...I took it out and let it sit a bit, when I returned it had totally fallen. Talk about DENSE. We had to throw it away. Someday I will give it another try as there were so many good reviews, but I have no idea what I did wrong.

Kim

[chefbec]

Originally posted by m4star:
Maybe they weren't 100% finished baking yet? I'm no expert but when I remove cookies, cakes, etc... out of the oven even just 1 or 2 minutes early they tend to fall.

Oh and I just thought of another thing, what type of tin are you using? Way back in college I had a class where we basicly made food (it was a Nutrition lab class- but what fun it was!) Anyway, we all made cake (just the regular out of the box minx kind) in 3 different types of pans. I think they were pyrex, ceramic, and metal. The pyrex cake got a nice "head" on it and looked the most beautiful. I've heard of people making muffins in small pyrex souffle cups, you might try that out.

[This message has been edited by m4star (edited 04-06-2001).]

Yes, I had a feeling it might have been that they weren't quite ready to take out. I used a cake mix (pressed for time) and my Pampered Chef Stoneware Muffin Pan, which always works like a charm for my muffins. So I guess I just have to leave the cupcakes in a little longer. Thanks! They still tasted great, and I decorated the top with Cool Whip and sprinkles, so the kids went crazy over them!

[chefbec]

After reading about the muffins, I'm wondering about my cupcakes. I baked cupcakes for my son's birthday. They looked gorgeous when I took them out of the oven, and they appeared to be fully baked. Then they proceeded to totally fall flat. Any thoughts?