These two cupcakes were baked with the same amount of batter. Not all batters are alike and sometimes I have had a hard time with lighter batters that want to sink or overflow without doming up. All it takes is heating the oven up to 204 degree and putting the cupcakes in the center. They will cook for less time but the higher temp causes them to rise up faster. I have also lowered the temperature (after about 8 minutes of baking) back down to 170 degree and that works well too. Watch them well the first time you try this to determine how your oven bakes them.
Why does this happen??
- Over-beating the batter: By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes.
- Oven temperature: If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it.
- Opening the door: In the early stages of baking, opening the door to check on the cakes before the batter has set can cause them to sink. Keep it closed!
- Chemical reaction: Make sure your baking powder and/or soda are not too old. Baking powder typically expires within 3 months after opening. To test it, you can take a small spoonful and put it in a little water. If it’s good, it should fizz up rather quickly, otherwise, it’s time to buy some new baking powder! Baking soda will typically begin to clump up, letting you know it’s time to replace it. You can sometimes get away with still using it by adding a small amount of vinegar to your recipe to help.
- Cocoa: The type of cocoa powder you use in baking chocolate cupcakes is equally important. Dutch or alkalized unsweetened cocoa powder is treated to neutralize its acids. Because of this, it does not react with baking soda, so it must be used in recipes calling for baking powder. Natural unsweetened cocoa powder is an acid and should be used in recipes calling for baking soda.
Now that you know the tips, go back in there and conquer those cupcakes!!
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