If you are anything like me, you sometimes have trouble making the perfect cupcake, right? Fear no more!
There are many mysterious questions in life that plague us…
What came first: the chicken or the egg?
Why do donuts have holes?
And most important, why do cupcakes sink?
We’ve all been there. Baking for a class treat or birthday party. You picture the perfect round cupcake emerging from the oven, that will then be beautifully frosted and decorated. Everyone smiles and says they’re delicious.
Except, once you snap out of your daydream, you pull your muffin tin from the oven to discover your wonderful cupcakes have caved in and look as though your child made them in their Easy Bake Oven instead.
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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.
- Loco 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!!
I gave a incorrect e mail address.
Thank you for the information as a amputee I bake every Thursday pass it all out neighbors but cakes and cupcakes fall after they are out of the oven. I know why now. Again thank you
Hi.. I have a small size OTG oven….so at what temperature should I bake the cake..? Once I baked the cake at 180°c thats what the recipe called for…but the above part cooked quickly and the inside cake was uncooked…
Cakes and cupcakes usually bake at 350F or 180C. If your cake is beginning to brown, you can place a piece of tin foil over the pan to prevent it from browning.
Hello,my cake increased in size minutes after it was put into the oven and started pouring out, deflated almost immediately and reduced in size.The top is dry n crunchy but the down is perfect.please what can I do to avoid this next time
Next time, make sure to fill the muffin cups no more than 3/4th of the way. Anything over that can result in a “pour over” and burnt tops.
My cup cakes sinks at the bottom not from the top. what could be the cause and how can i rectify it..
I have never seen a cake recipe that’s just calls for either baking soda or powder. It’s always both. What then? I recently used the Dutch process for my cakes along with buttermilk baking powder and soda. They were some of the sturdiest cakes I’ve ever baked.
I would love to know this too!
If it call for both baking soda and power which chocolate do you use?
MOMables - Laura
You follow the recipe as written. All recipes are different and have been tested as written (I speak for our website at least).
My cupcakes often fall, but the recipe says to beat them with a mixer for two minutes. Should I only beat them until mixed?
How long something is mixed will vary by recipe.
this is super useful.. Thank you!
Canadian Moms Cook
Who knew! Thanks for sharing!
Kelly @ The Nourishing Home
Awesome! Thanks for sharing! Love these tips!