Cupcake drops in center

Posted: Tue, Nov 22 2011, 7:56 pm Post subject: cupcake drops in center

My dd made chocolate cupcakes from the spice and spirit cookbook. The center did not rise. I once made cupcakes, don't know which recipe, in the toaster oven with individual silicone cupcake holders and the center also did not rise. I thought it was because of the toaster oven or the way I placed the cupcake holders. This time we used a metal cupcake holder, not individual ones and in the regular oven. Anyone know how come this happens. The baking soda and baking powder is fresh.

Posted: Wed, Nov 23 2011, 12:30 pm Post subject:

no one can help me? Sad

Posted: Wed, Nov 23 2011, 12:59 pm Post subject: re: cupcake drops in center

what temp did you use? is the inside cooked and still flat, or raw?
sounds like the cupcakes are cooking on the outside too quickly. and so the inside cant catch up quickly enough.
are you using a dark colored pan? dark pans draw heat and cook things more quickly.
the toaster oven isnt the greatest for baking evenly, also.

Posted: Wed, Nov 23 2011, 2:08 pm Post subject:

I figured that's what the problem is, the outside cooks faster than the inside. The inside is cooked and the outside is not burnt at all. I know the toaster oven isn't the greatest place to bake, but those were milichig and that's where I cook milichig. The ones that were done yesterday was in the regular oven. I did it on 350, what it was supposed to be. I never checked how accurate it is, but it's a new oven and I've baked in it cakes and they usually come out fine. It was done on the bottom rack. Maybe it should have been done on the top rack. I guess it was a dark colored pan. Thanks!

Platinum Member Joined: Jun 22 2008 Posts: 6431

get an oven thermometer

Posted: Wed, Nov 23 2011, 4:57 pm Post subject: re: cupcake drops in center

when you use a dark pan I learnt you should lower the temp by 25 degrees.

another question, is the middle dipping in like a bowl, or just flat?
if its just flat then congrats you have succeeded in baking the professional way.
a friend who bakes professionally told me that cakes and cupcakes should not bubble up in the center. if you have good quality pans, and oven it would bake perfectly flat. makes it easier to decorate this way without having to cut off the bump.

Silver Member Joined: Dec 02 2009 Posts: 979

if you open the door to the oven that can also effect the air circulation and by closing the door or jiggling the pan - can cause the middle to deflate.....

Posted: Wed, Nov 23 2011, 5:27 pm Post subject:

I have a very good light in my oven, so we don't have to open it in middle. That wasn't the problem because when I looked in, I saw it dipped already.

It was mostly flat except for the center.

I need to know for next time, so thank you. The kids decorated them and couldn't care less how they looked Very Happy

, I did though Wink

.

Posted: Fri, Nov 25 2011, 11:39 am Post subject:

Thank you, thank you, thank you!! I made it again because my ds asked me to make it for shabbos. I put it on the top shelf and lowered the temp and it looks perfect!!