Welcome to the Cake Decorators Q&A
Cupcake issue
Whenever I make a batch of cupcakes. Most will turn out perfectly but one or two will always explode. They are all equal in size as I use ice cream scoop. Eggs and butter are room temperature. I don’t use any baking soda just self raising flour. I just don’t understand it. Does anyone else have this. I bake 160 fan 24 minutes and they come out flat top if I bake 160 convection then they dome which I don’t like
Whenever I make a batch of cupcakes. Most will turn out perfectly but one or two will always explode. They are all equal in size as I use ice cream scoop. Eggs and butter are room temperature. I don’t use any baking soda just self raising flour. I just don’t understand it. Does anyone else have this. I bake 160 fan 24 minutes and they come out flat top if I bake 160 convection then they dome which I don’t like
I think it happens to most people one time or another. This may happen as a result of the oven having hot spots. I always preheat the oven for a good 15 – minutes before baking so all parts of the oven are equally heated. You may find a slightly lower temperature might do the trick for evenly baked CCs. Take a peek also at Mrs Jones’ cupcake tutorial/recipe in the baking section. Her cupcakes all look flat.
