Timeline for What is ideal temperature for baking cupcakes?
Current License: CC BY-SA 3.0
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| Dec 19, 2016 at 20:47 | comment | added | rumtscho♦ | ... the direction the OP describes. Also, I made two heights, one has 2 cm wall after cooling (these are the originally suggested 2/3 fulls), the other has 1 cm, and the 1 cm are somewhat better. If the OP has a pan with deeper indents (and I have seen these frequently) maybe the height alone is sufficient to make the cake impossible to bake through. Or the balance in their recipe is a touch off. And even though my results are acceptable, they still deflated a lot. | |
| Dec 19, 2016 at 20:44 | comment | added | rumtscho♦ | @Jolenealaska I tried this recipe. I must say it worked better than other eggless recipes I have tried in the past. Still, even at the low height recommended in the recipe, 1) they lost quite a bit of height as compared to when they were in the oven (even though they do have a nice cupcakey look, not a sunken middle), 2) there is a large difference between their hard outer crust and the crumb. The crumb is not sticky to the touch, but falls together on the tongue, turning into mush before I have the chance to bite into it. It is certainly better than my older tries, but it goes very much in... | |
| Dec 19, 2016 at 16:00 | comment | added | Jolenealaska♦ | Look at this: spiceupthecurry.com/chocolate-cupcakes-egg-less I think perhaps you are jumping to conclusions. | |
| Dec 19, 2016 at 14:30 | history | answered | rumtscho♦ | CC BY-SA 3.0 |