Showing posts with label cupcake disasters. Show all posts
Showing posts with label cupcake disasters. Show all posts

Tuesday, March 1, 2011

Good Cupcake Intentions Gone Bad

Sometimes the best laid plans don't produce perfect results. The recipe doesn't work or we leave out an ingredient. The oven doesn't bake evenly. We drop pans. We over or underfill the liners. I forget where I am and don't make adjustments for altitude. You know the drill.






(I have these liners & this has happened in my kitchen)


AND THE WINNER IS....


Friday, November 5, 2010

Cupcake Disasters

I don't know why I started looking at these photos the day before I have to deliver cupcakes for a wedding...but I did. 





nbejcek  via  Flickr


Nikita!  via  Flickr

Thursday, August 27, 2009

Cupcake Disasters - Part 2

Part 2 of cupcake baking problems!


Cupcake centers are peaked

  • batter was over-mixed

  • oven temperature too high


Cupcakes shrink around the edges

  • liners are too greasy

  • too little batter

  • batter over-mixed

  • not enough liquid in the batter

  • overbaked

  • oven temperature too high

Cupcake tops are uneven

  • oven rack is not level

  • cupcake pans may be warped or bent

Cupcake crust is sticky

  • cupcakes stored while still warm

  • too much liquid

  • underbaked

  • oven temperature too low
  • too much humidity in the environment

Wednesday, August 26, 2009

Cupcake Disasters - Part 1

No matter how carefully we prepare, sometimes our cupcakes just don't come out as we intended. What went wrong? The next two blog posts will explain some common causes of cupcake baking issues.


Cupcake texture too coarse

  • too much baking soda/baking powder

  • not enough liquid

  • butter & sugar not creamed long enough (at least 5 minutes)

  • oven temperature too low


Cupcakes are too dry

  • overbaked

  • oven temperature too high

  • not enough sugar or shortening

  • too much flour

  • too much baking soda/baking powder


Cupcakes fell

  • underbaked

  • oven temperature too low

  • liquid over/under measured

  • batter too deep (too much per liner)

  • pan moved before cupcakes were sufficiently baked

  • leavening expired

  • pick or tester inserted before cupcakes were sufficiently baked