Most common cupcake mistakes

As the name says, I’m sure we have all experience cupcakes that have stressed us out so much that we contemplate never baking again. This was my story over the weekend, even though I have been baking this recipe for years. I decided that I should put this information out there for those who may have questions about problematic cupcakes.

Your Oven temperature – If the oven is too high the outer edges of the cupcakes bake too fast, crisp up and stop rising very quickly, while the centre still keeps rising and ends up pushing through the top of your cupcakes. Preheat your oven till the exact temperature before putting the cupcakes in the oven. If the temperature is too low, the outer batter will take longer to cook, extending the cupcakes’ rising phase beyond normal.

The cupcakes were under-baked – There should never be any traces of batter glued to the skewer. Also be sure to insert the skewer all the way to the bottom of the cupcakes, not just to the centre.

Over-beating the batter – Over-beating your batter overworks the gluten, making it tough and less likely to rise. Another analogy is that you are beating in too much air, which will then escape once your cupcakes are out of the oven, causing them to shrink.

Too much egg – Eggs vary in sizes. Too much egg WILL shrink your cupcakes. It is very important to use the exact amount the recipe requires, and yes, it is tricky when they don’t specify the size of the egg.

Too much Leavening Agent – More often than not, the reason is too much baking powder or soda. Especially with baking soda, be very careful to stick to the amount required. Also make sure that your baking agent is good by doing a test before you bake.

Overfilling your cupcakes – If you see there is a bit too much batter, it is better to have extra cupcakes than to have them overflow or crust and have a space at the bottom of the cupcake liner.
I hope this helps you guys because it sure helped me.