Nice cupcake tip (scroll below recipe)

It looks to me like she preheats to 350 then turns down to 325 when she puts the cupcakes in

 
Yes, I wasn't sure either but she clarified in the comment section...

What I did was heat my oven up to 350, put my cupcakes in, then lowered it to 325. So as soon as I put my cupcakes in, the temperature started to lower. I don't know if it's right, but it worked for me!

Note she also said she filled the liners to 3/4 full vs. 2/3.

I'm excited to think I might not have flat cupcakes next time. It's always bugged me.

 
The engineer in me would have preferred changing only one variable: the temperature. By

adding more batter (from 2/3 to 3/4) you really can't confirm the extra rise is due solely to the drop in temperature.

That's just my anal retentive mind unable to shut up. (one guess who's going to try it?)

 
You gotta come to work in our lab....

...... the students love to change protocols at random and then insist on drawing conclusions

Now, I rarely bake cupcakes, so I won't accept the challenge of testing the variables, but if you - or anyone else does - please report back!

I made cupcakes maybe 4 times in my life, and there is room for improvement! smileys/wink.gif

 
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