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Concave Cupcakes

topic posted Thu, October 28, 2010 - 6:48 PM by  Unsubscribed
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So, I made some cupcakes last weekend with this recipe, and all of the cupcakes were sunken in the middle, and never rose all the way up. The friend who was helping me & I piled on the frosting & filledup the concavities with it to disguise it, but the whole experience sort of bummed me out. I have had something similar happen with this recipe before where the cake never quite rose the way it should, and rarely use it because of that, but I thought I'd post to see if anyone had any idea of why this might happen.

Recipe's below.

Cheers!

HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE (www.hersheys.com/recipes/r...detail.asp
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
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    Re: Concave Cupcakes

    Thu, October 28, 2010 - 7:08 PM
    I found this at bonappetit.com-- I'm still confused, though. Maybe I'll never know. I don't recall doing a lot of peeking, I'm pretty sure I put the correct amount of liquid & leaveners in... Not sure about my friend's oven, though I am pretty sure that she would know if it runs cool & would do something about it.


    PROBLEM: Cake sinks in the middle
    Possible Causes: Opening oven door during baking; oven temperature too cool; too much liquid in batter; too much baking powder or soda; cake removed from oven too early
    Possible Solutions: Don't peek until toward the end of baking time; check ingredient proportions against similar recipes; use an oven thermometer to check oven temperature; use a toothpick to test for doneness—it should come out clean or with only a few crumbs attached



    Read More www.bonappetit.com/tipstool...13i2k7IrJ
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    Re: Concave Cupcakes

    Fri, October 29, 2010 - 8:47 AM
    Generally this is from one of two things:
    (1) batter that is a tad too fluid,
    (2) Underbaking. With cake, a lousy few degrees can make all the difference in the world.
    Make sure you stick to a regular timing and if indeed it’s underbaked look to the thermostat. It’s probably wrong. .
    Ovens are screwy things. The thermostats are invariably way off right out of the factory and never get better. Get yourself a good oven thermometer and rely on that.

    Atmospheric humidity can play a role in how moist your flour is changing the amount of fluid you may need to use.

    Use fresh leavenings. Old baking powder and soda t will have undergone chemical reactions just sitting on the shelf and gone past their usefulness.

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