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Table of Contents:
- How much does a scratch cupcake cost?
- What is a Sully cupcake?
- How do you make angel food cake cupcakes from scratch?
- Why are my cupcakes deflate?
- Why did my cupcakes rise then sink?
- Why are my cupcakes crunchy on top?
- Why are my cakes crunchy?
- How do I make the top of my cake crispy?
- How do I keep the top of my cake from browning?
- How do you fix a crumbling cake?
How much does a scratch cupcake cost?
At only $2 per cupcake, you can't go wrong. Super easy to work with! Also the best cupcakes around! Read more.
What is a Sully cupcake?
The Sulley Cupcake is a classic yellow cupcake topped with buttercream, edible glitter, and chocolate horns! ...
How do you make angel food cake cupcakes from scratch?
- 3/4 cup (150g) granulated sugar.
- 1/2 cup (59g) cake flour (spoon & leveled)
- 1/8 teaspoon salt.
- 6 large egg whites, at room temperature.
- 1 Tablespoon warm water.
- 3/4 teaspoon cream of tartar.
- 1 teaspoon pure vanilla extract.
- Homemade Whipped Cream for topping.
Why are my cupcakes deflate?
Over mixing can add too much air to your batter. When you put cupcakes in the hot oven with too much air in the batter, the hot air will only make it seem as if your cupcakes are rising as the air escapes, causing the dreaded deflation.
Why did my cupcakes rise then sink?
Over-beating the batter: By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Oven temperature: If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it.
Why are my cupcakes crunchy on top?
Your Oven is too Hot The outer edges of the cupcakes bake too fast, crisp up and stop rising very quickly while the center still keeps rising and ends up pushing through the top of your cupcakes – pointy! The worst pointy cupcake episode I ever had was when I baked my cupcakes in a convection oven.
Why are my cakes crunchy?
The sides of my cake are crunchy or burnt. One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin's not sufficiently lined c/ the oven's too hot, d/ the cake's been left in the oven for too long or e/ it contains a fat not suitable for baking.
How do I make the top of my cake crispy?
- Combine brown sugar and cinnamon in a small bowl.
- Pour in melted butter and stir in.
- Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched.
- Scatter over top of cakes, breads, and fruit desserts before baking. Top with powdered sugar for serving.
How do I keep the top of my cake from browning?
If a cake is browning too quickly then it is best to try and shield the top of the cake by laying a piece of foil or baking parchment (parchment paper) over the top of the tin, as this will deflect some of the heat from the oven. Sometimes this is recommended towards the end of the cooking time in a recipe.
How do you fix a crumbling cake?
Toast It. If you were making a layer cake and only one layer has broken, ice the intact layer as normal. Then crumble half of the broken layer and tear the other half into irregular pieces. Toast the irregular pieces in a toaster oven just until they get a little crisp around the edges.
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