Cupcake Troubles! Help?!
Answers: I made homemade cupcakes yesterday, followed the recipe exactly and they turned out too dense and concave.
You either over or under mixed them. You could have put inactive baking soda/powder in them. Check your expiration dates. But I would put money on not mixing them correctly.
I hate cupcakes.
go to the store and buy some made ones. :-)
http://answers.yahoo.com/question/index;...
you forgot the baking soda...or is it baking powder? I've done it before.
sometimes the directions are screwed up try using less water.
your a bad cook ...don't do it
POSSIBLE ..........YOU DID NOT COOK THEM LONG ENOUGH
There are so many kinds of cupcake recipes, but muffins are better! See?
http://www.youtube.com/watch?v=u-4LWE5Ss...
Did you open the oven a lot to check on them? That could have a negative effect on how they turn out. Or, are you at a high altitude? They do have reccomended changes in the recipe for that sort of thing. I never have a problem making cupcakes. They always turn out good.
TRY THIS RECIPE:Cupcakes:
1 stick plus 1 tablespoon soft butter
1/2 cup plus 1 tablespoon sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 to 3 tablespoons milk
Royal Icing, recipe follows
Special equipment: 12 bun muffin pan, lined with muffin papers.
Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Royal Icing:
*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice
Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
Yield: sufficient to generously ice 12 cupcakes
*RAW EGG WARNING
Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
Could something be wrong with your oven temperature? Are you sure you followed the recipe?
Are they edible? Have you frosted them? If they are edible, despite being dense, I'd just frost them with fluffy icing, with an extra gob in the concave center.
And if Martha Stewart is not coming for tea, who cares what they look like? Your kids will love 'em, I bet!
Since I'm not a baker, I have no clue why they turned out that way. Better luck next time.
you might have mixed something up
If they're from scratch, it was probably the kneading.
Probably kneaded for too long and/or hard.