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Cupcake, buns and muffin disasters.

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  • 26-04-2013 7:42pm
    #1
    gary29428
    Registered Users Posts: 464 ✭✭


    Been baking for a while now but no matter what kind of cupcake recipe I make the buns rise up and then just spread out instead of rising straight up. Don't know what I'm doing wrong, anybody got a good cupcake recipe with good instructions that will give a nice bun shape.....

    Thanks


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    #2
    Lisha
    Registered Users Posts: 8,693 ✭✭✭Lisha


    Have had the same issue
    Would you be using a muffin baking tray instead of a bun sized baking tray by any chance?


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    #3
    gary29428
    Registered Users Posts: 464 ✭✭gary29428


    Lisha wrote: »
    Have had the same issue
    Would you be using a muffin baking tray instead of a bun sized baking tray by any chance?

    Have used both to be honest, I just want something my kids can enjoy decorating and not have to fill a big hole in centre of the bun before they start...


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    #4
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Donal Skehan's recipe is a reliable one, I've used it quite a few times: http://www.donalskehan.com/2010/02/basic-cupcake-recipe/

    An old-fashioned way of making them is to weigh 2 eggs, then weigh out the same amount of butter/margarine, flour and caster sugar. Cream the fat and sugar as normal, beat in the eggs and then mix in the flour.
    I always use margarine because I find butter is too heavy. And make sure you put plenty of mix into your paper cases.


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    #5
    dee_mc
    Registered Users Posts: 7,182 ✭✭✭dee_mc


    I always let the mixture sit in the cases for 10-15 minutes before putting the tins in the oven, it's something my Mum always did when making queen/fairy/cup/whatever-cakes and I don't know why but it seems to guarantee a nice, even rise!
    Also, be careful not to over-mix: The ingredients should be just bound together, over-mixing will result in tougher queen cakes with an uneven 'eruption' when they rise.
    I always feel it helps if the butter or margarine is very soft before you begin, always seem to get a lovely even rise if the butter is almost meltingly soft :)
    If you're making cupcakes for decoration this is a great recipe IMO,
    http://www.goodtoknow.co.uk/recipes/340648/Basic-cupcake-recipe
    I use a potato scoop to fill the cases (about 2/3 capacity of scoop per cake) which gives you a nice rounded shape, no peaks or bits of mixture on sides of paper cases
    Good luck and happy baking!


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    #6
    gary29428
    Registered Users Posts: 464 ✭✭gary29428


    Thansk for all the advise folks, am away travelling at the mo but will try a few of these when i get back...


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    #7
    tfak85
    Registered Users Posts: 1,068 ✭✭✭tfak85


    Are you using self-raising flour or plain flour and a separate raising agent?

    Sometimes using SR flour can result in an uneven rise or can cause cakes to rise up and then sink.

    Could also be that you need a slightly deeper tin?

    If you are going to Ikea or know anyone going you could get some of their cupcake cases, they are quite rigid, hold their shape well.

    http://www.ikea.com/ie/en/catalog/products/70208129/


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