I’m not sure how old this thread is, but here goes: I too have made the Downy Yellow Butter cake…the first time I did it, was HEAVEN! And the second time, somehow the batter ‘grabbed’ the sides of the cupcake liners, and I had a dense ‘short’ cake….still good, but a bit ‘squatty body’ if you know what I mean. After that, I made sure to ‘bang’ (tap is a bit understated) the pan on the table to be sure air bubbles are out and batter drops to the bottom of the cups. Works for me.
Anyway, since then I must’ve seen where I was not sifting the flour first….so did that. Perfect 300 grams of sifted cake flour. Then I had a ‘puffy cookie-thing’ going on in the oven….puffy and drooping all over the pan. Took them out…tasted wonderful, but no structure. Now, I’ve learned to weigh, have a good scale and have changed the battery; have learned ‘sifted flour’ versus ‘flour, sifted’....but for me, when I do the ‘sifted flour’ with this recipe, it’s a structural disaster. As I had nothing to lose, I added a cup more of flour to the batter (spoon method) and rebeat for 1 minute. It salvaged what otherwise would have been a lot of wasted ingredients.
So, my question is, ‘why’, if I did as per instructions ‘sifted cake flour’ to 300 grams, did it blow up and fall apart??? I can only assume that the first time I made the cupcakes with this recipe, I measured or weighed, then sifted, and used all of the flour I measured/weighed. Temp in oven is fine…have thermometer. Ingredients at room temp…follow recipe meticulously (with exception of first time, probably sifting after weighing out).
The recipe doesn’t work for me if I measure out the ‘sifted’ flour….it’s not enough flour to hold the structure of the cupcakes.
Am I living on the moon, or does anyone else have this problem??