Cupcake/Muffins Baked Weird On Bottom
Posted: 14 June 2017 02:14 PM   [ Ignore ]
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Hello,

I recently pulled a batch of muffins out the oven (this has happened before to cupcakes in the past) and I am stumped. I couldn’t find anything on google.

The bottoms of the muffin/cupcake look buckled in the liner. The cupcake appeared to have started baking about 1/4 inch (1/2 cm) above the bottom of the liner.

does anyone know why this happens?

Thank you.

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Posted: 14 June 2017 02:20 PM   [ Ignore ]   [ # 1 ]
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CakerBecky - 14 June 2017 02:14 PM

Hello,

I recently pulled a batch of muffins out the oven (this has happened before to cupcakes in the past) and I am stumped. I couldn’t find anything on google.

The bottoms of the muffin/cupcake look buckled in the liner. The cupcake appeared to have started baking about 1/4 inch (1/2 cm) above the bottom of the liner.

does anyone know why this happens?

Thank you.

  CAKER BECKEY:
  Good afternoon. If you post the recipe & the directions & how you mixed the ingredients we then can tell where your baking disappoint lies. Tell then enjoy the day.,

  ~FRESHKID.

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Posted: 14 June 2017 07:11 PM   [ Ignore ]   [ # 2 ]
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I used Rose’s recipe:

http://www.thefreshloaf.com/node/9840/rose-levy-beranbaum039s-banana-muffins-bread-bible

But this has also happened when I made cupcakes with the Especially Dark Chocolate Cake recipe by Hershey.

Thanks

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Posted: 21 June 2017 10:44 PM   [ Ignore ]   [ # 3 ]
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CakerBecky - 14 June 2017 02:14 PM

Hello,

I recently pulled a batch of muffins out the oven (this has happened before to cupcakes in the past) and I am stumped. I couldn’t find anything on google.

The bottoms of the muffin/cupcake look buckled in the liner. The cupcake appeared to have started baking about 1/4 inch (1/2 cm) above the bottom of the liner.

does anyone know why this happens?

Thank you.

Your description is kind of vague, so not knowing the problem it’s hard to say. 

That said, the material of the pan really affects the finished product. I find anodized aluminum pans, non-stick pans, ceramic coated pans, painted pans etc. to produce an inferior product. 

If it’s aluminum I want natural aluminum like Nordic Ware natural aluminum commercial.  My favorite muffin pans are Chicago Metallic Commercial II Uncoated aluminum.  I’ve been in a lot of commercial kitchens including CIA and I’ve never used or seen anything other than uncoated aluminum or metal in a commercial kitchen. I have some fat daddio anodized cake and loaf pans, some grossly overpriced non stick Sur La Table and they collect dust in cupboards.  I bake several times a week.  I always reach for the uncoasted, natural metal pans and tins.

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