Hi there. I’m usin gfresh wheat flour in cupcakes (soft wheat), and the cupcakes collapse to such an extent that I have to turn the pan over to get then out, and the tops are sunken into the pan. I substitute 15% by weight of potato starch in the recipe (golden butter cake), and my soft wheat has 9g protein per serving (which I believe is one cup).
I’ve tried the German Chocolate cake from Heavenly cakes with that combination, which I would think would be more sensitive to structural problems. That cake performs just fine; no problems noted. However I haven’t tried making cupcakes out of them. Should I try mixing in a little bit of high-protein wheat or forgo the potato starch to try and get more structure into the cupcakes?