It’s been years since i’ve tried to make cupcakes with chiffon or any type of meringue based batter because mine always collapses in the middle and sink :(
So I was hoping to get some input to how to make the cupcake not fall in the middle
my experience with baking the cupcakes or mini cupcakes was that the cake will bubble nicely in the oven. Get that nice round top…the moment I take it out..it starts to deflate….eventually it’ll deflate to a point where it actually sinks into the cake :(
Even when I tried to turn them upside down for cooling they’ll still sink a bit in the middle
the cupcake liners i use are the standard north american ones where they’re soft and will bend/expand/collapse with the cake so the paper does not provide any structural support for the cake.
I brought some new cupcake liners from hk that I have yet to try. Those cupcake liners will stand on it’s own. They don’t need a cupcake pan to be baked in as the paper is fairly stiff. I was hoping the might solve my problem but I haven’t tried them out yet.
Has anyone every been able to make meringue based cupcakes and what are some tips/tricks you use?
(flour? cake flour? unbleached all purpose flour? etc)