For years I have been using Rose’s White Velvet Cake recipe for not only my vanilla cake, but my lemon as well (simply add some lemon zest and a touch of lemon juice). Both have always been popular and I often make them in cupcake form. HOwever more and more often now the liners of the lemon cupcakes peel away as they start to cool when coming from the oven.
I’ve tried a variety of different cupcake liners, I’ve tried different pans, I’ve even split the recipe in 1/2 baked 1/2 vanilla and 1/2 lemon in the same oven and the same liners for the same amount of time yet the lemon ones peel. This does not “always” occur, but it occurs more often then not and I cannot have that continue to happen.
Today I just baked lemon ones yet again - they were beautiful in the oven, but as soon as I took them out they immediately shrank in the pans and even dipped a bit in the centre (that’s a first - normally they flatten out a bit but not a dip) and started to peel away.
All this points to a structure problem, but I’m not sure where/why….as I go by the recipe in the book and using the Rose Factor I’ve got a chart listing the recipe for all kinds of quantities.
If anyone has any ideas on how to avoid this issue, I’m all ears!