Guys I’m having the same problem with my cupcakes too. It’s so frustrating. They rise beautifully then collapse in the last 5-7 minutes of baking or while cooling. The tops flatten out and even sink. The bottoms “float” above the liners so that the bottom of the cupcake, when felt through the liner, feels hollow. The top forms an almost crunchy crust but beneath it the cupcake is tender and moist. I don’t know what I’m doing wrong!
This recipe never failed me before. But we moved to Jakarta Indonesia about 6 months ago and since then—-failure! failure! failure! The variables I face are:
1) New type of cake flour - 8% protein but doesn’t look as white, therefore, not as chlorinated as the flours I used before
2) Gas oven with heat source at the bottom - I used to use an electric convection. Baking temp is still 350 deg F as measured by the same oven thermometer I used to use
3) Different brand baking soda - although it’s still double acting
I now have butterflies in my tummy when I think of making cupcakes.
When I use this recipe for layer cakes, I have no problems at all with it.
I’m ready to throw in the towel! Please help!