I’m new here and am a home baker.
There is a traditional recipe that I have been working on and troubleshooting for weeks now and this is very close to a sour cream pound cake; however, it has parmesan cheese added to the batter. I have made this recipe successfully, many times in a regular, rectangular pan; however, I need to adapt this recipe to a standard cupcake/muffin size pan. Problem is that after too many attempts and troubleshooting, these “cupcakes” sink upon removal from the oven and seem undercooked in the center. The bottom and top seem fine; but, the center is not “spongey.” I will provide the recipe for your review, please let me know how I can avoid this without compromising the traditional flavor of these cakes. Thank you in advance for your help!
Recipe is as follows:
1 Cup of Bleached All Purpose Flour (Sifted AFTER it’s measured; but, not packed when measured)
1 TSP of Baking Powder (Recently bought and sifted along with the APF)
1 Stick of Butter (room temperature)
1 Cup of Sugar
3 Large Eggs (room temperature)
1 Cup of Grated Parmesan Cheese
1 Cup of Sour Cream
1 TBSP of milk
Tried 325 F for 1 hr and five mins (too brown, sank and seemed undercook in center)
Tried 325 F for 1 hr. (sank and seemed undercooked in center)
Tried 350 for 20 mins and 325 for 40 (with a foil tent)-Bottom was burned and top still too brown and sank
Tried 375 for about 15 mins and 350 for 20-30
I do this in the creaming method (stand mixer) then, I gently fold in sour cream, flour, milk, rest of flour then finally fold parmesan. Don’t know what else to try, please help!!