To ask how to stop cupcakes being flat.

[Ehhhhhhhh]

Fairly new here..

I have my friends coming down later this week and was hoping to make some cupcakes. However I have not done this for many years and even then it would been a packet mix from the supermarket (the Dennis the menace or princess type ones).

I did spend a few years working in a bakery and part of my role was decorating the pre made cupcakes so I have no worries regarding piping the frosting on.
My issue is I remember the cupcakes I used to make as a child never had the same presence in terms of height as the premade bases I used to decorate at work. They always used to be a bit short and flat? I’m not sure if I was putting to much mix in etc but any tips to stop this happening would be greatly appreciated!

I’ve seen the silicone cases and they look sturdier than the paper ones I’ve previously used. (I would still line them with paper ones). So my question is would the silicone cases help me avoid short and flat cupcakes?

Or does anyone have any other suggestions? Or recipes they don’t mind sharing?

I’d rather not go out and buy a cake as I think making a cake is a little more thoughtful (plus I have the time and I’m a little bored)

Thanks in advance!

Don't open the oven until they are done - that makes them sink

Make sure your flour is fresh and I always add a teaspoon of baking powder to SR flour. Also - sounds obvious - but make sure you fill the cases with enough cake mixture.

Are you using a (metal) bun/muffin tin with the paper cases inside? If you don't, then the cupcakes will spread out while they're cooking.

It might be that you're actually not putting enough mixture in - in my experience you need more than you might think. I aim to have each wrapper 2/3 full and find this generally rises to just over the rim. Also make sure that your oven temperature isn't too high. I'd say no higher than 175 for a fan oven - I think most modern ovens are fan assisted.

Also I think the fancy cupcakes from bakeries are actually cooked in muffin cases and tins, traditional buns/fairy cakes will be shorter and flatter.

It will be the recipe/mixing and cooking temp causing the issue I would think. I favour the egg-weighing sponge recipe. For approximately 12 cupcakes I would use three eggs, weighing them first to determine how much of each ingredient to use (equal weight of butter/marg, caster sugar and self raising flour as the full eggs).

Cream together butter and sugar until pale and light consistency; add the eggs one at a time until well incorporated and then fold in the flour gently and briefly to avoid over mixing.

Line a muffin tin with your cupcake cases (not bun tin or fairy cases) and add a big dollop to each. Cook in oven at 160C ish for 15mins or so until the tops of the cakes 'bounce back' when lightly pressed.

Thanks for the advice everyone.

@MinkeDinkie you’re probably right, as an impatient child I would have imagined making my mum or Nan check on them so the door was probably opened numerous times. Will definitely try to be a little patient!

@MaMelon I’ll be nipping to the supermarket this afternoon so everything will be fresh. By filling the cases properly, how much would you recommend? Another poster has suggested 2/3rds full.

@DuchessSilver I’ll be planning on using a metal muffin tin and I have a fan oven. This is the same as when I used to make them years ago though and the cases always used to spread to fill the indent which is usually much wider than the paper case. Maybe investing in a tray with smaller intends would help!

@Reallybadidea thank you for the tips regarding temperature and filling the cases!

the cases always used to spread to fill the indent which is usually much wider than the paper case.

This could definitely be an issue then. There are two different kinds of tin - smaller holes need fairy cake cases, muffin tins need muffin cases which are bigger. The case should fit snugly into the metal hole.

@geojellyfish

You could be right we (Nan and I, or mum and I) probably never thought to adjust the recipe ratio accordingly. We definitely take that into account.

This are similar to the cases I’ve used in the past. www.sainsburys.co.uk/gol-ui/product/sainsburys-plain-cupcake-cases-x75?utm_medium=cpc&catalogId=10241&productId=13810&utm_campaign=11354430451&storeId=10151&gclid=EAIaIQobChMIxsvglOPJ8gIVA-ztCh0iWA5fEAQYGiABEgIl_PD_BwE&langId=44&utm_source=Google&krypto=pd3bvYUrnNVb03BtQa6loOVXCRA8x60RPlWlBm0Mg1%2FKwUC2AeUk1bzKb2tpx%2Bui735xG6asvqDNVD93SuQSiRLs8nRIZBiGaImss8isRQsr1qP3mc%2BgFD%2FmlO61k3XJMSnjCu13L98SwtHbpMyZRad3%2BkqbylFOw0IiwE65fm7gFljpoM%2FU2NpcKO%2FLLJcd9m%2BzlDRzfqOhuxf%2F7H5YCJsOGlSaXk%2FCLL%2F3wtdnb5f%2Fg3bX%2BfI1hxO1Jzb3XgJKXjgDVIYXlSgyuNELXECKNZQ8HOWzFTZTyX7rCaQ1LYinXVcCo3gTIsYc6Rgh86IG%2FB%2B8lIN0RnoRYZ%2Bb6Hdn595YONCLnjB%2FDxwPLSWGw6qG75DM7H00BCClF0f1QJtPQDlq%2Ftgr2meHjIqY7wmwVo%2F3WJSZsqMF9rkqSLIx0CUwKNeJYXb0HQR3TvRPEdfERooRI%2F3Mcb0PgIJAg73kazJP9jmtp%2BoKxk10OQLjYKY%2B8cUGz%2B91it3IS%2F8I254o9nYWg%2B13nu89hPw5nxEQtQ%3D%3D&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-plain-cupcake-cases-x75

The are labelled as cupcake cases but they’re basically fairy cases... right? Or am I missed something obvious . Do you mind sharing the type of cases you use?

*will

Will definitely take that into account.

Try a Janes Patisserie recipe…. They always puff up nicely www.janespatisserie.com/category/cupcakes-2/

Those ones are the correct cupcake cases, but are easily confused with the fairy cases: www.sainsburys.co.uk/gol-ui/Product/sainsburys-plain-cake-cases-x100

@piefacedClique some of those recipes look fantastic! Will definitely give at least one of them a go!

@geojellyfish ah yes! I can see how they’d easily be confused!

As 1st reply says, for a cake to rise and stay risen, it needs the air in the mix to expand then for the mix to harden before cooling so make sure the oven is pre-warmed otherwise the air in the mix won't expand quickly, then don't open the door until the cupcakes are ready otherwise the air will cool or escape as the cake will be too soft. If you must open the door then close it gently as some people say slamming the door can force the air out.

Good luck.

Avoid over mixing once the eggs are added. Cream the sugar and butter first then add flour and eggs and stop as soon as it's thoroughly mixed.

The simplest recipe is, weigh your cracked eggs and put in the same amount of caster sugar and soft butter/margarine and self raising flour, beat together, splash of milk and tsp vanilla essence/extract. Silicone cases are great if you can line them with paper cases, they are a hard to clean otherwise. but a bun tin is easier and helps them keep a good shape. I put about 35-40grm of mixture into each case.

@eosmum

The simplest recipe is, weigh your cracked eggs and put in the same amount of caster sugar and soft butter/margarine and self raising flour, beat together, splash of milk and tsp vanilla essence/extract. Silicone cases are great if you can line them with paper cases, they are a hard to clean otherwise. but a bun tin is easier and helps them keep a good shape. I put about 35-40grm of mixture into each case.

This but I would add the flour last and beat SO briefly. Like 15 seconds and no more. I do mine by hand and they come out great.

I use the very small silicone cases and they just pop out. 12 minutes usually is enough.

Thank you to everyone for your suggestions! I made the cakes and they turned out much better than my attempts years ago.

I agree with the 35 - 40g suggestion. I made 12 at various weight and the 40g ones turned out the best, at least I think. I’ve not eaten one yet!

I think I allowed the frosting to get to warm so next time I think I’ll pop it in the fridge for a few mins before I pipe it.

Thanks again MNers.

I weigh 4-5 eggs for my sponge, then equal weight of sugar marg flour, 2tbs milk and 1tsp baking powder.

Fan 160. Never more as its too hot. Rising too fast then going flat when cooling

My mam made wedding/Christmas/birthday cakes and I was taught well. Never fails.

Looks like you’ve nailed it! Enjoy ☺️ 🎂

oh wow 💕

Lovely well done OP!

They look amazing - well done!! 👏👏👏

Well done!

You are the cup cake queen - they look amazing.