WHY do my cupcakes have a "crust" on top?

[MamaG]

too high a temp?

Too close to the elements?

is that a guess?

I would say too high - Is it a fan oven?? It took me a while to get used to mine. I reduce the temp by at least 20 deg.

put them in a tin overnight and they will become soft on top again - tis magic

I'll come and eat 'em - I love fairycakes with a bit of a crust on.

(But they're fairycakes, woman, not bleedin' cupcakes!)

too high in the oven, move the shelf down a bit?

I know they're fairy cakes - I always think fairy cakes are litle and cup Ames are big!

Is that a lie about tin kbear? I will be testing!

Another possibility is cooking time. You could try reducing it by a couple of minutes.

would I lie to you about fairy cakes MamaG?