The Big Game Sweepstakes: You Could Win* This LG 65-inch OLED TV and More! Enter the Giveaway

Follow us:

Home Cooking 11

I keep ruining oil-based cupcakes...why?!?

heraldmd | Feb 14, 201101:19 PM

I need some baking advice...

I'm a big cupcake baker and have become quite good. I'm even doing a couple friends weddings this year, however, while I've mastered the construction of the "butter cake", I've yet to have a good experience baking an oil-based cupcake.

Many chocolate and red velvet cupcakes recipes I've tried require oil, and yet every time I make them, they come out having slightly overflowed onto the cupcake pan, making a very hard, crispy cookie that i literally have to pry off and a slightly undercooked middle.

Basically, they're inedible.

I do typically use AP flour; I have an oven thermometer separate from the oven so I know it's at the right temperature. What could I be doing wrong? This is really confusing and I'd like to be able to make them, as I understand they can yield a moister cake.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions