I made cupcakes from a vegan cupcake recipe today, actually they call it diabetic. It is based on wacky cake. I had a problem - the cupcakes are very moist but heavy-like, and the tops separate very easily from the bottom, and the bottoms are prone to falling apart.
Now, the recipe used cake flour ( I used cake/pastry flour) and called for 1/4 cugar + 1/2 liquid sugar substitute, but I just used 1/2 cup sugar. The recipe calls for 1/2 cup vegetable oil, I used olive oil.
So without having to try this recipe many more times, I was wondering if anyone could tell me offhand what caused the problem - the type of flour (I have seen other wacky cake recipes use all purpose?) - the olive oil (should I use canola or sunflower?).
They looked so perfect when they came out, it is a shame!
Thanks in advance for your help!
by Chris Rochelle | Do you carry hot sauce with you wherever you go? Squirt Sriracha on everything? Chow down on chili...
by Laurie Wilson | If you're just not ready to let go of summer but you can hear the bloody school bell ringing in the...
by Chowhound Editors | Our best raspberry tart recipe is bursting with ripe fruit, ridiculously easy to make, and perfect...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.