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!