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Cupcakes in a convection oven

post #1 of 6
5/7/10 at 6:54pm
Thread Starter 

For the first time, I tried my hand at baking cupcakes in a convection oven.  So frustrated!  Baked at 325 degrees and seemed to work fine.  Cupcakes baked through just fine and actually tasted pretty scrumptios, BUT the appearance is horrible!  It appears as though the fan blew the tops of the cupcakes into "waves."  Can anyone offer a way to fix this.....I'm renting kitchen space and this convection oven is my only option.  And, no, the oven doesn't have a way to turn the fan off.

Thanks in advance!

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post #2 of 6
5/8/10 at 5:06am

Take another pan of some kind and stand it up behind your cupcake pan. This diverts the blowing air around your cupcake pan. You still get the heat but not the wind.  I do this when I am cooking or baking something very light that could be almost blown off pan..  !!!!!

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post #3 of 6
5/10/10 at 8:44am

Spin the pans once the batter "skins" and begins to spring in the oven.

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post #4 of 6
5/10/10 at 6:27pm

sillyred - I honestly just had to deal with this problem at a new bakery. My cupcakes came out of the oven looking windblown! I did what rat suggested and spun the pan around half way through cooking time. It worked well enough. I've never tried blocking the fan... that could work!

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post #5 of 6
5/10/10 at 6:28pm

The great thing about a convection oven is that it is an even tempature throughout so try putting the pans on the top or bottom shelf where the blowing of the is not as direct.  I have had this problem with my muffins and cupcakes but now I put them on the top or bottom shelf and roatate the pan halfway through.  Also remember that icing hides a multitude of sins.

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post #6 of 6
10/7/11 at 12:15pm

Is there an oven that works best for baking cupcakes? I'm looking for one for an up and coming cupcake place I'm opening, but I don't know if I should go with convection or standard. Gas or electric. Or if there's a convection oven that won't require me to turn the pans halfway through since that doesn't seem always feasible in a dessert cafe setting. 

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