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am i doing something wrong?

post #1 of 8
Thread Starter 

Hi, i am very frustrated now, i have been making cupcakes with the same recipe which is 

cupcake batter for any recipe
butter   113g
sugar   200g
vanilla   4g
eggs   2
flour   195g
baking powder 8g




For the milk i always mix (125 grams milk and mix it with 95 grams) this is always my batter for my any recipe. and my oven temperature is 170C .  


But for some reason my cupcakes are cracking on the top especially for chocolate cupcake. But they are moist and great. The only problem is the cracking on top and i do not see whats the problem.

post #2 of 8

If they are moist and great, why are you so worried about the cracking on the top? Aren't you just going to cover the top with icing anyway?

Cracks don't necessarily mean anything is wrong, and I think they look kind of cool. 


Also, this forum is for professionals only. This inquiry should be posted in the baking and pastry forum. 

post #3 of 8
Originally Posted by taku View Post

I forget exactly how it works,   so ive been told.


Not trying to sound snarky......

Sometimes when I am wanting to offer advice but am not quite sure of something I do a bit of research just to check my facts.

If I cannot add to the thread I just pass the question by.



post #4 of 8
Originally Posted by taku View Post

I forget exactly how it works, but it has something to do with the outside cooking and becoming more solid. as the inside cooks and expands and breaks the crust. Im not sure how well I explained that. Anyways, the goal is to keep that outside crust moist, usualy keeping liqud in the oven or some people actually do an ice bath, so ive been told.

This is correct. If the OP really thinks the top crust cracking is a big deal, they can try putting a pan of water in the oven with the cupcakes and the resulting steam may keep the tops soft

enough long enough so they won't crack. 


But personally, if the cupcakes are perfectly fine texturally and taste-wise, I wouldn't mess with a good thing. And I'm assuming they will be covered with icing later, so I don't see it as 

much of an issue at all.

post #5 of 8
Thanks for the advice. I havent looked at the science behind this In a while, so that is my fault :/ as for my other comment, I guess a quick look online tells me that ice bath is used for when you pull it out of the oven. Though my chef at my restaurant said that ice baths are a bit unnecessary, so thats why I had my doubts. I could be wrong though as im still learing.
post #6 of 8

@taku, if you work in the food industry, you might want to consider changing your profile to reflect that. Your moniker just states "you just like food". This forum is for pros only and if you want to keep posting here, you should change your profile so you don't get flagged.

post #7 of 8

I will next time I get a chance (I think that is the default...)! also, I had it backwards:

Originally Posted by chefpeon View Post

 This inquiry should be posted in the baking and pastry forum. 


Honestly this is the only reason why I thought it would be appropriate to comment.

post #8 of 8

@taku, the link you provided about why bread crusts crack, is a bit of an apples/oranges comparison to the cupcake cracking conundrum. Moisture in ovens does different things to different products and then there's also the question of how long the moisture is introduced. In the case of artisan breads, they are steamed immediately after being put into the oven for just about 15-30 seconds. Then the steam dissipates and the bread forms its hard crackly crust. 


In the case of the cupcakes, putting a pan of water in the oven for entire duration of the bake creates a more moist environment for the cake and retards the formation of the top crust long enough so the cake can fully rise before the top sets (hopefully). 

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