Most cakes, muffins, biscuits and cookies are made from two primary mixing methods:
- The "Two-Bowl Method" (aka Muffin Method): This mixing method is used primarily when a liquid fat is being used, typically oil but sometimes melted butter. This mixing method has the dry ingredients done in one bowl with a well made in the center so that the liquid ingredients can be added. Mixing the wet and dry ingredients separate from one another allows each type to be thoroughly mixed/blended without fear of overmixing and thus toughening the texture. Toughness is due to agitation when water-based liquids are introduced to wheat flour. The well in the center of dry ingredients allows the dry ingredients to be folded over on top of the liquid and then gently incorporated just until mixed. Adding the liquid flat on top or the flour on top of the liquid would lead to overmixing.
- The "Creaming Method": This mixing method is used for items where a finer crumb is desired (cakes, fine crumbed muffins..typically blueberry)and uses solid fats that are creamed with sugar for aeration and then have the flavorings added (added to the fat as most extracts are oil soluble and distribute flavor better in the fat rather than water based ingredients) followed by eggs. Finally the milk and dry ingredients are usually added alternately, starting and ending with the flour. The creaming method produces a finer more tender crumb due to:
I am noticing that you are mixing cupcakes with the two-bowl (or muffin method) of mixing. I would try the creaming method and see where that takes you. Also, if the commercial oven is gas it then adds more humidity to the game so you might find that by creaming your ingredients will give you a more consistent product.
- The "Two-Bowl Method" (aka Muffin Method): This mixing method is used primarily when a liquid fat is being used, typically oil but sometimes melted butter. This mixing method has the dry ingredients done in one bowl with a well made in the center so that the liquid ingredients can be added. Mixing the wet and dry ingredients separate from one another allows each type to be thoroughly mixed/blended without fear of overmixing and thus toughening the texture. Toughness is due to agitation when water-based liquids are introduced to wheat flour. The well in the center of dry ingredients allows the dry ingredients to be folded over on top of the liquid and then gently incorporated just until mixed. Adding the liquid flat on top or the flour on top of the liquid would lead to overmixing.
- The "Creaming Method": This mixing method is used for items where a finer crumb is desired (cakes, fine crumbed muffins..typically blueberry)and uses solid fats that are creamed with sugar for aeration and then have the flavorings added (added to the fat as most extracts are oil soluble and distribute flavor better in the fat rather than water based ingredients) followed by eggs. Finally the milk and dry ingredients are usually added alternately, starting and ending with the flour. The creaming method produces a finer more tender crumb due to:
higher ratio of fat to flour (more fat = tenderness)
more sugar used than in the "two-bowl" method. Sugar is a tenderizing agent (among many other things)due to its hygroscopic nature (ability to attract moisture from surrounding atmosphere.
Adding the flour first helps to coat the proteins (gluten) with fat so that it can't form strong bonds with other gluten strands, thus "shortening" the gluten strands and producing a more tender cake. If liquid is introduced first, the gluten won't be lubricated as well by the fat and if too much liquid is added to the fat (particularly if it the liquid isn't at room temperature) it can cause the fat to clump and the mix will appear curdled. This will lead to a coarser texture in the cake. The liquid needs to be emulsified in the fat rather than having the fat surrounded by the liquid.
I am noticing that you are mixing cupcakes with the two-bowl (or muffin method) of mixing. I would try the creaming method and see where that takes you. Also, if the commercial oven is gas it then adds more humidity to the game so you might find that by creaming your ingredients will give you a more consistent product.
