Experience cup cake bakers - a question?

kings981

I have been making cupcakes and fairy cakes and sponge cakes for 20 odd years, but recently all my fairy cakes and muffins when baked the bottom inverts in the tin. So when you unpeel from the paper case you have what looks like an upside down Yorkshire pudding!:eek:

I cannot figure out why this happening, this first time I thought perhaps I had dodgy flour and forgotten to use self raising, but it happened a second and a third time!!

The only other factor I can think would have changed is we moved house a year ago and have an old gas oven - which the temperture always seems a bit dodgy- would this cause this to happen. but I did used to cook with a rayburn which was a bit random.

Any suggestions as to why this is happening?

grunnie

Check the temperature of the oven - it sounds as tho it is not hot enough. Also are you folding in the last lot of flour or just using a mixer?

kings981

I use in all in one method, just whisking all the ingredients together, and always have done.

The temperature on the oven I'm sure has always been a bit dodgy, but don't have a way to check for sure.

Perhaps I will have to try another batch with the oven on full whack and see how it works out.

caitybabes

You can buy an oven thermometer for a couple of quid - I bought one for my mum as her gas oven was playing up.

Raspberry_Swirl

Most rising/sinking issues with cakes are down to patchy oven temperatures. Gas normally produces a great, evenly risen cake.