Carrot Cupcakes with White Chocolate Cream Cheese Icing
Well, I have to say I'm very sad about these. My mom and I made these together today and followed the recipe exactly. The frosting is very tasty and turned out very nicely, but unfortunately we have nowhere to put it because the cupcakes themselves were a disaster!
About halfway through baking, we noticed they were sinking in the middle. We let them continue to bake and hoped it would resolve, but it didn't. They came out very soft, stuck to the liners, and were totally sunken in the center. I'd overfilled the muffin tins a bit so I thought that did us in, but we had enough extra batter to test that theory with another small batch, tins filled only 2/3 of the way, and they still sank and stuck to the liners.
Maybe I over-mixed the carrot and flour mixtures, but I really only mixed until everything was equally moist. Our oven temperature was just fine and I can't think of any other reason this would happen. I was trying to make these for my niece's birthday tomorrow, so I am very sad that these did not turn out well and that I absolutely can't figure out why.
1 user found this review helpful
Sep. 1, 2012