I have a confession to make. It’s embarrassing, taboo, and rarely addressed…. sometimes my cupcakes fall in the middle. I dream of those perfectly round cupcake tops but it rarely happens like that in reality. Most of the time I cover it up with icing but yesterday I spent a good hour coming up with a delicious egg nog cupcake recipe and they ended up being completely concave. It was devastating.
I feel like I always have fresh baking soda so I decided to try something else.
I wanted to make something for my GFF (Gluten Free Friend) and tried a couple of tactics to make my cupcakes beautifully round and they worked amazing!
Here is what I did:
- I set the oven to 400 degrees and then changed it to 375 degrees when I put the muffins in the oven.
- I only filled the cupcakes 1/2 full
- I was VERY careful about not over mixing and mixing the liquids and the dry ingredients at the last moment possible
I also tried a new recipe that I got from Compassion Over Killing:
- 2.5 cups flour
- 4.5 tbs of cocoa powder
- 1.5 cups sugar
- 1.5 tsp of baking soda
Also mix separately:
- .5 cup vegetable oil
- 1.5 tsp white vinegar
- 1.5 cup cold water
- 1.5 tsp vanilla
Whisk the two together and bake at 350.
Then for the icing (which would be great served as a dip with fruit!):
Heat on low heat: 1 bag of vegan chocolate chips, .5 cup soy milk. 1 tbsp peppermint extract. Then let cool before icing the cupcakes.