Perfect cupcakes start with perfect cupcake cases – you can buy the ones I use here:
Why are my cupcakes pointy? Why are my cupcakes sunken in the middle? My cupcakes are dry and crumbly. They’re heavy and stodgy. WHAT’S WRONG WITH MY CUPCAKES? If you have found yourself constantly asking yourself these questions after baking cupcakes then I am going to break it down for you. In this video I’m going to show you what could be going wrong with your cupcakes and how you can make sure you are doing it right. Perfect, even, soft, moist, fluffy, flat, delicious cupcakes are in your future!
You will need…
A notepad and a pen and a bit of patience!
Also helpful to note…
All the examples in this video (except those mentioned) were baked at 170°C in a fan assisted oven. Please consult your oven manual for conversions (or Google it!)
All the cupcakes were made using my Perfect Vanilla Cupcake Recipe:
I am going to talk A LOT! But I promise I will teach you something!
You may need to adjust temps and times to suit your equipment and your situation but keep your eye on the look of my batter and what I say and you won’t steer too wrong.
Other useful videos to check out…
Salted Caramel Cupcake Sponge:
Strawberries and Cream Cupcakes:
Sour Cherry and Tahini Cupcakes:
MERCH MERCH MERCH!:
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MY INSTAGRAM: @cupcakejemma
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