Need help with cupcakes

[Linda]

I've tried to make the chocolate fudge cake (cupcakes) from "Gluten Free Baking Classics" about 6 times. I have NEVER gotten them to turn out. I emailed the foodphilosopher.com website and Annalise herself called me with some tips. Watch the liquid to flour ratio and add more flour or decrease liquid as needed and don't overbeat the mix were her suggestions. (Frankly, I can't tell if I should be adding more flour or not, because I don't know what the batter is supposed to look like.) Anyway, for the sixth time they smell great but collapsed in the middle.

I am at high altitude (1050m or 3445ft). Would that make a difference? How do I solve the problem? They won't go to waste, we'll break them up and eat them in a bowl with ice cream, but this is starting to get on my nerves. Sometimes I don't have time to make two batches of cupcakes in a day and how do you send someone to a birthday party w/o a cupcake?
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Mom of Ty (he's eight) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005

[The Edifying Conscience]

I'm guessing that you need to add more flour based on the 'symptoms.' Is the batter similar to pancake batter and will dribble off a whisk or is it more thick and gloppy? If it's more like pancake batter I would suggest you slightly reduce the liquid and definitely increase the baking time.

I always extend the baking time of gluten-free baked goods and they always come out perfectly cooked. I made a loaf of pumpkin bread and it baked for 85 minutes...the recipe suggested 55-60. Even Bette Hagman's benefit from extended baking time. I always add at least 10 minutes to her bread recipes. Before I quit using mixes, I always baked Namaste 8-inch cakes for 65 - 70 minutes. I think the mix suggest 30-35 minutes. It's crazy!

Good luck!

[ostrich]

Second the extended baking time. Make sure you poke them with a toothpick to see if they're done.

I've been having the same problems with the yogurt and honey bread recipe. It looked/smelled perfect, but when I placed it on the counter to cool it collapsed into a black hole. Upped the cooking time by 10ish minutes and poof! No more black holes.
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Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]

[ostrich]

It seems to depend on what you're making. I've never gotten the toothpick trick to work with heavy, dense foods, like brownies. I get the feeling the toothpick would still be dirty if you let them bake all night.

I've also found that the "jiggle" method works well. When you're pulling a tray of brownies/cupcakes/bread/whatever out of the oven, give it a gentle shake. If the top wobbles like Jello it needs more time in the oven.

And no worries about the bread. Most times I can get it to work with the original cook time.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[Linda]

All right, if I ever try this again, I'll decrease the liquid and increase baking time. The odd thing is that when you look through the oven door, they look great...nice rise just like gluten cupcakes and two or three minutes later when the timer goes, they've collapsed.
The batter is a bit thicker than pancake batter, but not a heck of a lot. I may try a different recipe next time and give up on this one for a while.
The boys are both going to to have Angel food cakes for their birthdays this year. It's also from Gluten Free Baking Classics, and the cake turns out great everytime. I have one problem with it, and since I know it happens, I'm always prepared. It always falls out of the tube pan when it's upside down cooling. Now I always put it on a clean cookie sheet so when it falls it's not contaminated and there's less cutting when it's time to eat.
_________________
Mom of Ty (he's eight) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005

[krisiw]

I live in a high altitude as well and one of the suggestions in the newspaper is to raise the temperature of the oven slightly so that the cake sets before it has time to fall. I don't do much baking so I haven't really tried it but there you go.

[mrsppmrxky]

okay, I don't have the recipe before me, but going by the title, I would say that these are the dense fudgy and will always 'fall'.

You probably are looking for a cake type brownie that will be normal size and cake density.

I may be totally wrong in the assumption. (wouldn't be the first time. LOL)
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[The Edifying Conscience]