{"id":6077,"date":"2022-04-26T15:42:56","date_gmt":"2022-04-26T19:42:56","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=6077"},"modified":"2022-04-26T15:43:14","modified_gmt":"2022-04-26T19:43:14","slug":"why-do-my-cupcakes-overflow-and-sink","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/why-do-my-cupcakes-overflow-and-sink\/","title":{"rendered":"Why Do My Cupcakes Overflow & Sink: Fixing & Preventing"},"content":{"rendered":"\n

This post contains affiliate links.<\/em><\/p>\n\n\n\n

Cupcakes are arguably the perfect individualized dessert. They come in many flavors and designs and can be served at almost any event! In order to properly decorate the perfect cupcake, we need a flat top as a canvas for our frosting! Overflowing and sinking are common problems that can be easily prevented and fixed!<\/p>\n\n\n\n

As a whole, cupcakes that overflow and sink are usually overbeaten. This forces too much air into the batter. Then, when the batter bakes, it causes a mini-explosion, forcing the batter out of the cupcake pan. Then, with less batter in the wrapper, it will sink as the cupcake becomes firmer.<\/strong><\/p>\n\n\n\n

Stopping your cupcakes from overflowing in the pan and sinking in the middle is a vital step to successfully making cupcakes. This article will look at the most common reasons why cupcakes overspill their wrappers and why they sink in the middle.<\/p>\n\n\n\n

Why Did My Cupcakes Overflow and Sink?<\/h2>\n\n\n\n

As a general rule, the most common reason cupcakes overflow their wrapper is that you overbeat the ingredients. Beating your batter for too long adds too much air. This can also be the case if you scrambled your eggs before adding them to your batter as this adds more air as well.<\/strong><\/p>\n\n\n\n

If there is too much air in your cupcakes due to overbeating, they lack structural support. Therefore, they rise and do not have the support they need, so they fall, which leaves a sunken place in the middle. <\/p>\n\n\n\n

Typically, this occurs because the air interferes with the gluten development, so the cupcake will sink in the middle and have a tougher texture.<\/em><\/p>\n\n\n\n

You also have the option to use non-stick liners when baking your creations.<\/strong> These liners are usually made out of silicone and are reusable. I recently came across some good Non-Stick Silicone Liners<\/a> that work great for this.<\/strong> You can check them out on Amazon!<\/p>\n\n\n\n

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Don’t Pour Too Much Batter Into The Cups!<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n

Pay attention to what the recipe tells you to do and how long you should beat it:<\/p>\n\n\n\n