these are both great points...i generally do "overfill" because it gives a nice domed effect with butter cake.
And Lucy, this is probably really stupid, but i NEVER thought of that. I used canola oil in the last recipe that called for vegetable oil. Does it really make that much of a difference? Thanks!
I need some baking advice...
I'm a big cupcake baker and have become quite good. I'm even doing a couple friends weddings this year, however, while I've mastered the construction of the "butter cake", I've yet to have a good experience baking an oil-based cupcake.
Many chocolate and red velvet cupcakes recipes I've tried require oil, and yet every time I make them, they come out having slightly overflowed onto the cupcake pan, making a very hard, crispy cookie that i literally have to pry off and a slightly undercooked middle.
Basically, they're inedible.
I do typically use AP flour; I have an oven thermometer separate from the oven so I know it's at the right temperature. What could I be doing wrong? This is really confusing and I'd like to be able to make them, as I understand they can yield a moister cake.