Oooooh so THAT is the trick to them not sinking!!! Yay!!!
Yes! Also:
Making sure all your ingredients are as cold as possible, to the point of putting mixing bowls and stuff in the frigde before using them.
Basically it's chemistry, the more the mixture can 'hold' the filling static for longer, the less time they have to sink, the more time they have for the baked cupcake to hold things in place. This muffin mixture is quite liquidy (because it makes soft, moist muffins, not dry, bread-ish ones); so you need the extra trick of mixing the filling in flour and using cold ingredients.
In other heavier things, like biscuits, it doesn't matter, because the heaviness of the dough holds the chips in place. Usually. :)
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branchandroot
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Date: 2010-09-24 06:35 am (UTC)Yes! Also:
Making sure all your ingredients are as cold as possible, to the point of putting mixing bowls and stuff in the frigde before using them.
Basically it's chemistry, the more the mixture can 'hold' the filling static for longer, the less time they have to sink, the more time they have for the baked cupcake to hold things in place. This muffin mixture is quite liquidy (because it makes soft, moist muffins, not dry, bread-ish ones); so you need the extra trick of mixing the filling in flour and using cold ingredients.
In other heavier things, like biscuits, it doesn't matter, because the heaviness of the dough holds the chips in place. Usually. :)