Why do my cupcakes go sticky on the top when cooled? Also why don't my chocolate cupcakes rise but the plain ones do? Please help!
Our answer
Usually if cupcakes go sticky on top once they are cooled it is either because they were stored in an airtight container before they were completely cold, causing some condensation to form, or they are being baked and cooled in a humid environment. Cake batters contain quite a lot of sugar and sugar tends to attract moisture (it is "hygroscopic"). So when the cupcakes stand in a humid environment (either humid weather or a slightly steamy kitchen) they can attract some moisture and the tops can turn a little sticky. Usually you can ice/frost the cupcakes without a problem, or you can trim the sticky top off with a small serrated knife before icing. Also make sure that the cupcakes are fully baked and have dry tops before you remove them from the oven.
Nigella notes in the Kitchen Confidential section of her book Kitchen that if she is baking with cocoa then the mixture may need an extra boost. She suggests adding 1/4 teaspoon bicarbonate of soda (baking soda) to each 150g (1 cup) flour, along with the baking powder required. Don't be tempted to add too much bicarbonate of soda though, as the cupcakes could rise up too much in the oven, then sink back on cooling.
To fix this problem, you can sprinkle some powdered sugar and ground cinnamon on top of each cupcake to absorb some of the moisture and decorate with red fruits.
If you'd prefer to leave your cakes intact, try and freeze the cake for at least 30 minutes. That should alleviate any problems with the stickiness getting in the way of frosting. Then proceed to crumb coat. That in and of itself will also alleviate any problems with the sticky tops.
Leaving the cupcakes uncovered helps prevent them from getting sticky while they defrost. Let them come to room temperature on the counter (this only takes an hour or two), and then frost normally and store in an airtight container on the counter for up to a week.
One of the main reasons for sticky tops is over-baking. Lowering the temperature slightly and decreasing the baking time can help save you the tops from becoming sticky. Use Parchment Paper: Line the baking pan with parchment paper to create a barrier among the batter and the pan's bottom.
Your Oven is too Hot. The fan pushes hot air around in the oven, but makes the environment too intense for the batter to handle. The outer edges of the cupcakes bake too fast, crisp up and stop rising very quickly while the center still keeps rising and ends up pushing through the top of your cupcakes.
Start by making the simple syrup from boiling equal parts of sugar and water until the sugar has dissolved and the liquid has reduced and thickened. If you're making a layer cake, trim the tops and then use a pastry brush to coat the surface of the cake with the syrup.
Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.
How Long to Let Cupcakes Cool For. After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for five to 10 minutes. Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting.
One of our favourite tips to avoid cake doming is using cake strips. These magical bands wrap around your cake tin, cooling the edges so the cake bakes evenly. Simply soak them in water, squeeze out the excess, and wrap them around the outside of your tin.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
