*sigh* Not rising anymore...
Hi. I've searched around and did find this post: community.livejournal.com/curiouscupcakes/495056.html, but it I'm also wondering about flour.
I started off using off the shelf mix for my cupcakes, and although those rose/baked awesome-ly, cute little golden domes and all, I didn't really like the taste of them. So I'm trying to make my own batter for them, and though I love the way these taste, none of the three batches I tried (same batter though) baked well. Well, they baked through, but they were a lot darker though I used the correct temperature, and they did not rise. They even have a little sink in the middle.
I noticed, too late, that the flour I was using is "light self-rising baking flour", and the recipe asks for "all-purpose". Is there that much of difference between those two??
Also, can anyone tell me if there's a specific sign that you have overmixed? I know in that post I read someone said that you can tell, but I cannot tell. 'm new at baking my own cupcakes, and I have no clue what 'overmixed' looks like. (Granted, one person's 'beat on medium' is another's 'beat on low or high', there's no way for me to gauge that from a book, we don't all have the same mixers.) And though I followed the recipe's instructions for mixing, I'm wondering if overmix was a factor in my cupcakes not rising, by itself or in addition to the wrong flour.
Thanks for any help you guys!
I started off using off the shelf mix for my cupcakes, and although those rose/baked awesome-ly, cute little golden domes and all, I didn't really like the taste of them. So I'm trying to make my own batter for them, and though I love the way these taste, none of the three batches I tried (same batter though) baked well. Well, they baked through, but they were a lot darker though I used the correct temperature, and they did not rise. They even have a little sink in the middle.
I noticed, too late, that the flour I was using is "light self-rising baking flour", and the recipe asks for "all-purpose". Is there that much of difference between those two??
Also, can anyone tell me if there's a specific sign that you have overmixed? I know in that post I read someone said that you can tell, but I cannot tell. 'm new at baking my own cupcakes, and I have no clue what 'overmixed' looks like. (Granted, one person's 'beat on medium' is another's 'beat on low or high', there's no way for me to gauge that from a book, we don't all have the same mixers.) And though I followed the recipe's instructions for mixing, I'm wondering if overmix was a factor in my cupcakes not rising, by itself or in addition to the wrong flour.
Thanks for any help you guys!