I like to experiment with different flavors for cupcakes and find that understanding how the ingredients interact is kind of confusing.
For example: I just tried a pineapple cupcake and it, not only fell, but it seemed to implode on itself--kind of sucked away from the paper.
I tested the powder..soda (okay); stove kind of sucks, can't fix that;
Because I'm always experimenting, giving the recipe might solve the problem with the pineapple, it wouldn't help me in future experiments though.
So, can someone give ideas of ratios and theories when dealing with dry ingredients like say a chocolate mocha cupcake, which comes out perfect every time; to that of a cupcake where you use apple, pineapple, lemon type ingredients (wet)? And if it's not too much, how the ingredients interact (i.e. eggs with the flour, baking powder and soda.
I hope this isn't too much to ask. If so, just ignore it. I just want to understand cupcakes on an engineering level
For example: I just tried a pineapple cupcake and it, not only fell, but it seemed to implode on itself--kind of sucked away from the paper.
I tested the powder..soda (okay); stove kind of sucks, can't fix that;
Because I'm always experimenting, giving the recipe might solve the problem with the pineapple, it wouldn't help me in future experiments though.
So, can someone give ideas of ratios and theories when dealing with dry ingredients like say a chocolate mocha cupcake, which comes out perfect every time; to that of a cupcake where you use apple, pineapple, lemon type ingredients (wet)? And if it's not too much, how the ingredients interact (i.e. eggs with the flour, baking powder and soda.
I hope this isn't too much to ask. If so, just ignore it. I just want to understand cupcakes on an engineering level