Hello!
I just made Anne's Red Velvet cake last night but made cupcakes with the batter. I like to overfill my cupcake liners so that I get a nice poof on top of the cupcake. They poofed up very nicely and I let them thoroughly cool before putting them in the carrier but when I got up this morning they kind of flattened out. Does anyone have any idea why this happened? The cupcakes were completely baked, the toothpick came out pretty dry but for some reason the came out a little flat. Any suggestions would be appreciated.

The cake recipe is delicious and so is the cream cheese icing. I would have like the icing to be a little stiffer so that I can pipe with a 1M but I think it is too soft. Should I just add more powdered sugar? I don't want to make the icing too sweet.

Let me know what you think! Thanks so much!

Best regards,
Theresa

I haven't made that red velvet recipe, so can't answer your cake question, but I thought I'd pass along a frosting tip. I always add a scoop or two of sour cream to my frostings to cut the sweetness, especially if I need a nice stiff piping frosting. Works great.

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Man cannot live on bread alone. That's why someone invented CAKE!!

What kind of cream cheese did you use? I noticed that using reduced or no fat cream cheese leads to a much softer icing. Also, if it's too warm in my apartment when I make the icing, that can lead to problems too. And, not mixing the icing for long enough leaves it soft.

I totally forgot that your actual question was about falling cupcakes. I think falling cupcakes are usually due to overbeating the batter or putting the cupcakes in the oven when it's not preheated. Also, if you open the oven before taking them out, that can cause problems too (I know from experience!).