i tried these cupcakes but they came out not cooked do you think i put to much in the muffin tins?

Answer 1

Oven temperatures vary. I always set the timer for a few minutes before they are supposed to be down (according to the recipe or package directions). Then I check them every few minutes -- press lightly on the top of one or two muffins -- when they are done, the tops should spring back (resume it's shape).

Pans also make a difference in baking. Dark pans & cookie sheets usually require less baking time -- so use "doneness" tests. (Besides the "press" method, you can also put a toothpick into the center of the item and if it comes out clean, it's done. Ifit's not, "goo" will stick to it.) Packages & recipes often suggest a "doneness" test.

Good luck. :)

Answer 2

The main thing is to not overfill your cups, because not only will this lengthen the time it takes to bake, but it will also spill over once it begins to rise.

In addition, I am a firm believer in having quality pans in which to bake your goods. I am a Pampered Chef consultant, and one of the most popular things we sell is something called stoneware. It bakes evenly because the pan is made out of clay versus normal glass or metal pans, which only do it from the outside in (you know how cookies get burnt on the bottom quicker and brownies have crunchier corners?) Stoneware helps to fix that. It's also easy to clean and is a great insulator (stays warm or stays cool for long periods of time). Also, it builds a non-stick surface with each use, so the more you use it, the better your stoneware becomes. We sell both 12 cup and 6 cup muffin stones, depending on what you need, as well as many other sizes and shapes. For more info, or if you have any questions about what I just was explaining to you, visit www.pamperedchef.biz/ candiceskitchen

Good luck to you!

Answer 3

cooking times and temperatures on ovens vary, next time add a couple more minuts

Banana Nut Bread with Buttermilk

Serving Size: 12

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ ------------------------------...
3/4 cup butter or margarine
1 1/2 cups granulated white sugar
1 1/2 cups mashed bananas (3 medium bananas)
2 eggs -- well beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
OR
1/2 cup milk -- soured
AND
1 teaspoon vinegar
3/4 cup chopped walnuts

Preheat oven to 325?F. Cream butter and sugar together thoroughly.

Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt
together. Add to banana mixture, alternating with buttermilk and mixing
thoroughly after each addition. Add nuts and gently mix. Pour batter into
greased and floured loaf pan. Bake for 1 1/4 hours, or until done.

Answer 4

It depends on how full you filled them. About half way is good enough.
To check them while they are cooking try using a toothpick and stick it into the center of the cupcakes. If you pull the toothpick out and there is batter stuck to it they need to cook longer.

Good Luck and Happy cooking.

Answer 5

It could be that, usually they are to be only filled halfway to allow for rising. It could also be the incorrect oven temperature or incorrect proportion of wet to dry ingredients or over mixing!

Answer 6

i think your heat is too high,different elevations have different cooking temps. check the box carefully and you will find them. also just fill it half full or less.

Answer 7

cook them slower, or if you dont mind raw egg,freeze them and munch away

Answer 8

NO YOU DIDN'T PUT THEM IN THE OVEN