Posted 21 July 2012 - 07:29 AM
The first link has a similar method to what I do - cream butter and sugar, beat in eggs, fold in dry ingredients alternating with wet ingredients.
I find that it makes a nice soft and light cupcake that is still strong enough to hold a decent amount of icing.
The second link looks like a mudcake style recipe. I assume it would create a denser cupcake which may be what you are looking for.
As for the sinking centre, it is similar to trouble shooting cakes:
- is your oven too hot?
- did you bake for long enough before checking?
- did you cream the butter and sugar enough? (if using that method)
- did you over beat once the eggs were added?
- is there too much liquid to dry ingredients?