So – you reduced the amount of baking soda and baking powder and there is still a small dimple in the center of your cupcakes. Why? One possibility is the freshness of your leavening agents (those are the baking soda and baking powder).
According to CraftyBaking.com, “Baking powder has a usual useful life of 24 months from the date of manufacture.” To test baking powder for potency, place 1/2 teaspoon of baking powder in some warm water to see if it fizzes.
To test baking soda, put 1 teaspoon in a cup that has 1 tablespoon of white vinegar. If it is still potent it will bubble vigorously. For a plethora of info on leavening agents, click here for more Crafty Baking insights.
It’s also good to know that when baking soda is not neutralized it leaves an odd aftertaste. So, excess or old baking soda will not only affect the ‘rise’ of the cake but also the taste.
If it tastes good and still has a slight dimple, don’t worry – just add a mound of delicious frosting or some sliced fruit. It can only complement your baking.