The cupcake itself has a larger crumb than most cakes (I believe this is due to the addition of the gelatin) and are more like a muffin consistency in texture. They also have a flat top rather than a round top and may even sink a little in the center, but don’t be alarmed.

You will also noticed in the recipe that I stated to grind the cooked beef/onion mixture in the food processor for a few seconds, I do this because every really good Italian restaurant I’ve been to seems to have finely ground beef in their pasta sauces and I love it. You don’t get any large chunks of beef in your sauce, it just gives it a better consistency.