Hi my name is Sonya and I recently started a cupcake business. My issue is doubling my recipes. I currently create my recipes that make a standard bakers dozen cupcakes but find that when I have experimented with changing my recipes and doubling them up something happens with my batter. I kind of know that it is due to the sugar, fat and dry ingredients content. There has to be a happy balance that is throwing me off. Please help any pointers?