It's not your technique that's the problem, it's the ingredients. Namely one: your baking powder.
Baking powder, a combination of sodium bicarbonate and one or more acids. The reaction that occurs when baking powder comes in contact with liquid causes carbon dioxide to be released, which leavens the mixture. "Double-acting" baking powder, which is the most commonly available baking powder, contains two acids: one that reacts when in contact with liquid and one that reactions when heated in the oven.
If you haven't bought a fresh can recently, you can check the freshness of your baking powder with a very simple test: Mix one cup of hot water with 2 teaspoons of baking powder. If there’s an immediate fizzing reaction that dissipates all of the powder, you’ll know it still works. If there’s no bubbling, the baking powder is no longer potent and needs to be swapped out.
The bottom line: for light, fluffy baked goods, replace your can of baking powder once every six months.
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