I have seen a lot of cupcakes where the cake isn't all the way to the top of the cupcake, and a royal icing type is filled in the space above the cake to the top of the paper. Its really pretty looking. Does anyone know the recipe for this or how it is done?

I use a mixture of boiling water and icing sugar, add the water very slowly until you get a thick mixture. Drop a bit on the cupcake and pat it down smooth with your finger. If you make it too runny, it will just fall down the side of the paper, or even push the paper right off. I've done it lots of times now, but in the beginning it was trial and error. I find this is easier than royal icing and it doesn't set so hard.

I found a photo of some I did, the cupcakes with the hearts on them are done this way even though the cake reached the top of the paper. It looks even better if the cake is below the paper like you described but I couldn't find a photo of that.

I've seen many cupcakes that use poured fondant in this way. My favorite recipe (so far, I've only used it on brownies) is the one from King Arthur Flours:

1 cup (5 ounces) white confectionery coating or white chocolate chips*
4 cups (1 pound) confectioner's sugar or glazing sugar
1/4 cup (2 3/4 ounces) light corn syrup
1/4 cup (2 ounces) hot water
1 teaspoon vanilla extract
food coloring

In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring till smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

*I've also used cherry-flavored chips.

im so lucky this topic will come handy to me coz i'm going to make lots of cupcakes as wedding giveaways this month.

btw, Rincewind, i've read alot about poured fondant. all of it are requiring to have a candy thermometer... unfortunately, i dont have one so i have this dumb question to ask, is it ok to give it a go and make it without using one or i need to buy the thermometer?

I think you'd be okay without a candy thermometer, especially for cupcakes. If you were using it to cover petit fours, it might be worth getting thermometer- but even then, you could probably tell when it was the right consistency.

Good luck!

Thanks for the recipe! I will give that a try!

@Rincewind, any tips on how would i know if the consistency is right?

thanks! thats seems so easy to do... hope this would work well... thanks again