Ok, I want to try dipping cupcakes in poured fondant this weekend.
My question is, how do I get perfect cupcake tops for dipping? Do I barely mix the cupcake ingredients in the mixer? Or do I let the batter sit in the cups for a while before baking? HELP!
I seriously want any suggestions you may have from people who have successfully done this before!
ok, ill try bumping myself . . .
Have you seen the new cupcake forum? I just noticed it a couple days ago myself. Maybe you could ask/find the answer there?
I would think to get higher tops you would have to start your oven up at a higher temp and then maybe lowering it as to not dry them out.