When my cupcakes first come out of the oven, they are even in height with the top of the cupcake pan, or even domed a little, depending on the recipe. But after sitting and cooling, they always shrink and end up about 1 1/2" high. Even with a generous swirl of icing on top, they don't look very "grand" -- they end up looking homemade, instead of professional. Does anyone have suggestions? How do I get those nice high cupcakes that will stand up tall on display?
This has been discussed many times before. I have had this happen to me time and time again using Betty Crocker yellow. However I did make some Betty Crocker white the other day and they stayed nice and round. It remains a mystery though some people say it's the oven temperature others the time of beating the batter...I think it's something that only that science guy on Good Eats can figure out!