Mine always have a flat top...
Is there a certain recipe that's better than most for a nice crown? I often use a modified mix, and that's not working for me.
it might be that you jus tneed to put more batter in your cups.
Preheat your oven to 400 degreees, as soon as you put the cupcake pan in the oven, turn it down to what your recipe calls for.
The immediate "HOT" oven will make the tops muffin up, then it will bake at your regular temperature.
Yes, as brincess-b said. Just try more batter in your cupcake cases.
I usually fill mine till the cases are 3/4 full....or even just a tad over that.
I have tried filling my cups 3/4 full, but they just bake a bigger flat head. I'd like a nice round crown, and was wondering if my recipe was at fault.
It's a modified mix with extra egg, box of pudding and 1/2 cup oil, 1 1/4 c. water/liquid. Is it too heavy?
Anybody know a recipe that "puffs up"?
Loucinda, I will have to try that oven temp trick, thanks!
The oven trick works for sure !
Thanks, I will test it out tomorrow.
I originally asked because a friend asked me what I would charge for 20 unfrosted cupcakes and different colored icings for a kid's craft party. (I have no idea what cupcake charges are). I told her it would be cheaper to bake them herself since I had to charge for my time (and I didn't want to charge for ugly flat unfrosted cupcakes).
Ironically (after this post) I was asked to do cupcakes for a wedding reception...Guess it is all the rage, and I better get with the program!
Funny, my cupcakes bake flat when I want them to crown and my cakes get a crown when I want them to be flat.. ..but that can be sliced off at least...thank goodness for bake-even strips.