Need Cupcake Recipe That Doesn't Dome

Baking By Cookies4kids Updated 2 Sep 2010 , 4:40am by FromScratchSF

Cookies4kids Posted 24 May 2010 , 12:06pm
post #1 of 15

I need a nice dense vanilla and chocolate cupcake recipe that will stay flat and not dome. Can anyone help me out?

14 replies
KHalstead Posted 24 May 2010 , 12:18pm
post #2 of 15

I have found that if you lower your oven temp to 325 or even 300 depending on your oven, and cook them slower (it will take longer for them to bake at the lower temperature), that they NEVER dome......they stay perfectly flat on top.

If I were you I would test a couple with your regular tried and true recipe first before you starting experimenting with new recipes.

sillywabbitz Posted 24 May 2010 , 12:28pm
post #3 of 15

For some reason the white chocolate wasc doesn't dome. And I think it makes a great 'vanilla wasc' because it's a pretty subtle flavor.

Texas_Rose Posted 24 May 2010 , 12:28pm
post #4 of 15
Quote:
Originally Posted by KHalstead

I have found that if you lower your oven temp to 325 or even 300 depending on your oven, and cook them slower (it will take longer for them to bake at the lower temperature), that they NEVER dome......they stay perfectly flat on top.

If I were you I would test a couple with your regular tried and true recipe first before you starting experimenting with new recipes.




That's exactly what I was going to suggest, baking at 325.

Cookies4kids Posted 24 May 2010 , 6:36pm
post #5 of 15

Thanks for the answers. I will give it a try this afternoon.. I am making those darling cupcakes made with miniature marshmallows that are snipped in half and dipped in colored sugars. It looks like a big mum on top of the cupcake and they are so cute. Thanks to whoever posted that link.

Roxybc Posted 24 May 2010 , 7:10pm
post #6 of 15

The other thing you could do is if your cupcakes do dome, just take a small ramekan, spoon or something else flat and approx the same diameter as your cupcake and flatten the tops with it as soon as they come out of the oven. It won't effect the taste or texture of the cupcake, but it will make them perfectly flat. I do it all the time.

Parable Posted 24 May 2010 , 7:34pm
post #7 of 15

When I make cupcake cakes and need a flat surface I use a cookie sheet and place on top of the pan of cupcakes as soon as they come out of the oven. Then put something on top of the cookie sheet as a weight for a couple of minutes. Then remove the cookie sheet and you will have perfectly flat cupcakes.

iamcakin Posted 24 May 2010 , 7:40pm
post #8 of 15
Quote:
Originally Posted by Parable

When I make cupcake cakes and need a flat surface I use a cookie sheet and place on top of the pan of cupcakes as soon as they come out of the oven. Then put something on top of the cookie sheet as a weight for a couple of minutes. Then remove the cookie sheet and you will have perfectly flat cupcakes.




Ditto thumbs_up.gif

Cookies4kids Posted 25 May 2010 , 1:51am
post #9 of 15

Thanks again for the good ideas. The cookie sheet sounds like an easy way to do the whole thing at once. I will definitely try all these great ideas. icon_biggrin.gif

LindaF144a Posted 25 May 2010 , 12:40pm
post #10 of 15

I wish I could get my cupcakes to dome! They dome nicely in the oven and then flatten after they come out.

My latest batch is from Rose's Heavenly Cakes. It is on page 295 and she has a chocolate one that I haven't tried yet. I thought I was doing something wrong. But when I did an internet search and saw photos of others I found out that everybody else got the same result. Evidently the recipe is made to do that. I'm going to lesson the leavening and see if I can get a dome. Or try another recipe too.

I also read in I think Planet Cake that you can level your cupcakes just like a cake - cut the dome off. Frosting and the decorating hides the fact that the top has been cut.

Cookies4kids Posted 26 May 2010 , 9:12pm
post #11 of 15

Linda--this is my favorite recipe for a domed cupcake. It may seem like cheating to some, but I love the taste and texture.
1 Betty Crocker cake mix made just as the directions say on the back of the box, but use 3 whole eggs instead of just whites.
NOW THE FUN PART: For the 1-1/4 cups of water you subsititue 3/4 of a cup with a liquor, eggnog, flavored liquid coffee creamer (try chocolate mint creamer with a chocolate cake mix) or any of the syrups made for coffee. I love using the MONIN syrups as they have so many wonderful flavors.
I also use the same syrup to brush on the cupcakes when they are hot out of the oven. I get a beautiful dome every time.

Marsha628 Posted 27 May 2010 , 7:03am
post #12 of 15

If you preheat your oven to 400, put in your cupcakes and then immediately turn the oven down to 350 you will end up with flat cupcakes. I read this somewhere on the internet. I've tried it twice so far with success each time.

LindaF144a Posted 27 May 2010 , 2:42pm
post #13 of 15
Quote:
Originally Posted by Marsha628

If you preheat your oven to 400, put in your cupcakes and then immediately turn the oven down to 350 you will end up with flat cupcakes. I read this somewhere on the internet. I've tried it twice so far with success each time.




I thought I read that this creates a dome. I did do this for my last batch of cupcakes, but didn't notice any difference from the first time I made them.
They came out flat, so your memory on this is better than mine. If I do find where I read they dome, I'll come back here and post it. But I probably won't because I can never find it when I want it. icon_razz.gif

AmandasCakes Posted 24 Aug 2010 , 1:50am
post #14 of 15

I usually bake my at 305 degrees and only fill about 2/3 full. It makes a perfect flat top icon_smile.gif

FromScratchSF Posted 2 Sep 2010 , 4:40am
post #15 of 15
Quote:
Originally Posted by LindaF144

I wish I could get my cupcakes to dome! They dome nicely in the oven and then flatten after they come out.

My latest batch is from Rose's Heavenly Cakes. It is on page 295 and she has a chocolate one that I haven't tried yet. I thought I was doing something wrong. But when I did an internet search and saw photos of others I found out that everybody else got the same result. Evidently the recipe is made to do that. I'm going to lesson the leavening and see if I can get a dome. Or try another recipe too.

I also read in I think Planet Cake that you can level your cupcakes just like a cake - cut the dome off. Frosting and the decorating hides the fact that the top has been cut.




Rose uses too much baking powder in her recipes for cupcakes, and they also pull from the liners (she always uses silicone baking, not paper). Decrease your baking powder. If you use one of her base cake flavors (white, yellow, chocolate) use 1tsp bk powder per rose factor and crank your oven up to 375. This works on just about every recipe of hers I've converted to cupcakes.

On the flip side, if you want flat cupcakes, use any Rose recipe!

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