I am new to this forum, and was hoping someone could please tell me how to get flat topped cupcakes. Everytime i bake cupcakes i get a dome on top, but need to cover flat topped cupcakes this weekend. thanks in advance.
I'm am not much of a cupcake baker, but I do remember reading a thread about high top versus flat cupcakes. It seems that it can depend on many factors - different recipes produce different results, and I remember it being mentioned that starting your oven on a higher temperature, then turning it down after a few minutes worked for some.
I hope someone with more experience with cupcakes can come on and give more information
Hi! I find that if I fill the liners 1/2 full I will have flat tops....fill 2/3 full and the result is a dome top. HTL
I fill my pans then pick up the trays and gently drop them (about a half an inch or so) on to the counter repeatedly, to let the air out. This works for me!
I have found that if I use all purpose flour I get a domed top but if I use cake and pastry flour I get a flat top. This is in cake extender recipes that call for an extra cup of flour.
Fill cases 1/2 full, don't over-beat, drop the temperature back to 160oC, and check your ingredients
Are you using a recipe the uses self-raising flour? If so, change to plain flour plus baking powder ..
If you have to use self-raising flour, substitute 1/3 - 1/2 self-raising with plain flour ..
after I baked cupcakes, I put a cutting board om the pan and push till the board hits the pan. Then I'll flip both the board and the pan over. The cupcakes are now upside down. I turn them by hand, and they are is flat topped as you can have.
The recipe doesn't matter. I fill them for about 1/2