I would just like advice on how to get the perfect, rounded, "muffin top" cupcakes. Do they require certain recipes? Additions to regular cake recipes? What? Please help!
Okay 23 people have looked at this, can anyone out there help? Any advice at all??? Please
I think it's just the amount of batter.
Do you measure? Threads talking about it seem to agree on 1/3 cup batter per 'normal' cup pan.
also try starting the oven at 400 then after 5min turn down to 350 that is what a lot of people do on here with cupcakes. I just recently started doing that and it makes a big difference.
ps I only use 1/4 cup scoop for my cupcakes and they are plenty big
What sort of recipe do you use? It sounds as though it rises nicely if you use 1/4 cup; do you beat your egg whites, or something? Give, give, girl! LOL
actually all my recipes are based on the wasc recipe! Just docotred box mixes!
The suggestion for baking the cupcakes at 400 for 5 minutes than 325 for the rest of the time works great. Ever since I started doing this, I can always be sure that the cupcake will dome. Hasn't failed me yet not matter what recipe I use. I got the info from cakejournal, and on cc.
How long (total) do you bake your cupcakes for (using the 400 degree method for the first 5 min.)?
I usually bake at 400 for 5 minutes and 350 for 10-13 minutes
The method I follow is similar but times are slightly different...7 minutes on 400 and reduce to 350 for 8 minutes. It works nicely and the dome is beautiful. Works well for most recipes.
I also do the 400/350 method, but bring the oven to 400 and drop to 350 as soon as I put the cupcakes in. Don't have to babysit the oven as much, but still get the dome. I also fill about 2/3 full but have filled slightly more as well for a larger top, only a touch more. My times vary upon recipe. The range is anywhere from 14-18 minutes total. Then for a second batch, I increase the temp to 400 as soon as I pull out the pan and start all over.
Oh, thanks so much everyone! Will certainly try measuring & the 400/350-325 method! Appreciate it
How does this translate to a commercial convection oven? I'm about to begin using my rental kitchen and that's what they have... and I've never 'convected' before! lol
Instructions on my convection oven are to reduce baking temperatures by 25˚F. Mine is not a commercial though, so I hope it's the same across all ovens.
Also with convection you have to reduce cooking time. I am going to try this cupcake technique this weekend. I will start with 375 degrees (convection) and drop down to 325 once I put the cupcakes in. I usually only have to bake them about 10 minutes in my convection oven (and I don't have the best brand in the world, but it is a good brand that I love love love)
Ohhhh, would greatly appreciate hearing the results!
If you use doctored box mixes, Pioneer Woman has a doctored mix recipe that is PERFECTION! I've gone through a billion recipes and always had falling vanilla cupcakes, no matter what I tried (batter level changes, oven temp changes, etc). I mostly bake scratch but plain vanilla is the bane of my existence. I use the Pioneer Woman's instructions but also add pudding mix, and an extra 1/3 C milk/water as well as oil/butter. I also use bake them at 400 for 6 minutes and 325 for the rest of the time. Hope this helps
UPDATE FOR CONVECTION:
Okay, I did a test run on my cupcakes in my convection oven. I preheated to 375 convection and used 1/4 c batter for each cupcake. I put them in the oven and immediately reduced temp to 325 convection. I baked for 12 minutes. They rose beautifully and cooked evenly. I do rotate my pans at halfway mark to ensure even browning (I know you aren't supposed to have to in convection, but I am overly paranoid). However, using 1/4 cup batter in a non-doctored cake mix, (Duncan Hines) I had only enough to do 23 cupcakes.
awesome! thank you... I'm going to see if we can go in and do some experimental baking to familiarize ourselves with the oven difference before we're actually 'official'.
Thankst's great info!
i never heard of adjusting temps...i will try that...here's my trick...
i beat the batter....wait 5 minutes beat again for a bit...then put batter in a ziplock bag....cut a corner and almost "pipe" into the muffin tin....i get nice muffin tops
I've done the 400, then drop to 350 as soon as i get the cupcakes in the oven. Depending on the recipe I use, I've had ones that spread instead of dome, ones that dome and then fall as soon as they cool, and using same recipe but different liners has given different results too. Crazy! I will definitely try waiting the 5 minutes before dropping the temp and see how that works.
The best baking system for muffin tops, cupcake tops and many other snack items is muffin top magic. Check out the website buymuffintopmagic.com.