I Want Flat Topped Cupcakes!

Baking By bellasmommelissa Updated 25 Oct 2010 , 7:51pm by TrixieTreats

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bellasmommelissa Posted 25 Oct 2010 , 6:04pm
post #1 of 6

Hi everyone! Please, can someone help me??? How do I get flat topped cupcakes????

Sincerely,
Done with Domes

5 replies
 LeckieAnne  Cake Central Cake Decorator Profile
LeckieAnne Posted 25 Oct 2010 , 6:16pm
post #2 of 6

Well - depends on the recipe. The WASC cake recipe bakes flat.

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dancingqueen07 Posted 25 Oct 2010 , 6:43pm
post #3 of 6

I, too, want to ask the very same question last week. So after a bit of research, I made some cupcakes on Friday and made for the first-time ever perfect flat topped cupcakes and there was no Mount Vesuviuses in sight! I can offer two pieces of advice as to where I was going wrong. Firstly, I was putting too much mixture into each cupcake case and secondly I lowered the temperature by 10 degrees (as opposed to when I am baking a cake). The result was perfect flat topped cupcakes. Good luck.

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jewels710 Posted 25 Oct 2010 , 7:00pm
post #4 of 6

There is an article on cakejournal . com that expalines how to get either the flat top or the domed top...either way, it says that it has something to do with the ingreds and in which order they are mixed.

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imagenthatnj Posted 25 Oct 2010 , 7:25pm
post #5 of 6

Depends on the recipe.

My vanilla buttermilk cupcakes (at the end of this link) always bake flat. Temperature 325˚F.

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

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TrixieTreats Posted 25 Oct 2010 , 7:51pm
post #6 of 6

I use the same recipe for either a dome or flat top. As suggested by other posters....I bake at 325 for a bit longer and am careful not to over fill.

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