AHow do i achieve a flat top cupcake? I use humming bird recipes. Is it a case of less mix per case? Thanks
lower the oven temp when baking
When I need mine flat, I first of all do not over beat the batter, that puts air into it. 2nd, fill your cupcake liners right away and pop them in the oven. They longer the batter sits out the better the chance of rising.
Another thing I've noticed, that all the cake recipes I have that call for vinegar, they come out flat. So add a few drops of vinegar. About 1 tablespoon. Should do the trick.
AThanku. Think i will have to experiment. What recipes do u use? X
Vanilla, wasc, triple chocolate, Chocolate mudd, Oreo cookie, Dreamsicle, Pina Colada, Carrot, Lemon, Pnut Butter. Those are my basic
Oops forgot to add red velvet.
We do flat top at work...well, sort of I suppose. We just take a serrated knife to them and level them to the top of the liner if they're over. We seal them with the BC before decorating them. They turn out just as cute.
I've learned two things on CC that have helped my cakes/cupcakes come out flat.
#1) Bake at 325 instead of 350.
#2) Press down on cake (or cupcake) top with clean towel immediately after you take it out of the oven.
I do the press down method too. Immediately after taking them out of the oven, cover the whole tray with a clean dish cloth or tea towel, put a large cookie sheet on top of that and use even pressure to press down for a couple of minutes. They will be flat. This MUST be done when the CC are right out of the oven or it won't work. I do this for my cakes too.
I do my cakes that way, well sorta.... I allow them to sit in the cake pan for about 10 min., shake them loose, put wax paper over them, put a cookie sheet on top and turn it over. Then pop in the freezer right away. They cool down and stay flat, so no cutting. Will have to try for the cc's