Cupcake That Looks Like This! ???
Baking By LaurenSprinkles Updated 20 Mar 2014 , 2:39am by RedneckHippie
Hi there cakers! Okay I have a question. a serious question. I have been baking cupcakes for a few years now but none of my cupcakes come out fluff. They are all very tasty, but for me, I need them to LOOK the part not just taste it. Lol, Ive attached photos for you all to see, and am wondering if any of you out there has a recipe that makes a fluffy cupcake that LOOKS like these. I am a scratch baker. And these cupcake pictures are from scratch by the way I cant believe it either they are perfectly fluffed up like a box mix!. Thank you sooo much in advance!
-Lauren
AI've read in a Wilton book to add a tsp or 2 of meringue powder to the batter. Seemed to "fluff" the last cake I made.
I will try this tonight thank you so much!
Quote:
Good question!
Well if you are referring to the dome mine weren't doming either, so I read on here in a post to bake at 375 for 5 minutes than 350 the rest of the way.... IT WORKS AWESOME! I now start all my cupcakes out at 375 than I turn the oven back down to 325 for the remaining 13-15 minutes. " 325 is a personal choice of mine it seems to leave more moisture inside of cupcakes"
Wow I am definitely going to try this tonight! Thank you so much! I appreciate it! Do you take them out at all or just leave them in and nock the oven temp down to 325?
Quote:
Good question!
Well if you are referring to the dome mine weren't doming either, so I read on here in a post to bake at 375 for 5 minutes than 350 the rest of the way.... IT WORKS AWESOME! I now start all my cupcakes out at 375 than I turn the oven back down to 325 for the remaining 13-15 minutes. " 325 is a personal choice of mine it seems to leave more moisture inside of cupcakes"
I do this as well when I need them to dome and it works perfect.
NOOOOOOOO DONT REMOVE THEM! 
lol the all caps is serious, but if you remove them half you will lose the hot air that's going to make them DOME. After your 5 minute timer goes off just turn the oven down to 325 and let them finish baking. I normally do about 6 minutes at 375, when Im doing batters containing sour cream, heavy cream, cream cheese, or butter milk. I find they don't dome as easy as my other batters and I think it maybe because they are sooooooooooooooooooooooooooo rich.
hope this is helpful let me know.
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