post #1 of 3
I often make cupcakes using cupcake liners in cupcake pans. When baked there is always a "rim" around the edge of the cupcakes that I have to trim off, in order for a good appearance and to do a swirl of icing. I have tried using less batter for each cupcake, but to no avail. Is there a secret to avoiding this?
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post #3 of 3
less less batter. There is a point at which this won't happen, you just haven't gotten there yet
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