I just don't get this whole bit of putting more icing in the middle and leaving bare cake around the edge of a cupcake. To me, it doesn't look as appealing, it would make the cake dry out quicker, and it's more awkward to eat. Does anyone know if the practice originally started with mass-produced cupcakes, or with designers who thought it looked better?
Granted, some say if you ice too close to the wrapper it's messy to eat. Okay, I can sort of agree there. A small margin or something might be acceptable. But it seems like if this trend of avoiding icing the edges continues, we're going to have icing blobs the size of a quarter in diameter - might as well just make muffins instead of cupcakes and skip the icing altogether!