For those of you who make standard sized cupcakes, I'm curious about your preferences. Do you prefer:
1. Cupcakes that bake to the top of the liner (flat) or baked domed (mushroom like)?
2. Do you prefer regular height liners (11/4 inch tall) or extended height liners (13/8 to 11/2 inch tall)?
3. Do you like a large piped mound of icing, or a smaller amount (like a spatula swirl)?
1. I don't like the cupcakes to be flat, but I don't like a huge dome either, so an in between is perfect for me.
2. I prefer regular height liners, it's what I always use.
3. Not sure if this is considered a large amount, but this is the general amount of icing I put on top: http://www.cakecentral.com/gallery/i/3347998/sprinkled-cupcakes
I like my cupcakes with a slight dome, with a nice swirl of icing on it, and in the regular height liners.
It depends on the look you want and what you are going to do with the cupcake for decoration. For just a plain cupcake, I like a little dome and a generous amount of icing swirled in regular height liners.
I like a slight dome, regular liners and smaller swirl but covering the entire top of cupcake. I am always afraid the cupcake will dry out hence the covering of the top.
I like a rounded top where he highest point is maybe an inch over the liner and a modest swirl of icing that covers all the surface area.
Normally a flat top.
I'm in the moderate icing camp. I believe there should be a balance between the cake and icing. Too much icing and the cake is lost. I believe eating dessert shouldn't leave one feeling stuffed and overwhelmed; rather is should be just enough sweetness to satisfy.
But of course kids feel differently. A friend's 6 yr old daughter simply eats the icing, tosses the cupcake in the trash, then promptly announces she done with her cupcake and may she please have another.
Slightly doomed top, regular height and "normal" amount of icing.