Cupcake decorating part 2

IMG_PF CC pink 2

I am ready with cupcake decorating part 2 and this is all about my favourite cupcake recipes.

Let us start with the cupcakes that I have received most questions about, the pink cupcakes (top picture in this post). It is all about the dome.

My best way to get a dome on cupcakes is not to cream the butter and the sugar, but to whisk the eggs and sugar and melting the butter with the milk, thats about it. Of course this method will change the texture of the cupcake to a more light and airy cupcake, but if the cupcake is going to be dipped in poured fondant this method is perfect.

That means, that with one recipe I can get “two” kinds of cupcakes. So what recipe is it then? It is the great vanilla cupcake recipe  from Joy of Baking, a fantastic baking site with many great cake and cupcake recipes btw. Other cupcake recipes can of course also make great domes but when it comes to poured fondant, vanilla cupcakes is my fave to choose.

So let me show you how this recipe works. First line a cupcake (muffin) pan with cupcake paper cases. Here I have used the “wonder” cupcake paper cases which are a bit higher than the more common ones. This also means that it takes a bit more batter, so you may only end up with 9 or 10 cupcakes instead of the normal 12 cupcakes.

Cupcake baking 1

Domed vanilla cupcakes:

1. Warm the milk with the butter so that the butter melts and set aside to cool down if too hot.

2. Whisk the eggs, sugar and vanilla until thick and creamy with the electric handheld mixer. Be careful not to whisk for too long as this can give to many air bubbles.

3. Mix in the milk and butter mixture.

4. Add the dry ingrediens and mix it all just until smooth and with no flour lumps.

This batter is more liquide, so I transfer the batter into a pitcher and pour it in to the paper cases. You can use a spoon to catch any batter drips there may come. Normally I would fill my paper cases 3/4 full with batter. If you only fill 3/4 with this vanilla recipe (egg & sugar), it will still make a nice little dome. But here I have added a little more batter about 2-3 tsp extra. This gives me, a higher dome and the cupcake rise as close as it can to the top of the paper cases. This also makes it easier to get a nice cover with the poured fondant. Place the cupcake (muffin) pan in the middle of the oven and bake until a toothpick comes out clean.

This is how they looked today when I baked them…..Beautiful right? (I know that ovens can vary and some gets good results and some not. I can of course not promise that you will get high domes, but I do hope that you will be lucky).

cupcake baking 2

During baking there can be some “vulcanos” in between, but that can easy be fixed the minute you take them out of the oven, by simply smoothing the cupcakes with the back of a spoon. This can also happen with the “original” method.

Just to show how nice they dome I have sliced two of them. The one on the left is the “egg & sugar” and the one on the right is the “butter & sugar”. By looking there may not be the big difference but in taste there is as the right ones are more moist. Remember that these cupcakes are best on the day they are baked. I ve stored them for 1 day and they will get a little sticky on the top, but still ok in taste. If you need to store them longer I would brush them lightly with a sugar syrup.

Cupcake baking 6

Other favourite cupcake recipes:

banana cupcakes

One bowl chocolate cupcakes

One last note: For more firm batter a ice cream scooper (size 16), is a perfect tool to scoop the batter into the cupcake paper cases and less messy.

If you like to read the other parts about my cupcake decorating, you can find them here:

Cupcake decorating part 1
Cupcake decorating part 3
Cupcake decorating part 4

Happy Caking

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. lisa says

    thank you so much for this method. i found the recipe that you cited for this article a bit heavy for my taste, but tried your method with a different recipe, and it worked like a charm. bravo to you!

  2. says

    Goodness this fondant icing was very difficult, it keeps running, so I thickened it but then it wasn’t glossy eventually out of 9 cup cakes I got 1 perfect, 2 OK and the other 2 will have to do! Don’t think I will be using this method again to time consuming :( .

    • Louise says

      It is time consuming, that’s the sad part of it. There is a great and much more quick recipe on MS http://www.marthastewart.com/335566/petits-fours-icing

      Decorating cupcakes with poured fondant is NOT an easy job. I too can get a result with only a few good ones. Try the icing from MS and give it another go. Remember if the icing get’s too hot it will loose it’s gloss. :-)

  3. says

    hello luise i try this recipe past week 4 my daugther b-day
    they come out exelent dome but kind a dry and 4 my test need more sweet ..
    but exelent recipe keep this one 4 me :)…..
    patty amezola :)

  4. beccabee says

    Fantastic recipe, and brilliant tutorial. Cakes are perfect little domes just like in your photo!

    Thank you so much for sharing

  5. Laura S says

    I love this recipe, it’s my new favorite! My one concern is, that some people said it was a little dry. What do you suggest to make it a little more moist? Maybe a little oil or shortening?

    • Anonymous says

      I always brush/soak the cupcakes with sugar syrup. I personally don’t find them dry when I use them with a poured fondant top. If it is with BC or fondant I make them by creaming butter and sugar and not the other way.

  6. Florence D Ascoli Debrot says

    Love your page Louise, even when some of them have to have some changes for our weather in Venezuela, always in summer or raining, never too cold.

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