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. Karina says

    Thank you for sharing! Is there a recipe that avoid them to be moist when we store them for 1 day?
    greetings from Brazil!!!!

    • Anonymous says

      Do you mean stopping the poured fondant from being wet? Cupcakes decorated with PF should be stored in a cardboard cake box where it’s not 100% air tight or the moisture from the PF and the cupcake will soften the PF.

  2. Linliv46 says

    Thank you sooo much for sharing this recipe and your tips! The best “dome” I have ever had and I have made thousands of cupcakes!

  3. Karen says

    Thank you so very much for these excellent tutorials. I will definitely try this. I am a beginner when it comes to making cupcakes, so I really appreciate these tutorials very much. Yours are absolutely gorgeous!

  4. says

    Hi Louise! Thanks so much for sharing your favorite cupcake recipe, I tried it out and although mine had a crack down the middle, they were great cupcakes to work with, very easy to decorate. I also blogged about it. Just thought I’d let you know :)

  5. says

    I tried this method on my Banana Cupccake and they came out with a perfect dome. :) Thank you very much. I just mixed the eggs, sugar and vanilla until they are well mixed.

    One question, would cake flour works better than the all purpose flour in the Vanilla cupcake recipe?

  6. sept2980 says

    Hi really love ur blog….may I know roughly how long do I have to wisk the egg with sugar? is it on high speed?

    Thanks
    sept2980

  7. says

    I’ve been researching the issue with flat tops for 7 months now. Sometimes I get domes sometimes I don’t….argh! And I’m using the same receipe, too. Even with my chocolate cc sometimes high other times flat muffin tops with a out edge. Although I was going to try this but since you mentioned they won’t be moist and light, then my hunt continues. However in my trials, I did find that a lower oven temp can’t hurt and the most important tip let the batter rest in the pan. I found this out by accident while I was waiting for my cake to bake, after 40 minutes I throw it my cupcakes and for the first time EVER I got a perfect batch of domed cupcakes with no rejects!!!! I WAS THRILLED! However my chocolate cc this weekend had flat top with an outer edge, granted I only let them rest for 15 minutes but it totally sucks when this happens. p.s. love your site!

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