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Cupcake decorating part 2

by Louise 101 Comments

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.

IMG_PF CC pink 2

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 liquid, 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

Previous Post: « Cupcake decorating part 1
Next Post: 2 tier birthday cake »

Reader Interactions

Comments

  1. lisa

    January 20, 2013 at 8:05 PM

    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!

    Reply
  2. Christine

    June 3, 2012 at 1:03 PM

    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 🙁 .

    Reply
    • Louise

      June 3, 2012 at 10:17 PM

      It is time consuming, that’s the sad part of it. There is a great and much more quick recipe on MS https://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. 🙂

      Reply
  3. patty amezola

    May 16, 2012 at 3:17 PM

    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 🙂

    Reply
  4. Ninah Wechooseorganic

    April 11, 2011 at 1:36 PM

    A lot of times my cupcakes come out flat 🙁 Hopefully this recipe will bring out great domey cupcakes 🙂

    Reply
  5. beccabee

    March 18, 2011 at 11:07 PM

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

    Thank you so much for sharing

    Reply
  6. Laura S

    March 18, 2011 at 4:03 PM

    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?

    Reply
    • Anonymous

      March 18, 2011 at 4:13 PM

      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.

      Reply
  7. Mika8hiro

    February 12, 2011 at 1:00 PM

    what is batter?

    Reply
    • Anonymous

      February 12, 2011 at 10:26 PM

      Its cake batter

      Reply
  8. Florence D Ascoli Debrot

    January 23, 2011 at 2:37 PM

    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.

    Reply
  9. Karina

    January 18, 2011 at 11:15 PM

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

    Reply
    • Anonymous

      January 19, 2011 at 10:57 PM

      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.

      Reply
  10. Disneygirlwv7

    January 18, 2011 at 1:55 PM

    Thanks for sharing your secrets. This is a fabulous site….I am hooked!!!!

    Reply
  11. Linliv46

    January 16, 2011 at 2:34 AM

    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!

    Reply
  12. Linliv46

    January 15, 2011 at 9:21 PM

    I love it! You make it sounds so simple. Can’t wait to try your technique!

    Reply
  13. Karen

    December 17, 2010 at 2:59 AM

    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!

    Reply
  14. stefania

    November 14, 2010 at 3:02 PM

    ho seguito passo passo le tue indicazioni ed ecco il risultato
    https://noidueincucina.blogspot.com/2010/11/cupcake-arcobaleno.html
    complimenti davvero per tutto ciò che sai fare e per i tutorial, davvero utilissimi!
    Stefania

    Reply
  15. Jing Yi

    October 26, 2010 at 6:39 AM

    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 🙂

    Reply
  16. Lauren@Delicateflavors.com

    October 25, 2010 at 3:44 PM

    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?

    Reply
  17. sept2980

    October 25, 2010 at 5:25 AM

    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

    Reply
  18. Tammy

    October 25, 2010 at 3:56 AM

    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!

    Reply
  19. Lily

    October 3, 2010 at 9:33 PM

    Hi Louis,
    Questions :
    *** 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 ***
    Could you tell me for how long and with which mixer speed you whisk the eggs and sugar ?
    Do you whisk untill light and pale colour like making the traditional sponge cake roll ???

    Thank you in advance
    Regards,
    Lily

    Reply
  20. FrSchlumpf

    August 12, 2010 at 11:42 PM

    hi Louise
    Thanks for this Great Site!! i Love all the tutorials As i am a hobby baker but would like to dry my Hand at cake decorating.
    I have the Same qu As Seyi about how to increase the Vanille cupcake recipe so that i can get 12 cupcakes and not 8. Does 1just double the recipe?
    also i have a cupcake recipe that i always use (very similar to the Vanille cupcake recipe) i should Be able to use my recipe and Mix it the E&S way do you think?

    I also noticed that you said you Mix in the flour with the mixer, if you fold in the flour by hand does this not give the mixture a fluffier texture?

    Whilst typing this MSG my 1st try of the Dome cupcakes were in the oven and they just turned out beauitful dispite a couple with small bubble breaks.
    Thanks again for the E&S method.

    Reply
  21. Sandy

    August 3, 2010 at 11:19 AM

    I used this for my mushroomcc’s and it really added to the visual effect! Thanks so much for your tip.

    Here in Belgium the baking fenomenon is just getting started, so there isn’t a lot of information available yet.

    Reply
  22. Looby

    July 25, 2010 at 4:38 PM

    Hi Louise, I found your website yesterday and love it! I tried these domed cupcakes today..with not much success! They were VERY domed and wonky…and not smooth like yours – they had quite a stodgy texture…Im not sure what I did wrong..but like you say, practice makes perfect! Looby xx

    Reply
  23. Seyi

    July 16, 2010 at 4:18 AM

    Hi again,
    you said you use BC method for your regular CC. So are the domed cupcakes only good for poured fondant, while flat CC are good for swirls, plagues with toppers, etc or can you pipe swirls on domed CC
    look forward to your response

    Reply
  24. Seyi

    July 14, 2010 at 1:27 PM

    Hi Louise, I love your website. I want to use the joy of baking vanilla website and also want to use the high wall muffin cases.
    How do I get 12 cupcakes as the batter will not be enough?
    Do I have to scientifically add on more butter, sugar and flour in the right ratios,
    thanks look forward to your answer.

    Reply
  25. Louise

    June 30, 2010 at 11:15 PM

    elliness: I used poured fondant.

    Reply
  26. ellieness

    June 27, 2010 at 8:22 PM

    for the pretty pink cupcakes with the rose on top, did you use rolled fondant or poured to dip the cupcake into?

    Reply
  27. Louise

    June 6, 2010 at 12:08 AM

    Pankake: Thsi happens to me aswell and I would say that it is the oven that is the problem. When I bake sometime all comes out great and sometimes some comes out like you describe. You can try to bake a lower temp. I only bake my CC at 170C & no fan.

    Reply
  28. Pankake

    June 4, 2010 at 12:09 AM

    Hi There,

    Thank you so much for sharing this tip with us. I did it and my cupcakes had a gorgeous dome. The only problem I had was that that it didn’t dome in the centre but slanted to one side of the cupcake (so it was off centre). Have you come across this before? Or would you know what I did wrong and how I can correct it?

    Thanks again for all your wonderful tips.

    Reply
  29. JOVITA ALVAREZ

    June 1, 2010 at 1:14 AM

    me siento maravillada con esta pagina , les invito humildemente a visitarme
    saludos
    desde Santiago de Chile

    Reply
  30. Louise

    May 13, 2010 at 10:11 PM

    Ewa: I can see your point. Like I wrote in the post I suggest the E&S method for making cupcakes with poured fondant. Simply because I find it more easy to get a nice coating when the cc is domed. When I use PF I always soak my CC with syrup so they are still nice and moist to bite into. I dont find the B&S good when decorating with PF.

    I do use the B&S for my regular cupcakes 🙂

    Reply
  31. Ewa

    April 30, 2010 at 11:32 AM

    Louise, you are doing a fantastic job. Your tutorials are addictive and I have been staring at your beautiful creations all morning long! And thank you for sharing your wisdom! You have so so much and I would LOVE to be like you one day!

    I have a question about this post though. In the first paragraph under the picture of your pink cupcakes you say that the best method is not butter and sugar (beating) but egg and sugar (whisking)…then in the paragraph above your cut in half cupcakes you say that the butter and sugar cupcakes on the right are much more moist (I assume this means that they taste better also and are more airy). So I am confused because you recommend egg and sugar at the beginning of the post and then at the end of the post you say that there is a big difference in taste and the butter and sugar are more moist (which is something all bakers would want). So why would you suggest eggs and sugar and not butter and sugar (for their moistness)? They both clearly dome.

    Reply
  32. Louise

    April 17, 2010 at 9:28 PM

    Summer: I often only have the problem with the flat top when using vanilla. Never with chocolate recipes. Joy of baking have loads of great recipes and a chocolate cupcake recipe. But you can try and add a little cocoa powder to the flour?

    Reply
  33. Elny

    April 15, 2010 at 2:01 PM

    hi Louise,

    thanks for yr answers..

    blessings,

    Reply
  34. sgpmum

    April 14, 2010 at 5:31 AM

    thanks alot for sharing your secrets. I made mini cc using your recipe and technique last night and the domes turned out perfect. Will definately experiment using different recipes again.

    Reply
  35. summer

    April 9, 2010 at 12:56 AM

    ok first i have to say i love all of your tips…but i am still wondering has anyone tried this technique with any other flavor cc? like say chocolate? i have to make 4 dozen chocolate cuppies for a b-day party and really want domed ones but just cant figure out how to do it, they always come out flat….any suggestions?

    Reply
  36. Louise

    April 7, 2010 at 10:41 PM

    Elny:

    1: You can stir it in with the mixer. I always do that.
    2: mixer
    3: Poured fondant cupcakes should be soaked with sugar syrup first. I would say 3 days is the maximum. Fresh made taste just better.
    4: I dont recomend to freeze the cupcakes at all. You can if you have too, but not decorated. Also is there a chance that the paper cup loosen from the cc

    Reply
  37. Elny

    April 6, 2010 at 1:17 PM

    Hi Louise..

    Thanks for sharing.. if u dont mind, I have some questions..

    1. How do mix i the butter n milk mixture? By hand or mixer? All?
    2. How about the flour? By hand or mixer?
    3. How long can i keep this cupcakes which have been decorated by poured fondant or rolled fondant or buttercream or ganache etc??
    4. Can i freezed it?? The one hasn’t been decorated or has been decorated.

    Thanks once again for yr kindness and times..

    Blessings,

    Reply
  38. cakes to vijayawada

    April 5, 2010 at 8:08 PM

    I love cup cakes. I will try this your recipe this weekend.

    Reply
  39. Louise

    March 16, 2010 at 12:14 AM

    Rosie: Great!

    Nikki: Poured fondant taste sweet like sugar. I like the taste of it and some dont.

    Reply
  40. Nikki

    March 15, 2010 at 6:28 AM

    Hi Louise, awesome website! =)
    Just wondering how poured fondant taste?
    Do they taste good? =P

    Reply
  41. Rosie

    March 7, 2010 at 6:53 PM

    Hi Louise. Yes, I tried the original recipe and this gave the cupcakes a lighter texture. Thank you!

    Reply
  42. Louise

    March 1, 2010 at 9:36 AM

    Rosie: Have you tried to make it the “real” way and not the way that I have described? Though I dont think that this is one of those light textured cupcake recipes.

    Reply
  43. Rosie

    February 28, 2010 at 5:30 AM

    Thanks for the tip, Louise. I made these cupcakes and they turned out with perfect domes! However, the cupcake itself was too dense for my taste. Any tips on how to make it light and fluffy?

    Reply
  44. Margarete von Jezierski

    February 24, 2010 at 2:19 AM

    This is heaven to me, you give a lot and I wish life gives you more.
    Thank you for the website.

    Reply
  45. Holly

    February 11, 2010 at 7:47 PM

    I love this recipe as I am a keen baker and always struggle with getting a nice shape to the cupcakes. I just tried the recipe and it does work very well, however, in my case I also need better cake cases and a better tray to bake them in! The tray is shallow and cake cases spread so I end up with a wide, low cake 🙁 They did form a nice dome with this recipe though and I think that if I get better cases and a deeper tray, the cupcakes will be perfect. Thanks! 🙂

    Reply
  46. Louise

    January 17, 2010 at 11:17 PM

    Thank you! Im just happy to help other cake friends 🙂

    Reply
  47. Edith

    January 15, 2010 at 7:02 AM

    Louise, you are God send. For the longest time, I went around asking how people can give such nice dome shaped cupcake, but my effort failed till you come along.

    Love you to bits.

    Reply
  48. sandra

    January 3, 2010 at 2:15 PM

    Thank you louise for the recipe,I will try to get the joy of baking in the future and see if I will be successful.I have the Cake Journal as a shortcut on the desk top and appreciate all the effort and time you put into this site.It is truly a pleasure to visit here

    Reply
  49. Louise

    January 3, 2010 at 1:25 PM

    Sandra: I dont have any problems with the Joy of Baking site. But here is the recipe:

    Vanilla Cupcakes:
    (Makes about 12 cupcakes)

    1/2 cup (113 grams) unsalted butter, room temperature

    2/3 cup (130 grams) granulated white sugar

    3 large eggs

    1 teaspoon pure vanilla extract

    Zest of 1 large lemon (optional)

    1 1/2 cups (195 grams) all purpose flour

    1 1/2 teaspoons baking powder

    1/4 teaspoon salt

    1/4 cup (60 ml) milk

    Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

    For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

    In a separate bowl whisk together the flour, baking powder, and salt.

    With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

    Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

    Read more: https://www.joyofbaking.com/VanillaCupcakes.html#ixzz0bY0aWPHG

    Reply
  50. sandra

    January 3, 2010 at 5:42 AM

    I cannot connect to joy of baking website to get the vanilla cupcake recipe.Internet keeps aborting and will not allow page to open .Does anyone else have this happen? Can you please submit the recipe for these cupcakes as my attempts to obtain them are futile

    Reply
  51. Louise

    December 26, 2009 at 12:52 AM

    Judy: I always make my fondant decor days in advance. It may be a little hard on the outside but often still soft on the inside. But often people dont eat the decor.

    Reply
  52. Judy

    December 7, 2009 at 10:19 AM

    Great work Louise! I am rather passionate about cupcake decoration too. Love working with fondant. Not greasy and messy. Your photos inspire me helluva lot. Thanks for revealing the “dome” secret. Sometimes I like to fashion some fondant decos ready but hesitate because I don’t know whether they would be still edible a fortnite later. Any advice on this please? Glad I found your blog!

    Reply
  53. Rosemarie

    November 9, 2009 at 8:11 PM

    Where do you purchase Wonder Cup cake papers. I am in NYC. Email me please, I am desperate! momroe47@yahoo.com

    Reply
  54. Louise

    October 20, 2009 at 8:21 PM

    Cupcaked: im not sure that it will work with other recipes? I have not tried it out I must say. If you should make chocolate CC’s this way I would start out with only to use cocoa powder and not melted chocolate.

    Reply
  55. Cupcaked

    October 19, 2009 at 8:20 AM

    thank you so much for this recipe these cup cakes are wonderful my question is can you use this technique for other recipes and if so how? i love the dome effect on these and i have tried making chocolate cupcakes and many others and i just simply can’t get them to turn out anywhere near how these do

    Reply
  56. Meliana

    October 6, 2009 at 12:51 AM

    Thank you so much louise,
    I will try your recipe soon. my recipe seems vary every time sometimes dome sometimes not. your cupcake looks very pretty.

    Reply
  57. Êlyza Brigitt

    September 30, 2009 at 6:18 PM

    Hello, I’m Brazilian and I do not know many places where they make delicious cakes, I loved it, try to do here. Kisses.

    Reply
  58. Louise

    September 6, 2009 at 9:59 PM

    Im so happy that this was a helpful tip for all of you. 🙂

    dpotter: Ohh great!! I will try this for sure. Thx for the feedback.

    Reply
  59. Sharlaine

    September 2, 2009 at 12:29 AM

    Louise thank you so much for the tutorial, I tried the recipe today as you suggested melting the butter and warming them both (butter and milk) they came out perfectly domed and without a crack. I will have to work on slowly adding the flour to avoid the lumps, thanks now I’ll try the poured fondant on them and see how that works.

    Reply
  60. Pily

    August 25, 2009 at 7:24 PM

    They look sooo pretty…. 🙂

    Reply
  61. Lori @ RecipeGirl

    August 25, 2009 at 3:32 PM

    I love these cupcake posts. Very helpful!! And thanks for the link to “Bake it Pretty” site- I’m in trouble now… I want to order everything!

    Reply
  62. dpotter

    August 25, 2009 at 2:18 AM

    hi again, used this method and they turned out super, i melted 75ish g of white choc. with the butter and milk, added 100g ish of blueberries and 75g ish of chopped white choc to the batter before putting em in the trays and they were yummy, topped them with your italian meringue buttercream and they looked fantastic…..

    Reply
  63. Louise

    August 24, 2009 at 9:57 AM

    Theresa: I always heat & melt my milk/butter in the MW and sometimes its a little to hot to add in the mixture. Therfor I set it aside until it is lukewarm.

    You are right about the room temp. butter & milk but that is if you are creaming butter and sugar. Whit the other way that I do it I melt the butter and warm up the milk a little.

    Karen: that should be fine yes.

    Reply
  64. Karen

    August 23, 2009 at 5:32 PM

    Hi Louise! I’ve read your blog for a couple of months and I love all the tips! I’m just a beginner and have learned a lot here. I had some internet issue and couldn’t add you on my blog, but I’ve already done it, is that ok?
    Have a great day!

    Reply
  65. zarina

    August 23, 2009 at 7:06 AM

    thank you soooo much for all your generous tips, Louise. you’ve been a great aspiration to all cake bakers and decorater’s around the globe.

    Reply
  66. Siri

    August 22, 2009 at 5:02 PM

    Hi Louise!
    I love your work so much! This tutorial is just great! I made my first wedding cake and cupcakes a month ago, and I would not have been able to do that without you. Because of that, I have an award for you over at my blog. I hope you´ll have a great weekend!

    Siri

    Reply
  67. Theresa

    August 20, 2009 at 12:47 AM

    Ok, I will probably look like a moron here. Please clarify. “Warm the butter with the milk and set aside till luke warm.” Does this mean in a sauce pan on the stove??? I guess I ask because I am so used to being told add butter at room temp. This is new to me. Thanks.

    Reply
  68. Rita

    August 19, 2009 at 2:13 PM

    As usual…another lesson we all needed! Thank you Louise! I need every lesson you teach us!
    Rita – Greer, SC, USA

    Reply
  69. Louise

    August 19, 2009 at 11:42 AM

    Diana Miranda: I would suggest you to try and search for sugar free cupcake recipes on google.

    Connie: No its not corn syrup but equal parts of white granulated sugar and water that you cook into a stock syrup.

    Didi: Well you never know 🙂 Maybe I will make a small how to on them and throw it in before part 3.

    dpotter: I have not tried to make these with any extra addings. So you will have to try and see. I would love to know the results.

    Theresa: I have edited that part in the post so please look again, thanks.

    Fabbys: I think cupcakes tend to harden and get dry from being refrigerated. So no I would not do it.

    Kimberly: Im glad that you liked the MMF recipe 🙂

    Reply
  70. Kimberly

    August 19, 2009 at 2:38 AM

    Hi, I just loved the MMF recipe. I used it to make a love bug cake for my 7 year old niece. She loved it and ate the icing first, safe to say a Hit!! Can’t wait to try the cupcakes with this dipped fondant.

    Reply
  71. apparentlyjessy

    August 19, 2009 at 1:06 AM

    I love learning new tricks when it comes to cupcakes, can never know enough! Thank you for sharing your secrets, I want to make some of these beauties immediately!

    Reply
  72. Jennifer

    August 19, 2009 at 12:25 AM

    These are so great I can’t wait to try them!

    Reply
  73. Fabbys

    August 18, 2009 at 9:45 PM

    Louise, I love your cupcakes!!!

    Tell me, these cupcakes can be refrigerated?

    Reply
  74. Theresa

    August 18, 2009 at 8:56 PM

    Wow, you may have solved my dilemma I am a girl that believes cupcakes should have domes. Amazing you figured out how to guarantee this. My question is I don’t understand exactly what Iam supposed to be doing with the milk and butter. Do I melt the butter to a liquid state and combine it with the milk. Do I leave it out till room temperature and then mix the two together? Please explain. I am excited to try this recipe.

    Reply
  75. dpotter

    August 18, 2009 at 8:51 PM

    thanks louise, these look super! im wondering if i could add blueberries and white chocolate to your recipe, would it effect the rise in em?

    Reply
  76. kathrin

    August 18, 2009 at 8:49 PM

    Thanks for the great tip!

    Reply
  77. Gabby

    August 18, 2009 at 7:57 PM

    Hi Louise, thanks so much for posting this, I had no idea about this trick on how to get a perfect dome! 🙂 Always a joy to read your blog!

    Reply
  78. Simone

    August 18, 2009 at 6:18 PM

    Thank you Louise for sharing this recipe!

    Reply
  79. Didi

    August 18, 2009 at 5:48 PM

    Hi Louise – I love love love your baking creations. Those cupcakes are soooo adorable! Will you do a cupcake decorating part 3 and show how you make the cute little rose bud toppers?

    Reply
  80. Sweeties

    August 18, 2009 at 4:54 PM

    Thanks so much for all you secrets! I struggle with cupcakes. My recipes all turn out differently and I never know if they will have a dome or flat top. You have solved many mysteries for me!

    Reply
  81. Connie

    August 18, 2009 at 4:41 PM

    It’s rare that I make and give cupcakes all in the same day so I know about the sticky problem. I have not heard of the syrup technique. Does it change the taste? Are you talking about corn syrup??
    Thanks – love your blog!

    Reply
  82. Annette

    August 18, 2009 at 3:37 PM

    Thank you Louise, I will need to try your method for stunning cupcakes 😉

    Reply
  83. Sue

    August 18, 2009 at 4:14 PM

    Thanks for the great tips! Your cupcakes are perfect!

    Reply
  84. Sandee

    August 18, 2009 at 3:47 PM

    Thank you so much for the wonderful tip! I had not heard of this recipe variation before, and I will deffinatley try it on some cupcakes I plan on making for a birthday party next month!

    Reply
  85. Andrea Kopp

    August 18, 2009 at 3:40 PM

    I will certainly try this recipe one day.
    Thanks a lot for mentioning Joy of Baking. It is a wonderful webpage. And I am on a diet ! grrrr
    ho ho

    Reply
  86. Steph

    August 18, 2009 at 3:11 PM

    Wow, that is really interesting!! I love comparisons. I personally prefer a fluffier texture so this is even better because your method will also get the nicely domed top!

    Reply
  87. Diana Miranda

    August 18, 2009 at 3:04 PM

    My mother and 3 sisters are Diabetic, can you help me with a sugar free cupcake recipe, or any home made cake.?
    I love your webpage it helps a lot.
    Thanks Diana from Puerto Rico

    Reply
  88. Kimberly of Raleigh, NC

    August 18, 2009 at 2:47 PM

    PERFECT! Thank you for providing this beautiful, helpful site. I learn so much from each Cake Journal-I save them! You are so talented-I appreciate you sharing your helpful lessons.

    Reply
  89. Nickey

    August 18, 2009 at 1:20 PM

    Thanks Louise for sharing you’re baking secrets with us!
    I’m going to give these 3 recipes a try! Hoping for the same effect as you created !

    take care,

    Nickey

    Reply
  90. Jessica

    August 18, 2009 at 2:19 PM

    I’m going to try this today!

    Reply
  91. Melanie

    August 18, 2009 at 2:18 PM

    very nice!

    Reply
  92. Gis

    August 18, 2009 at 1:46 PM

    They look sooo pretty Lou 😀

    Reply
  93. Helena

    August 18, 2009 at 1:18 PM

    Thanks for sharing – they look really light and delicious!

    Reply
  94. LynHitchins

    August 18, 2009 at 1:18 PM

    Thank you for sharing this with us, my cupcakes do not normally dome so I am looking forward to trying these.

    Reply
  95. Linda o´holy sweet!

    August 18, 2009 at 1:15 PM

    what a great tip Louise!!! 🙂

    Reply
  96. dina

    August 18, 2009 at 1:10 PM

    I love Joy of baking and have tried many recipes. I just bought a book called “baking from scratch in half the time” and it also has great recipes.

    Reply
  97. Santi

    August 18, 2009 at 1:09 PM

    Thank you so much Louise. This lesson is mean so much to me.You have taught me a lot.

    Reply

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