How about a thread to seriously discuss making cupcakes?????

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i'm all for a cupcake thread!

yummymummy posted a recipe that i've tried about four times now and it hasn't failed me. it makes perfectly domed cakes, doesn't overflow at all.

i'd love to know about different ways to decorate cupcakes, poured fondant, swirls, etc.

it's so cute! post a picture! now you're making me wanna run to the mall and grab some ramekins LOL

Yes Yes Yes!! PLEASE!! First cupcake wedding in the fall and I really want to know!

What do you charge?
What size are they - "regular" cupcake size" Larger?

How do I get the dome and not the Shrinker? I baked them too long I heard?

Details all you cupcakers! DETAILS!!

I'd love to know about filling cupcakes. I got one of the long bismarck tips, but it didn't seem to help much. I only had a tiny bit of filling in the top part of the cupcake. Very disappointing.

what i do is preheat my oven at 400 then once the cupcakes are in i lower it to 325. a trick i learned from cupcake blog.

I am really excitied to find out others' ideas, tips, etc. for making cupcakes, because I think they are such fun to decorate! Maybe someone can offer me some suggestions for the problem I always seem to have: When I make white or yellow cupcakes, they always rise up real nice, but as soon as I take them out of the oven to cool, they fall flat. Maybe it is because I had been using a box mix, and following the instructions on the box. I am not sure. But it does not happen when I bake chocolate cupcakes. Just white or yellow. Odd, huh?

I adore cupcakes - GREAT vehicle for frosting!

Unfortunately I was very silly and did not take a picture of these fabulous chocolate strawberry cupcakes that I made recently. But while they're a little time consuming, they're not difficult and they came out FABULOUS.

Start with 24 of your favorite chocolate cupcakes.

Make 24 chocolate strawberries by melting 12 ounces chopped dark chocolate with about 1 1/2 Tablespoon canola oil. Wipe strawberries carefully, dip, and set on a parchment covered pan. Chill until firm.

Melt 8 ounces chopped dark chocolate with 1 cup heavy cream to make ganache; stir well. Dip the tops of the chocolate cupcakes in the ganache to coat. Chill for about 10 minutes until set.

Melt 3 ounces of chopped white chocolate with 1/4 cup heavy cream to make ganache. Let cool. Whip 3/4 cup heavy cream to medium peak, and add white chocolate ganache. Continue whipping until ganache is incorporated and at stiff peak. Fill a pastry bag with a large star tip with whipped cream, and pipe a swirl on top of each ganache'd cupcake. The swirl should be about 1/3 to 1/2 the diameter of the cupcake in size.

Top each whipped cream swirl with one chocolate strawberry.

(almost done - promise!)

Melt 2 ounces of chopped milk chocolate with 1/2 teaspoon of canola oil. Using either a pastry bag with a very small round tip or a sandwich bag with a tiny bit of the corner snipped, drizzle the milk chocolate over the strawberries lightly, making sure that it drizzles over the whipped cream and onto the dark chocolate ganache.

Chill to set - these do need to keep refrigerated.

If you're taking them somewhere - keep one or two for yourself, because they disappear FAST.

I LOVE cupcakes! I have a recipe for a Peanut Butter Cupcake thats really dense, and really rich. I think they are one of my favorites. They are great with any kind of Chocolate icing. I'll find it and post.

January, I had the same problem with the white and yellow batter, by fluke I found that if you refrigerate the batter for 30-60 minutes, they stay domed after they back.

I would think for a wedding, a standard size cupcake is equivalent to a "wedding slice" of cake, and the cost would be equivalent as well. While I rarely bake-for-profit, most of the cupcakes I do would have to cost $2-$4 each and I could see going higher for some of the very fancy ones. Additionally, since most of my recipes make 24 cupcakes, I require they order in multiples of 12.

Also with wedding cupcakes, you usually do a 6 or 8 inch matching cake to have something to cut.

I use a 1 and 5/8 ounce scoop to portion out my standard size cupcakes, and bake at 350 for about 20 minutes. I get flat-tops just above the paper line with that method, and that's what I prefer as a decorating base.

This is a great idea! I see many future posts written on this thread. The Martha Stewart Cupcake week got me excited to make more cupcakes. Here is a good You Tube video to make simple flowers on cupcakes.
http://youtube.com/watch?v=E9qtZwHHmx4

Get yourself an apple corer. Use it to "core" out a section in the middle of the cupcake. Fill the hole with filling and place a 1/2" "plug" to cover the filling. Neat, clean and easy