This used to not be a problem for me. Now all of a sudden my cupcakes are flat. I bake all my cakes/cupcakes at 350 degrees, so why is it changing now. I just don't understand why my cupcakes are going flat and not having the dome look. Any info would be much appreciated...thanks
CakeDiva70
This is a doctored recipe, so I stopped using it because the cake was overflowing. So maybe I will start using it again for the cupcakes. Thanks!
I read on a cc thread to start baking the cupcakes at 400 for about 5 minutes, then reduce the heat to 325 for the remainder of the time. I do this, and the ccs dome perfectly. HTH
check out this journal. I used her advice and I got fabulous size domes. Although they domed to the side I got advice from ther CC'ers and they said to rotate the cupcakes half way though baking.
http://www.cakejournal.com/archives/cupcake-decorating-part-2
How old is your baking powder?
Well I guess that might be one of the problems why you don't get the same result that you wanted. Buy a new one! 
Three tips:
1. For a dome, you need to make sure the batter is light. Always blend things together ONLY AS MUCH AS NEEDED. Over mixing will result in a dense cupcake.
2. Whipping the butter and sugar until it is fluffy is a great way to get a light cuppie.
3. DO NOT open the oven until you are sure they are close to being done. Cupcakes are tempermental, and like constant heat (or the 400-350 works too). Just don't let the breeze in!
How long has it been since you tested the temperature of your oven? I started getting weird results on my cupcakes and couldn't figure it out -- I had an oven thermometer and everything. Well, it was an OLD oven thermometer and had stopped working properly, and the oven, also old, had gotten 'off,' and when I fixed that, I fixed my cupcakes.
I read on a cc thread to start baking the cupcakes at 400 for about 5 minutes, then reduce the heat to 325 for the remainder of the time. I do this, and the ccs dome perfectly. HTH
I tried this with Paula Deen's red velvet cupcake recipe and I got a nice domed cupcake. It worked fabulous!
I once read that if you let your batter sit a few minutes before popping into the oven it would dome well. I've done it since and it works everytime.
So true....and this actually happened by accident for me! I had some batter left over and sitting in my pan while the others were baking. The first batch didn't have a dome, but the last batch all puffed up into a dome (the batter that sat)...so this totally works!!!!
I once read that if you let your batter sit a few minutes before popping into the oven it would dome well. I've done it since and it works everytime.
So true....and this actually happened by accident for me! I had some batter left over and sitting in my pan while the others were baking. The first batch didn't have a dome, but the last batch all puffed up into a dome (the batter that sat)...so this totally works!!!!
This worked for me today also. I also find that the ones that sit out bake faster than the first batch. Can't figure that one out.
How do you get that perfect cupcake swirl. What tip do you use?
Quote by @%username% on %date%
%body%