I have made many cakes and no problem there, but I don't like to do cupcakes. It seems they're either too flat or, if they dome, they sort of hang over the edge of the paper like a lip. Does that make sense? Anyway, I'm wondering whether you use different recipes for cupcakes than for cakes? I've watched the cupcake shows and seen batter that was as thin as pancake batter and some so thick it was picked up with a scoop like cookie dough. Which is best? I ask because a good friend asked me to make 8 dozen cupcakes for a rehearsal dinner. She said I could pick the flavors, colors, toppers, etc. I want to do a very simple but elegant topper for them. But first, I have to figure out how to make the cupcakes turn out nicely. This is not for pay, it is a favor for a friend. Any advice would be greatly appreciated.
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10/10/12 at 8:37pm