Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

How do I make a perfect round cupcake top?

I tried making it "perfect" several times.But my cupcake does not turn out to be a perfect muhsroom top when its cooked. Its always half up and half down. And the texture is not smooth..Pls help!

Update:

I read somewhere it could be because I over batter it.I use the electric mixer.The oven im not too sure..i'll check it.

Thanks!

5 Answers

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  • 1 decade ago
    Favorite Answer

    Perfect Cupcakes Made From Any Cake Batter

    Batter enough for a 2-layer cake makes about 24 regular-sized cupcakes or 60 mini-cupcakes.

    Line cupcake cups or muffin tin with paper liners. Lines can be found in various colors and seasonal designs.

    Fill liners 2/3 full of batter (about 1/3 to 1/2 cup regular sized and 2 tablespoons for mini cups). For a larger cupcake, add more batter. Remember that the batter may spread over the edges of the pan. Be sure to lightly grease pan edges when making large cupcakes.

    Bake cupcakes in a 350 degrees F. oven. It takes about 21 to 26 minutes for regular-sized cupcakes and about 10 minutes for mini-cupcakes. Be sure to read the recipe for exact instructions as the batter density may vary.

    Ice Cream Cones may also be used for baking cupcakes in.

    Decorating cupcakes is about like decorating sugar cookies. It’s up to your imagination. Frost them then add sprinkles, candies or piped-on decorative designs.

    Lunchbox cupcakes should be sliced horizontally and then frosted on the inside. Wrap in plastic wrap for freshness.

    Store unfrosted cupcakes in the freezer for about 2 months. Freeze small batches of icing to be used with the cupcakes.

  • Bobyns
    Lv 4
    1 decade ago

    If you are making them from scratch try different recipes. Look at the ratio of sugar, butter, flour and eggs and see if that makes a difference.

    You also might be having trouble with your oven temperature.

    Different pans can also affect the rising of the cake. A cast iron muffin tin has a different heat conductivity than aluminum, Teflon or steel. The actual shape of the muffin pans vary as well.

    So there are a lot of variables that go into the perfect cupcake. Betty Crocker also has a 1-800 # and they might be able to help you. The Joy of Cooking Cookbook also has a section about how to get a muffin to rise correctly.

    I always practice a recipe several times. I bet you might discover it is the pans or the oven not heating right. It's only a guess.

    Source(s): Life experiences- Cooking class.
  • 1 decade ago

    Ultra Moist Starbucks Chocolate Cupcakes

    2 cups flour

    2 cups sugar

    3/4 cup cocoa powder

    2 teaspoons baking soda

    1 teaspoon baking powder

    1 teaspoon salt

    2 large eggs

    1/2 cup canola oil

    1 cup milk

    1 teaspoon vanilla

    8 ounces starbucks black coffee, cooled (or any brand can be substituted)

    Preheat oven to 350°.

    In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.

    Stir in sugar, cocoa powder, salt, baking soda and baking powder.

    Alternate stirring in flour and milk.

    Don't worry if batter seems runny to you, this is normal and makes the cake so moist!

    Pour batter into two greased 9-inch round cake pans.

    Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.

    Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).

    After cake has cooled, remove and frost with your favorite icing.

    TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.

    Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

  • Anonymous
    5 years ago

    You buy a round pan, and make sure you grease it and let it rise on its own before taking it out and do not open the oven a lot.

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  • did you mix the batter right?

    does your oven cook evenly?

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