How can I bake flat cupcakes?
I always bake either too short or too domed cupcakes! (And the domed cupcakes don't rise on the edges) My baking powder and soda's just fine, I did the water experiment and it fizzled so its usable. I want cupcakes that will rise evenly on the surface without being undercooked or burnt. I don't mind a few cracks, I can easily cover that up. I heard that with cake, rap the pan a few times before sending it into the oven but I'm not sure if that will work with cupcakes, too! I'm so frustrated, I see Laura Vitale and Stephanie from Joy Of Baking take their pans out with perfect flat and rised cupcakes and they don't do anything before sending their pans into the oven. Any tips? Thanks a ton xo
Just want to make sure I understand what you're after - you want cupcakes that rise just to the top of the papers, with a flat surface?
If you are using a recipe you like, and it otherwise turns out good cupcakes, my first thought would be to experiment with how full your pan is. And measure for consistency. One of those ice cream scoop-like tools, maybe, but something that will help you get the same amount of batter in each cup, every time.
Start by changing one thing at a time - don't go messing with your recipe, your oven temp, and the fullness of the pan all at once - that way you'll know what works and what doesn't.
Why don't you give us more details about your recipe, mixing, and oven temp/time - maybe something you're doing will jump out at someone?
The rapping the pan on the counter trick eliminates air
bubbles. I do it when I'm letting my 4yo sous help and she cranks the mixer to high and the batter gets over-beaten.
yes, you can rap cupcake pans. :)
is it the same recipe each time, or just the same result?
have you checked your oven's calibration? the high domes mean the cupcakes are rising too quickly, meaning the oven may be too hot. you can try lowering the temp by 25 degrees and see what happens.