My cupcakes always seem to have a "peak mountain top" from rising too much (I am assuming here). I have seen cupcakes that have a "table mountain" flat top.Is the trick just not adding so much rising agent.I am going to make some Christmas cupcakes and want a flat top so I can ice them properly. Does anyone have a cupcake recipe that produces "flat top" cupcakes or at least steer me in the right direction e.g how much less rising agent!I hope this makes sense. Thank you.
dice4,
Nov 25, 12:06am
Over mixing can result in the tops peaking. When you add the dry ingredients mix until just mixed. The cupcake recipe in the edmonds book is good. How much flour and baking powder are you using!
pheebs1,
Nov 25, 1:13am
also if your oven is to hot they will peak and shoot up if you under fill nd have a lower heat everything stays down much nicer for even icing
waswoods,
Nov 25, 1:53am
Cut the tops off to make them flat
shazzie10,
Nov 25, 3:24am
Thank you everyone.I do both overmixing and put in a very hot oven. Both ideas makes sense.I did think about cutting the tops off but it's not the same.Will try the endmonds cook book recipe. thanks again
ksr,
Nov 25, 7:19am
At cupcake class they told us to drop the temp 20 degrees and cook them longer!
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