Cupcakes are straightforward to make at home and are well worth the effort for a sweet, delicious treat. However, achieving those perfect bakery-style raised tops has long eluded home cooks. You can achieve puffed-up, domed tops with all of your cupcakes with just a few tweaks to your technique. Try this method on your next batch of cupcakes, and prepare to impress your family and friends.
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Prepare your cupcake batter according to recipe directions. Pay special attention to ingredient amounts, since a heavy hand with baking powder can lead to flat or deflated cupcakes. When combining the ingredients, don't over-mix the batter. This can also lead to flat, dense cupcakes. Fold the ingredients together with a spatula until they are just combined.
Fill each cupcake liner no more than 3/4 of the way full. If you overfill your cupcake tins, the batter will have nowhere to expand to and will not rise properly.
Place your cupcakes into a preheated 200C oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest a cooler temperature, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the centre to rise, creating a domed top.
Reduce the temperature in your oven if you wind up with harsh peaks instead of soft domes. Aim for a temperature somewhere between the original and 200C. Or, preheat your oven to 200C, and then reduce the heat once you've placed the cupcakes inside.
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