Cupcake decorating part 2
I am ready with cupcake decorating part 2 and this is all about my favourite cupcake recipes.
Let us start with the cupcakes that I have received most questions about, the pink cupcakes below. It is all about the dome.
My best way to get a dome on cupcakes is not to cream the butter and the sugar, but to whisk the eggs and sugar and melting the butter with the milk, thats about it. Of course this method will change the texture of the cupcake to a more light and airy cupcake, but if the cupcake is going to be dipped in poured fondant this method is perfect.
That means, that with one recipe I can get “two” kinds of cupcakes. So what recipe is it then? It is the great vanilla cupcake recipe from Joy of Baking, a fantastic baking site with many great cake and cupcake recipes btw. Other cupcake recipes can of course also make great domes but when it comes to poured fondant, vanilla cupcakes is my fave to choose.
So let me show you how this recipe works. First line a cupcake (muffin) pan with cupcake paper cases. Here I have used the “wonder” cupcake paper cases which are a bit higher than the more common ones. This also means that it takes a bit more batter, so you may only end up with 9 or 10 cupcakes instead of the normal 12 cupcakes.
Domed vanilla cupcakes:
1. Warm the milk with the butter so that the butter melts and set aside to cool down if too hot.
2. Whisk the eggs, sugar and vanilla until thick and creamy with the electric handheld mixer. Be careful not to whisk for too long as this can give to many air bubbles.
3. Mix in the milk and butter mixture.
4. Add the dry ingrediens and mix it all just until smooth and with no flour lumps.
This batter is more liquide, so I transfer the batter into a pitcher and pour it in to the paper cases. You can use a spoon to catch any batter drips there may come. Normally I would fill my paper cases 3/4 full with batter. If you only fill 3/4 with this vanilla recipe (egg & sugar), it will still make a nice little dome. But here I have added a little more batter about 2-3 tsp extra. This gives me, a higher dome and the cupcake rise as close as it can to the top of the paper cases. This also makes it easier to get a nice cover with the poured fondant. Place the cupcake (muffin) pan in the middle of the oven and bake until a toothpick comes out clean.
This is how they looked today when I baked them…..Beautiful right? (I know that ovens can vary and some gets good results and some not. I can of course not promise that you will get high domes, but I do hope that you will be lucky).
During baking there can be some “vulcanos” in between, but that can easy be fixed the minute you take them out of the oven, by simply smoothing the cupcakes with the back of a spoon. This can also happen with the “original” method.
Just to show how nice they dome I have sliced two of them. The one on the left is the “egg & sugar” and the one on the right is the “butter & sugar”. By looking there may not be the big difference but in taste there is as the right ones are more moist. Remember that these cupcakes are best on the day they are baked. I ve stored them for 1 day and they will get a little sticky on the top, but still ok in taste. If you need to store them longer I would brush them lightly with a sugar syrup.
Other favourite cupcake recipes:
One last note: For more firm batter a ice cream scooper (size 16), is a perfect tool to scoop the batter into the cupcake paper cases and less messy.
Happy Caking
Louise
1. Santi
August 18th, 2009 1:09 pm
Thank you so much Louise. This lesson is mean so much to me.You have taught me a lot.
2. dina
August 18th, 2009 1:10 pm
I love Joy of baking and have tried many recipes. I just bought a book called “baking from scratch in half the time” and it also has great recipes.
3. Linda o´holy sweet!
August 18th, 2009 1:15 pm
what a great tip Louise!!!
4. LynHitchins
August 18th, 2009 1:18 pm
Thank you for sharing this with us, my cupcakes do not normally dome so I am looking forward to trying these.
5. Helena
August 18th, 2009 1:18 pm
Thanks for sharing – they look really light and delicious!
6. Nickey
August 18th, 2009 1:20 pm
Thanks Louise for sharing you’re baking secrets with us!
I’m going to give these 3 recipes a try! Hoping for the same effect as you created !
take care,
Nickey
7. Gis
August 18th, 2009 1:46 pm
They look sooo pretty Lou
8. Melanie
August 18th, 2009 2:18 pm
very nice!
9. Jessica
August 18th, 2009 2:19 pm
I’m going to try this today!
10. Kimberly of Raleigh, NC
August 18th, 2009 2:47 pm
PERFECT! Thank you for providing this beautiful, helpful site. I learn so much from each Cake Journal-I save them! You are so talented-I appreciate you sharing your helpful lessons.
11. Diana Miranda
August 18th, 2009 3:04 pm
My mother and 3 sisters are Diabetic, can you help me with a sugar free cupcake recipe, or any home made cake.?
I love your webpage it helps a lot.
Thanks Diana from Puerto Rico
12. Steph
August 18th, 2009 3:11 pm
Wow, that is really interesting!! I love comparisons. I personally prefer a fluffier texture so this is even better because your method will also get the nicely domed top!
13. Annette
August 18th, 2009 3:37 pm
Thank you Louise, I will need to try your method for stunning cupcakes
14. Andrea Kopp
August 18th, 2009 3:40 pm
I will certainly try this recipe one day.
Thanks a lot for mentioning Joy of Baking. It is a wonderful webpage. And I am on a diet ! grrrr
ho ho
15. Sandee
August 18th, 2009 3:47 pm
Thank you so much for the wonderful tip! I had not heard of this recipe variation before, and I will deffinatley try it on some cupcakes I plan on making for a birthday party next month!
16. Sue
August 18th, 2009 4:14 pm
Thanks for the great tips! Your cupcakes are perfect!
17. Connie
August 18th, 2009 4:41 pm
It’s rare that I make and give cupcakes all in the same day so I know about the sticky problem. I have not heard of the syrup technique. Does it change the taste? Are you talking about corn syrup??
Thanks – love your blog!
18. Sweeties
August 18th, 2009 4:54 pm
Thanks so much for all you secrets! I struggle with cupcakes. My recipes all turn out differently and I never know if they will have a dome or flat top. You have solved many mysteries for me!
19. Didi
August 18th, 2009 5:48 pm
Hi Louise – I love love love your baking creations. Those cupcakes are soooo adorable! Will you do a cupcake decorating part 3 and show how you make the cute little rose bud toppers?
20. Simone
August 18th, 2009 6:18 pm
Thank you Louise for sharing this recipe!
21. Gabby
August 18th, 2009 7:57 pm
Hi Louise, thanks so much for posting this, I had no idea about this trick on how to get a perfect dome!
Always a joy to read your blog!
22. kathrin
August 18th, 2009 8:49 pm
Thanks for the great tip!
23. dpotter
August 18th, 2009 8:51 pm
thanks louise, these look super! im wondering if i could add blueberries and white chocolate to your recipe, would it effect the rise in em?
24. Theresa
August 18th, 2009 8:56 pm
Wow, you may have solved my dilemma I am a girl that believes cupcakes should have domes. Amazing you figured out how to guarantee this. My question is I don’t understand exactly what Iam supposed to be doing with the milk and butter. Do I melt the butter to a liquid state and combine it with the milk. Do I leave it out till room temperature and then mix the two together? Please explain. I am excited to try this recipe.
25. Fabbys
August 18th, 2009 9:45 pm
Louise, I love your cupcakes!!!
Tell me, these cupcakes can be refrigerated?
26. Jennifer
August 19th, 2009 12:25 am
These are so great I can’t wait to try them!
27. apparentlyjessy
August 19th, 2009 1:06 am
I love learning new tricks when it comes to cupcakes, can never know enough! Thank you for sharing your secrets, I want to make some of these beauties immediately!
28. Kimberly
August 19th, 2009 2:38 am
Hi, I just loved the MMF recipe. I used it to make a love bug cake for my 7 year old niece. She loved it and ate the icing first, safe to say a Hit!! Can’t wait to try the cupcakes with this dipped fondant.
29. Louise
August 19th, 2009 11:42 am
Diana Miranda: I would suggest you to try and search for sugar free cupcake recipes on google.
Connie: No its not corn syrup but equal parts of white granulated sugar and water that you cook into a stock syrup.
Didi: Well you never know
Maybe I will make a small how to on them and throw it in before part 3.
dpotter: I have not tried to make these with any extra addings. So you will have to try and see. I would love to know the results.
Theresa: I have edited that part in the post so please look again, thanks.
Fabbys: I think cupcakes tend to harden and get dry from being refrigerated. So no I would not do it.
Kimberly: Im glad that you liked the MMF recipe
30. Rita
August 19th, 2009 2:13 pm
As usual…another lesson we all needed! Thank you Louise! I need every lesson you teach us!
Rita – Greer, SC, USA
31. Theresa
August 20th, 2009 12:47 am
Ok, I will probably look like a moron here. Please clarify. “Warm the butter with the milk and set aside till luke warm.” Does this mean in a sauce pan on the stove??? I guess I ask because I am so used to being told add butter at room temp. This is new to me. Thanks.
32. A_Flama
August 21st, 2009 6:13 pm
Great TIPS!!!
Thanks for sharing and good blogging!!!
33. Siri
August 22nd, 2009 5:02 pm
Hi Louise!
I love your work so much! This tutorial is just great! I made my first wedding cake and cupcakes a month ago, and I would not have been able to do that without you. Because of that, I have an award for you over at my blog. I hope you´ll have a great weekend!
Siri
34. zarina
August 23rd, 2009 7:06 am
thank you soooo much for all your generous tips, Louise. you’ve been a great aspiration to all cake bakers and decorater’s around the globe.
35. Karen
August 23rd, 2009 5:32 pm
Hi Louise! I’ve read your blog for a couple of months and I love all the tips! I’m just a beginner and have learned a lot here. I had some internet issue and couldn’t add you on my blog, but I’ve already done it, is that ok?
Have a great day!
36. Louise
August 24th, 2009 9:57 am
Theresa: I always heat & melt my milk/butter in the MW and sometimes its a little to hot to add in the mixture. Therfor I set it aside until it is lukewarm.
You are right about the room temp. butter & milk but that is if you are creaming butter and sugar. Whit the other way that I do it I melt the butter and warm up the milk a little.
Karen: that should be fine yes.
37. dpotter
August 25th, 2009 2:18 am
hi again, used this method and they turned out super, i melted 75ish g of white choc. with the butter and milk, added 100g ish of blueberries and 75g ish of chopped white choc to the batter before putting em in the trays and they were yummy, topped them with your italian meringue buttercream and they looked fantastic…..
38. Lori @ RecipeGirl
August 25th, 2009 3:32 pm
I love these cupcake posts. Very helpful!! And thanks for the link to “Bake it Pretty” site- I’m in trouble now… I want to order everything!
39. Pily
August 25th, 2009 7:24 pm
They look sooo pretty….
40. Sharlaine
September 2nd, 2009 12:29 am
Louise thank you so much for the tutorial, I tried the recipe today as you suggested melting the butter and warming them both (butter and milk) they came out perfectly domed and without a crack. I will have to work on slowly adding the flour to avoid the lumps, thanks now I’ll try the poured fondant on them and see how that works.
41. Louise
September 6th, 2009 9:59 pm
Im so happy that this was a helpful tip for all of you.
dpotter: Ohh great!! I will try this for sure. Thx for the feedback.
42. Êlyza Brigitt
September 30th, 2009 6:18 pm
Hello, I’m Brazilian and I do not know many places where they make delicious cakes, I loved it, try to do here. Kisses.
43. Meliana
October 6th, 2009 12:51 am
Thank you so much louise,
I will try your recipe soon. my recipe seems vary every time sometimes dome sometimes not. your cupcake looks very pretty.
44. Cupcaked
October 19th, 2009 8:20 am
thank you so much for this recipe these cup cakes are wonderful my question is can you use this technique for other recipes and if so how? i love the dome effect on these and i have tried making chocolate cupcakes and many others and i just simply can’t get them to turn out anywhere near how these do
45. Louise
October 20th, 2009 8:21 pm
Cupcaked: im not sure that it will work with other recipes? I have not tried it out I must say. If you should make chocolate CC’s this way I would start out with only to use cocoa powder and not melted chocolate.
46. Rosemarie
November 9th, 2009 8:11 pm
Where do you purchase Wonder Cup cake papers. I am in NYC. Email me please, I am desperate! momroe47@yahoo.com
47. Judy
December 7th, 2009 10:19 am
Great work Louise! I am rather passionate about cupcake decoration too. Love working with fondant. Not greasy and messy. Your photos inspire me helluva lot. Thanks for revealing the “dome” secret. Sometimes I like to fashion some fondant decos ready but hesitate because I don’t know whether they would be still edible a fortnite later. Any advice on this please? Glad I found your blog!
48. Louise
December 26th, 2009 12:52 am
Judy: I always make my fondant decor days in advance. It may be a little hard on the outside but often still soft on the inside. But often people dont eat the decor.
49. sandra
January 3rd, 2010 5:42 am
I cannot connect to joy of baking website to get the vanilla cupcake recipe.Internet keeps aborting and will not allow page to open .Does anyone else have this happen? Can you please submit the recipe for these cupcakes as my attempts to obtain them are futile
50. Louise
January 3rd, 2010 1:25 pm
Sandra: I dont have any problems with the Joy of Baking site. But here is the recipe:
Vanilla Cupcakes:
(Makes about 12 cupcakes)
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz0bY0aWPHG
51. sandra
January 3rd, 2010 2:15 pm
Thank you louise for the recipe,I will try to get the joy of baking in the future and see if I will be successful.I have the Cake Journal as a shortcut on the desk top and appreciate all the effort and time you put into this site.It is truly a pleasure to visit here
52. Edith
January 15th, 2010 7:02 am
Louise, you are God send. For the longest time, I went around asking how people can give such nice dome shaped cupcake, but my effort failed till you come along.
Love you to bits.
53. Louise
January 17th, 2010 11:17 pm
Thank you! Im just happy to help other cake friends
54. Holly
February 11th, 2010 7:47 pm
I love this recipe as I am a keen baker and always struggle with getting a nice shape to the cupcakes. I just tried the recipe and it does work very well, however, in my case I also need better cake cases and a better tray to bake them in! The tray is shallow and cake cases spread so I end up with a wide, low cake
They did form a nice dome with this recipe though and I think that if I get better cases and a deeper tray, the cupcakes will be perfect. Thanks! 
55. Margarete von Jezierski
February 24th, 2010 2:19 am
This is heaven to me, you give a lot and I wish life gives you more.
Thank you for the website.
56. Rosie
February 28th, 2010 5:30 am
Thanks for the tip, Louise. I made these cupcakes and they turned out with perfect domes! However, the cupcake itself was too dense for my taste. Any tips on how to make it light and fluffy?
57. Louise
March 1st, 2010 9:36 am
Rosie: Have you tried to make it the “real” way and not the way that I have described? Though I dont think that this is one of those light textured cupcake recipes.
58. Rosie
March 7th, 2010 6:53 pm
Hi Louise. Yes, I tried the original recipe and this gave the cupcakes a lighter texture. Thank you!
59. Nikki
March 15th, 2010 6:28 am
Hi Louise, awesome website! =)
Just wondering how poured fondant taste?
Do they taste good? =P
60. Louise
March 16th, 2010 12:14 am
Rosie: Great!
Nikki: Poured fondant taste sweet like sugar. I like the taste of it and some dont.
61. cakes to vijayawada
April 5th, 2010 8:08 pm
I love cup cakes. I will try this your recipe this weekend.
62. Elny
April 6th, 2010 1:17 pm
Hi Louise..
Thanks for sharing.. if u dont mind, I have some questions..
1. How do mix i the butter n milk mixture? By hand or mixer? All?
2. How about the flour? By hand or mixer?
3. How long can i keep this cupcakes which have been decorated by poured fondant or rolled fondant or buttercream or ganache etc??
4. Can i freezed it?? The one hasn’t been decorated or has been decorated.
Thanks once again for yr kindness and times..
Blessings,
63. Louise
April 7th, 2010 10:41 pm
Elny:
1: You can stir it in with the mixer. I always do that.
2: mixer
3: Poured fondant cupcakes should be soaked with sugar syrup first. I would say 3 days is the maximum. Fresh made taste just better.
4: I dont recomend to freeze the cupcakes at all. You can if you have too, but not decorated. Also is there a chance that the paper cup loosen from the cc
64. summer
April 9th, 2010 12:56 am
ok first i have to say i love all of your tips…but i am still wondering has anyone tried this technique with any other flavor cc? like say chocolate? i have to make 4 dozen chocolate cuppies for a b-day party and really want domed ones but just cant figure out how to do it, they always come out flat….any suggestions?
65. sgpmum
April 14th, 2010 5:31 am
thanks alot for sharing your secrets. I made mini cc using your recipe and technique last night and the domes turned out perfect. Will definately experiment using different recipes again.
66. Elny
April 15th, 2010 2:01 pm
hi Louise,
thanks for yr answers..
blessings,
67. Louise
April 17th, 2010 9:28 pm
Summer: I often only have the problem with the flat top when using vanilla. Never with chocolate recipes. Joy of baking have loads of great recipes and a chocolate cupcake recipe. But you can try and add a little cocoa powder to the flour?
68. Ewa
April 30th, 2010 11:32 am
Louise, you are doing a fantastic job. Your tutorials are addictive and I have been staring at your beautiful creations all morning long! And thank you for sharing your wisdom! You have so so much and I would LOVE to be like you one day!
I have a question about this post though. In the first paragraph under the picture of your pink cupcakes you say that the best method is not butter and sugar (beating) but egg and sugar (whisking)…then in the paragraph above your cut in half cupcakes you say that the butter and sugar cupcakes on the right are much more moist (I assume this means that they taste better also and are more airy). So I am confused because you recommend egg and sugar at the beginning of the post and then at the end of the post you say that there is a big difference in taste and the butter and sugar are more moist (which is something all bakers would want). So why would you suggest eggs and sugar and not butter and sugar (for their moistness)? They both clearly dome.
69. Louise
May 13th, 2010 10:11 pm
Ewa: I can see your point. Like I wrote in the post I suggest the E&S method for making cupcakes with poured fondant. Simply because I find it more easy to get a nice coating when the cc is domed. When I use PF I always soak my CC with syrup so they are still nice and moist to bite into. I dont find the B&S good when decorating with PF.
I do use the B&S for my regular cupcakes
70. JOVITA ALVAREZ
June 1st, 2010 1:14 am
me siento maravillada con esta pagina , les invito humildemente a visitarme
saludos
desde Santiago de Chile
71. Pankake
June 4th, 2010 12:09 am
Hi There,
Thank you so much for sharing this tip with us. I did it and my cupcakes had a gorgeous dome. The only problem I had was that that it didn’t dome in the centre but slanted to one side of the cupcake (so it was off centre). Have you come across this before? Or would you know what I did wrong and how I can correct it?
Thanks again for all your wonderful tips.
72. Louise
June 6th, 2010 12:08 am
Pankake: Thsi happens to me aswell and I would say that it is the oven that is the problem. When I bake sometime all comes out great and sometimes some comes out like you describe. You can try to bake a lower temp. I only bake my CC at 170C & no fan.
73. ellieness
June 27th, 2010 8:22 pm
for the pretty pink cupcakes with the rose on top, did you use rolled fondant or poured to dip the cupcake into?
74. Louise
June 30th, 2010 11:15 pm
elliness: I used poured fondant.