This recipe makes 20-25 standard-sized cupcakes. If you need more or less than that, adjust the measurements accordingly. For example, if you want to make 40 cupcakes, use 4 cups (950 mL) of flour, 1 teaspoon (4. 9 mL) of salt, 4 teaspoons (20 mL) of baking powder, etc. You could also use mini cupcakes. A recipe that makes 20 standard cupcakes can be used to make about 60 mini cupcakes.
Soften the butter by leaving it out for a few hours before you start mixing your batter. Use a mixer if possible, as the batter will be much harder to stir with a wooden spoon. Vanilla will add a sweeter flavor, which is a great way to sweeten up your typical boxed cake mix. [6] X Research source
You can check if your cupcakes are done by sticking a toothpick into the center of one cupcake. Pull it back out and check to see if there is wet batter on it. If so, your cupcakes need some more time. Put them in for 5 more minutes, then check on them again. When the toothpick comes back dry, your cupcakes are ready to go. If you’re making mini cupcakes, bake for 10-15 minutes. [9] X Research source
Make this squirt of frosting roughly circular and slightly smaller than the bottom of the cupcake, but don’t fill it in.
You can find a cupcake cake pan online or at a specialty baking store.
You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.
When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!
Use a long, flat, serrated knife for the most even cut.
If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.
You can use round baking pans or stainless steel bowls to bake your cakes. If you don’t have four bowls of the same size, simply pour the batter into the same bowl one cake at a time.
You can check if your cake is done by sticking a toothpick into the center. Pull it back out and check to see if there is wet batter on it. If so, put your cake back in for 5 minute intervals, checking the toothpick each time. When it comes back dry, your cake is ready to go.
Put some cake scraps on the very top of the dome if you need to round it off.
Level off any rounded tops to keep the cake stable. Trim away any pointy sides as well.
You can buy fondant online or at baking stores, or make your own at home.
For a cleaner look, use a spoon to indent the fondant around the tubes at the very bottom of the cake.
