Hi everyone!

I am planning on making cupcakes for fathers day.  I love the chocolate domingo cake and would like to use the batter from it to make cupcakes.  Has anyone tried this?  Any suggestions?  Also I want my cupcakes to have a nice dome on them.  My cupcakes always bake up flat.  Should I let them sit a room temperature for about 20 minutes before I bake them?

Here’s a pic I found where someone made them with hazelnut mousseline—very pretty!  http://www.flickr.com/photos/julie2357/4292762291/

From the looks of the other pics—brioches, genoises, fruity items, etc—not to mention the beautiful piping—I suspect it was made by “our” Julie!!!!!

Thanks so much Anne!  They do look yummy.

My pleasure!  I also found this thread (http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/3797/)—Julie reports about her experience with Domingo cuppies, which is worth considering.

Liza, the Domingo makes tasty cupcakes!  In my experience, they are more prone to bake flat and/or crack on top than other butter cake cupcakes, so plan on decorating the tops.  I hardly ever have flat cupcakes with Rose’s butter cake recipes, perhaps my oven runs a bit fast.  But if you’ve baked them before and they’ve come out flat, I think it would be worthwhile to increase beating times slightly and to let them sit for a bit on the counter before baking.  You could also increase the oven temp a little bit.

And yes, that Flickr account is mine- I don’t think I’ve updated it since I started back to work, thanks for the reminder.