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From Barbara's Kitchen Mastering the art of the beautiful, magazine-worthy cupcake

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Posted: Friday, March 8, 2013 7:28 am

Dear Barbara: When I make cupcakes, they look so little! The cupcakes that I see in magazines are nice and big and hold a good amount of frosting. I have tried filling the liners almost to the top with batter, but it just makes a mess, and the batter rises up over the edge of the tin and connects with surrounding batter and bakes that way. How can I make my cupcakes larger when all of the cupcake tins seem to be the same size? — Haley from Lodi

Dear Haley: Try using oversized cupcake liners. That should help somewhat. They sell them in most supermarkets. Some supermarkets, such as Raley’s, also sell oversized foil cupcake pans that come with 12 liners. I believe there are three pans, each holding four cupcakes. Still fill them two-thirds full of batter just like you would if they were regular size. Being foil, I assume the pans are meant to be disposable, but if you are careful, you can wash and reuse them. I have had mine for at least a year and they will still be used many more times. The larger cupcakes are especially nice if you plan to make filled cupcakes.

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