Thank you so much for sharing the recipe and the idea of the fondant hearts on top. Thank you also for the tip about tilting the cupcakes so the bottom doesnt sweat...I have never heard that before but now it makes sense. Why some cupcakes will have a dome and others will not. I know that the higher the temperature the more we are going to have a peak, but I still believe that is also the kind of recipe that makes a difference. For example I know that my vanilla cupcakes have a dome in the oven but once out they kind of flat out...the marble cupcakes have a good dome which stays high even outside the oven. My banana cupcakes remain flat and if I fill the liners too much they look like mushrooms.... So, does anyone agrees with me that the peak is also obtained with specific recipes and is not just a temperature issue?? I am going to try your recipe tomorrow! They look fabulous! Raffaella Raffaella, here's what Susan Reid, one of our test kitchen experts, says: "Has to do with hydration of the batter. Wetter doughs may peak in the oven, but also may not hold themselves up as well. When we need nice peaky tops, we add another 2 tablespoons to 1/4 cup of flour to the batter. Gives more structure, and up they go." PJH And here's what our product development manager, Sue Gray, says: "Yes, temperature plus the recipe makes a difference. For a layer cake, you want the top to flatten out—you don’t want a large dome to cut off. Often adding a bit extra flour to a cake recipe will allow it to work as a cupcake recipe—if you want the dome—try just 2 tablespoons to start, as the cake texture will be drier. Or use cake flour if the recipe calls for all-purpose—cake flour sets its structure faster and often will dome. Each recipe has a different ratio of fat, flour, and sugar, so it is hard to give a rule that will give perfect results with all recipes. Another way to go about getting the dome is cutting the sugar by a small amount, and sometimes using an extra egg white will work…."

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