Does anyone know how professional bakers get that nice high top (meaning the cupcakes rise high over the paper or foil liners) ? My cupcakes are usually very good, some times from a doctored mix or from scratch, but they only come up a little beyond the liner even though I fill them 2/3 full. I've tried filling them half way, but they then don't even rise to the top in that instance. Very puzzling. Thanks for any help out there.