10 Tips for Baking the BEST Cupcakes
We not only focus on COOKIES this month, but we also wet our feet in the cupcake decoration department. I love your response so far for the September grilling challenge recipe! I hope you have fun decorating sunflowers, and building self-confidence. Because that's what I want from this challenge: education + increased confidence + pleasure + delicious.
With events back to school, cake sales, weddings, showers, and autumn cakes falling in full this month, I think this is the best time to share other basic cake posts.
And cupcakes call our names ...
I compiled a list of 10 of my best cupcake tips - all geared to help you make a better batch. Get your oven heated, friends, because you will have itching after reading this!
1. Follow the Recipe
Alright, duh. This sounds very clear, right? Actually no! We often change ingredients in recipes based on what we have. Bowing eggs, reducing sugar, using liquid sweeteners instead, multipurpose instead of cake flour, making baking soda for powder (no! Don't do it!), Egg whites, not whole eggs, etc. I do not advise doing this until the recipe states. Don't sabotage your time, energy, and money! Ingredients are needed for a reason and, more often than not, the cupcake recipe fails is because the recipe is not followed correctly. I'm also guilty!
I always recommend following the recipe the first time you try it, then make changes as you wish next time.
2. Room Temperature Material
This one can be a little too long so I'll just point you to my entire post on the subject. In short: "room temperature" is not listed next to the material for fun. There are science and a valid reason behind it. If the recipe requires room temperature ingredients, use room temperature ingredients. See the article I linked to in this paragraph for further clarification.🙂
3. Don't Over-mix, Don't Under-mix
Not too much, not too little. Make sure you mix the cupcake mixture together * only until * wet and dry are combined. Too much-mixed dough, good for cakes, cupcakes, bread, muffins, etc., suitable for baking with a difficult texture.
Not to get all NERDY to you or anything (hey, have we met?) But if you mess up the dough, you run the risk of developing excessive gluten. This results in squat-looking cupcakes, densely textured cupcakes, and cupcakes that taste very good. Stir until there are no more flour bags. And maybe a few more seconds to get rid of the big bump.
Likewise, don't undermix - obviously, we want all the ingredients combined.
4. High-Quality Cupcake Liners
Did you know that cupcake liner is a big deal?!?! It seems ridiculous, right? I started using a higher quality + oil resistant liner a few years ago. My cupcake stopped sticking to the side of the wrapper (ugh I hate that !!) and the liner no longer emits oil. If a cupcake liner feels cheap, it might be cheap. I swear by this parchment paper liner or any quality liners labeled "oil resistant".
5. Fill in the Cupcake Pans Correctly
Did you know that one simple step can make or break your batch? This is often something that we completely ignore - just pour/spoon the mixture into the cupcake wrapper and bake it. Well, depending on the recipe, you can fill too much or not fill the liner too much. This leads to:
a cupcake that rises then sinks
cupcake "mushroom tops"
overflowed
Unfortunately, most recipes don't tell you how far to fill your liner. My general rules? 2/3 full (about 3 tablespoons less). All my cupcake recipes change when filled at this height - with the exception of my chocolate cupcake. 1/2 full is very important there!
With events back to school, cake sales, weddings, showers, and autumn cakes falling in full this month, I think this is the best time to share other basic cake posts.
And cupcakes call our names ...
I compiled a list of 10 of my best cupcake tips - all geared to help you make a better batch. Get your oven heated, friends, because you will have itching after reading this!
Alright, duh. This sounds very clear, right? Actually no! We often change ingredients in recipes based on what we have. Bowing eggs, reducing sugar, using liquid sweeteners instead, multipurpose instead of cake flour, making baking soda for powder (no! Don't do it!), Egg whites, not whole eggs, etc. I do not advise doing this until the recipe states. Don't sabotage your time, energy, and money! Ingredients are needed for a reason and, more often than not, the cupcake recipe fails is because the recipe is not followed correctly. I'm also guilty!
I always recommend following the recipe the first time you try it, then make changes as you wish next time.
2. Room Temperature Material
This one can be a little too long so I'll just point you to my entire post on the subject. In short: "room temperature" is not listed next to the material for fun. There are science and a valid reason behind it. If the recipe requires room temperature ingredients, use room temperature ingredients. See the article I linked to in this paragraph for further clarification.🙂
3. Don't Over-mix, Don't Under-mix
Not too much, not too little. Make sure you mix the cupcake mixture together * only until * wet and dry are combined. Too much-mixed dough, good for cakes, cupcakes, bread, muffins, etc., suitable for baking with a difficult texture.
Not to get all NERDY to you or anything (hey, have we met?) But if you mess up the dough, you run the risk of developing excessive gluten. This results in squat-looking cupcakes, densely textured cupcakes, and cupcakes that taste very good. Stir until there are no more flour bags. And maybe a few more seconds to get rid of the big bump.
Likewise, don't undermix - obviously, we want all the ingredients combined.
Did you know that cupcake liner is a big deal?!?! It seems ridiculous, right? I started using a higher quality + oil resistant liner a few years ago. My cupcake stopped sticking to the side of the wrapper (ugh I hate that !!) and the liner no longer emits oil. If a cupcake liner feels cheap, it might be cheap. I swear by this parchment paper liner or any quality liners labeled "oil resistant".
5. Fill in the Cupcake Pans Correctly
Did you know that one simple step can make or break your batch? This is often something that we completely ignore - just pour/spoon the mixture into the cupcake wrapper and bake it. Well, depending on the recipe, you can fill too much or not fill the liner too much. This leads to:
a cupcake that rises then sinks
cupcake "mushroom tops"
overflowed
Unfortunately, most recipes don't tell you how far to fill your liner. My general rules? 2/3 full (about 3 tablespoons less). All my cupcake recipes change when filled at this height - with the exception of my chocolate cupcake. 1/2 full is very important there!
If the dough is very thin, use a bowl that has a spout and pour the mixture into each cup. If the mixture is thick, use a large spoon or ice cream spoon if you want.
6. Oven Thermometer, Every Time
Unless you have a new or regularly calibrated oven, your oven temperature is most likely inaccurate. Isn't that crazy ?? When you set your oven to 350 ° F, it might not really be 350 ° F inside. It can only be turned off a little - 10 degrees or more. Or more than that - 100 degrees or even more. Although this might not seem like a big deal to you, it is a big problem for grilled food!
Temperature mismatch causes dry baked goods. Bake uneven cakes and cupcakes. Very brown or undercooked in the middle. And as you know, when it comes to baking - accuracy is everything; there is little room for error. Having an oven that has a bad temperature can damage the things you burn, not to mention the time, energy and money spent. Cheap medicine is an oven thermometer. Place it in your oven so you always know the real temperature. Trust me!
Do you have a convection oven? Read # 7 in this post.
7. 1 Wave in the Middle
Only 1 batch at a time inside the center of the oven. I realize that sounds crazy !! But my reason is that you get the high-quality effects whilst the oven best concentrates on 1 batch. If you really need to bake a couple of batch at a time, ensure you rotate the cupcake pan from the pinnacle rack to the bottom rack numerous times inside the baking process to inspire even browning. And rotate the pan too. The oven has a hot spot!
But if you only make 1 batch: the center of the oven. That's an oven magic place.
8. Bounce-Back Test
You can determine whether a cupcake batch is done in the oven by testing it with a toothpick, right? You know, put a toothpick in the middle of the cupcake and if it comes out clean, it's done? Of course, it works. But this is what I always do. And you don't have to waste time and look for toothpicks!
Remove the cupcake from the oven or leave it to your choice. Press the cupcake gently. If the cupcake has bounced back completely, that's a sign they're done. If your fingers leave a dent in the cupcake, they need more time. So easy. I always do this!
And this great little trick can be used on muffins too.
9. Allow it to Cool Fully
This sounds like a no-brainer, but we are often in a hurry - including me. Especially when I need to photograph cupcake recipes! Decorating cupcakes before getting really cool is a recipe for disaster. The frozen layer will melt. Every time I need a batch of cupcakes to cool quickly, I let it cool for 10 minutes in a cupcake pan. Then I take it out of the pan and glue each cupcake in the freezer for about 20 minutes. They are cool and ready for decoration. Easy and fast.
10. Save Properly
An unfrozen cupcake is still left at room temperature for several days. Cover them tightly and they will remain soft, moist and smooth until you are ready to decorate them. After you freeze them, they may be for one or two days at room temperature, but must be cooled afterward. I always let the cupcakes come to room temperature before serving. The cupcake itself tastes the best!
Traveling with cupcakes? I own and love this cupcake bearer. I have 3 of them. Sturdy, tall top (for high decoration!), And keep the cupcake in its place.
adapted from: sallysbakingaddiction
6. Oven Thermometer, Every Time
Unless you have a new or regularly calibrated oven, your oven temperature is most likely inaccurate. Isn't that crazy ?? When you set your oven to 350 ° F, it might not really be 350 ° F inside. It can only be turned off a little - 10 degrees or more. Or more than that - 100 degrees or even more. Although this might not seem like a big deal to you, it is a big problem for grilled food!
Temperature mismatch causes dry baked goods. Bake uneven cakes and cupcakes. Very brown or undercooked in the middle. And as you know, when it comes to baking - accuracy is everything; there is little room for error. Having an oven that has a bad temperature can damage the things you burn, not to mention the time, energy and money spent. Cheap medicine is an oven thermometer. Place it in your oven so you always know the real temperature. Trust me!
Do you have a convection oven? Read # 7 in this post.
7. 1 Wave in the Middle
Only 1 batch at a time inside the center of the oven. I realize that sounds crazy !! But my reason is that you get the high-quality effects whilst the oven best concentrates on 1 batch. If you really need to bake a couple of batch at a time, ensure you rotate the cupcake pan from the pinnacle rack to the bottom rack numerous times inside the baking process to inspire even browning. And rotate the pan too. The oven has a hot spot!
But if you only make 1 batch: the center of the oven. That's an oven magic place.
8. Bounce-Back Test
You can determine whether a cupcake batch is done in the oven by testing it with a toothpick, right? You know, put a toothpick in the middle of the cupcake and if it comes out clean, it's done? Of course, it works. But this is what I always do. And you don't have to waste time and look for toothpicks!
Remove the cupcake from the oven or leave it to your choice. Press the cupcake gently. If the cupcake has bounced back completely, that's a sign they're done. If your fingers leave a dent in the cupcake, they need more time. So easy. I always do this!
And this great little trick can be used on muffins too.
9. Allow it to Cool Fully
This sounds like a no-brainer, but we are often in a hurry - including me. Especially when I need to photograph cupcake recipes! Decorating cupcakes before getting really cool is a recipe for disaster. The frozen layer will melt. Every time I need a batch of cupcakes to cool quickly, I let it cool for 10 minutes in a cupcake pan. Then I take it out of the pan and glue each cupcake in the freezer for about 20 minutes. They are cool and ready for decoration. Easy and fast.
10. Save Properly
An unfrozen cupcake is still left at room temperature for several days. Cover them tightly and they will remain soft, moist and smooth until you are ready to decorate them. After you freeze them, they may be for one or two days at room temperature, but must be cooled afterward. I always let the cupcakes come to room temperature before serving. The cupcake itself tastes the best!
Traveling with cupcakes? I own and love this cupcake bearer. I have 3 of them. Sturdy, tall top (for high decoration!), And keep the cupcake in its place.
adapted from: sallysbakingaddiction
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