Basic Cupcake Baking Tips
Our Basic Cupcake Making Tips
Downsize your favorite cake…
You can turn almost any cake recipe into cupcakes. I recently decided to turn a chocolate cake recipe that was a success into something even more spectacular – cupcakes. King size cupcakes that is, which in turn equals about 2 ½ regular cupcakes. Almost any cake recipe can become a cupcake – jumbo, regular, or mini. Just be sure to keep watch over your oven; baking times vary. The safest bet is to a keep your eye on them.
What to do after baking…
After baking I am quick to remove my cupcakes from the pan, maybe a bit too quick. I fear by letting them sit in a hot pan they will “over-bake”. Once they are out of the oven, I use my offset spatula to pop them right out. Then I immediately place them on a cooling rack.
I must admit, I am a “last minute” kinda girl and have often been tempted to frost early…this is a no no! Unless your recipe calls for it, do not try frosting before the cakes are completely cooled – it never ends well, trust me.
The subject of frosting…
Once the cupcakes are completely cooled, you can frost. A generous amount of frosting is always good, but don’t go overboard. Frosting tends to be extremely sweet, so a little goes a long way. Try to create a balance of cake and frosting.
Directly after frosting, I get the cupcakes into the fridge. This helps set the frosting. Buttercream, in my opinion, tastes best when it’s not too cold. It can become hard and unappealing if it’s too cold – it is butter, after all.
It is best to keep your cupcakes chilled up until 15-30 minutes before serving. Letting them come to room temperature will ensure that the frosting tastes its best.
The cupcakes pictured are chocolate cake with a decadent chocolate Swiss meringue buttercream, topped with a chocolate covered strawberry, YUMMY!