Making cupcakes should be a fun activity and they are a great alternative to making one big cake. However, this fun exercise in baking can quickly become torture if you have labored over a delicious batch of cupcake only to have them come out over cooked, under cooked or just plain wrong. Luckily we have a few tips to get you on the right track. Try this vanilla cupcake recipe to get you started.
Firstly, before you mix your ingredients, bring all ingredients to room temperature. The items will mix evenly this way, and the result will be a wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to over mix.
Next, you should choose the right cupcake pan. A good cupcake pan is a heavier, metal pan or one of those new rubber, easy release pans and usually cook about 6- 12 at a time. Also, have 2 pans available because then you won’t have to cool a pan before you finish baking your cupcakes, because two 12 well cupcake pans will be enough for one batch of cupcakes. Use either paper or foil wrappers, or spray the individual wells with a nonstick spray before pouring in your batter.
Fill your cupcake wells about 1/2 to 2/3 full. Any more than that and you may get a gooey mess instead of a fluffy cupcake. If you use less than 1/2 a well of batter, then you will get sad looking cupcakes and you’ll have slather on the frosting to make them look larger.
Make sure to follow the directions of your recipe; if your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. This will ensure you get beautifully fluffy cupcakes, just like those you find in the bakery like Little Bertha.
Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.
Test if your cupcakes are done after the minimum cooking time. If the cupcakes aren’t ready, place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean. Place your cupcake pan in the very center of your oven. If you absolutely have to bake 2 pans of cupcakes at one time, make sure you switch cupcake pans halfway through the cooking time, from bottom to top, and vice-versa. Cupcakes are best eaten the same day they are made, but undecorated cupcakes can be frozen up to 3 months. But if you’re ready to eat and decorate, have a look at these different styles.