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Tips for Successful cupcake baking

23rd Aug 2012

Cupcakes should be fun! First of all choose your cases and then choose a recipe to use. Cakes recipes will work so don’t be afraid to experiment with flavours to create something unique to you.

  •  Always use only the finest ingredients
  •  Accurately measuring your ingredients is vital to cupcake success
  •  Bring all your ingredients to room temperature before mixing your cupcake batter
  • Ensure your cupcake pan is thoroughly clean before adding the cases
  • Fill your cases by pouring or piping if the batter is thin or by using a spoon if it is thick
  • Preheat your oven and bake your cupcakes at the correct temperature. Oven thermometers are a useful check
  • If you know your oven heat is uneven, rotate your pan halfway through the baking time
  • Using a fan oven can dry out small cakes quickly, so reduce the temperature stated in each recipe by 10 degrees
  • Cupcakes must be completely cold before decorating
  • Undecorated cupcakes can usually be frozen for up to a month
  • If you decide to experiment with other recipes here are some points to bear in mind:
    • Each cake recipe will rise differently; some recipes don’t rise at all while some other double in size, so I suggest you make a trial batch filling the cupcakes at different levels in the cases to find the optimum height for your recipe
    • Typically cupcakes bake for around 20 minutes, but ovens vary so test and retest as necessary;
    • Make a note of the shape of the top of the cupcake; some will be fairly flat whilst others will be quite domes. The shape can be important when choosing the type of decoration you would like to use.

From the Book by Lindy Smith

Bake Me I’m Yours …….Cupcake Celebration

Happy Baking!


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