Bake Better Cupcakes
Tips to Build Better Cupcakes
When measuring flour, should be spooned into a measuring cup and then leveled off with a knife.
For instance, use real vanilla and high quality chocolate instead of imitations.
These wrappers make the best cupcakes because ingredients like chocolate chips stick to the sides of regular paper liners. It’s no fun losing parts of a delicious cupcake to the wrapper. Foil & parchment are recommended, but if using paper liners or a non-stick pan then give a light spray of cooking oil before adding the batter so the cakes will come out with ease.
If they are beyond their “best if used by” date the cupcakes will not rise properly. If questionable, then perform a quick test by adding a pinch of the white powder to a little vinegar. If there’s bubbles, then you’re good to go. Toss the vinegar when done.
An ice cream scoop works well to fill the muffin cups evenly with cupcake mixture.
Overbaked tastes dry and underbaked won’t stand up to the decorations. Cupcakes will crack open while the center rises up and fills in any gaps. Test a cupcake for doneness by pressing your finger gently into the center – the indentation should spring right back up.
Leaving cupcakes in the hot pan too long could dry them out, so just let them rest a few minutes before removing.
Piping makes for a more professional presentation than spreading with a knife.
If you make cupcakes ahead of time, they can spend a day on the counter. Place the cooled cupcakes on a rimmed baking sheet and then wrap the whole pan tightly with plastic wrap. Keep the pan at room temperature.
For longer term storage, add another layer of aluminum foil to the pan just mentioned and then place the pan into the freezer. They’ll be good frozen for at least 3 months. Allow the entire pan to come to room temperature before unwrapping and frosting.