Top 10 Tips for Baking Cupcakes

When I first started out baking cupcakes I managed to get slightly confused over all the different recipes!  I started to realise that there zillions of cupcake recipes and that I was changing the recipe for the cupcake base slightly each time depending on what recipe I was following.  So to simplify things, I decided I should just have my "go to" sponge cupcake recipe and then experiment with different flavourings and frostings. So now I generally use my own tried and tested recipe to bake the cupcake and spend most time experimenting with frosting.
For my "Go To" cupcake recipe for vanilla cupcakes click here.

Top Ten Tips for Baking Cupcakes

1. Make sure your ingredients and measurements are exact. I can be quite a bit of bodger at heart but it's simply not worth chucking in a bit more flour just because there's a little bit left in the bag which will take you over the amount required!

2. Make sure all your ingredients are used at room temperature.  If you've left it late or forgotten to take the butter out of the fridge, warm it up a little by immersing the bowl inside another bowl of warm water.  And don't use some ingredients that are room temperature and some cold. This may well affect the success of your cupcake!

3. Be sure to sieve your dry ingredients, flour, cornflour, baking powder etc just to double make sure there are no lumps or bumps in your mixture. 

4. Don't over mix your ingredients.  Use your mixer on a low setting and mix slowly and gently, mix in each new ingredient at a time.  "Fold" in flour, and egg whites, if you are using that method, just enough until all ingredients are just blended.  Don't over mix at this stage. This will ensure your cupcake is light and fluffy.

5. When filling your cupcake tray, again, try to be precise with the measurement, to ensure each cupcake rises to the same height.  Fill each cupcake case 3/4 full and use a metal ice-cream scoop, the type which has a spring lever, which will neatly remove all mixture from scoop to cupcake case easily and cleanly.

6. Use an apple corer, melon baller or a purpose made cupcake corer to create a small hole in the middle of your cupcake when you want to fill with fruit, sweets or fruit curds.

7. Most cupcake recipes will advise 20-25 mintues for baking. Never wait that long!  Always check after about 12 minutes, especially if you are using a fan assisted oven or making smaller cupcakes than normal.  The best way to check if they are baked is to insert a wooden cocktail stick. Check every 2 mintues (after 12 mins) until the moment your cocktail stick comes out clean.

8. Remove your cupcakes from the cupcake tray as soon as possible and transfer to a cooling rack otherwise they will continue to cook, you want them as light and as fluffy as possible, leaving them in the pan will dry them out.

9. As tempting as it may be to start decorating them, don't!  Leave them to cool completely otherwise your frosting may melt or sink into the cupcake.

10. If you're not planning on eating your cupcakes straight away or perhaps they are for an event the following day, leave the frosting part until just a couple of hours beforehand or closer if possible.  You can store your cupcakes in an airtight container at room temperature and when ready, decorate them. Once decorated store same way for a few hours.   For cupcakes with fresh cream (lush!) or cream cheese they should be stored in a refridgerator.

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