Before we begin, you will need batch of your’e favorite cupcakes: Vanilla Cupcakes.
Preparing the Pan
Baking with Paper Liners
For perfect cupcakes, place the cups in the muffin pan cavities. If you’re using silicone baking cups, make sure you spray the inside with a non-stick spray, place onto cookie sheet. Place cups evenly in muffin pan, be sure they’re not lopsided, your goal is to have perfect cupcakes. If they come out lopsided turn them upside down, using a 3 inch round cookie cutter cut the excess off or you leave that way. It’s not necessary to spray the paper liners. If using silicone liners, spray inside to prevent sticking.
2. Baking without paper Liners
Spray baking pan with a non-stick spray, use a brush to evenly coat the cavities or use can also use vegetable shortening and flour, just tap out any excess flour.
3. Making and Baking the Batter
Scratch made and boxed cake mixes will work for cupcakes. In part 1 we talked about how important it is to read the recipe, bring your wet ingredients to room temperature,( milk, juice, or water) measuring them out. Butter that’s cold and hard will be difficult to beat with a mixer, with cold eggs are difficult to incorporate. Butter can be softened in a microwave ( use low power and 5-10 increments), you can submerge cold eggs in a bowl of tepid warm water for a few minutes. Bring butter and eggs to room temperature about 30 mins.-1hr. depending the warmth of your kitchen Many batters are made by an electric mixer or made by hand with only a whisk or wooden spoon.
Now that you have prepare the batter it’s time to pour it into the muffin pan with paper liners, General Rule: once your batter is mix never let it sit around. For thick batters, use a spring-loaded ice cream scoop, it can easily measure out the batter and drop it cleanly into the muffin pan. If you’re batter is pourable you use a Cupcake & Pancake Batter Dispenser. (can be brought at any houseware store).
In lesson 1, we talked about why you should never open the oven door during the baking process; heat escapes and the temperature drops. That’s why it’s important to bring your baking pans with you when you open the door. Allow your cupcakes to bake until it’s ready to be pulled out of the oven. When the cupcakes are done stick a toothpick in the center if it comes out clean pull them. I prefer to use a cake tester, it’s more accurate.
Many recipes will tell you to let cupcakes cool in the baking pan for 10 minutes, this not good. What happens is your cupcakes are still baking even though it’s out of the oven, remember your pan is still hot. Let your cupcakes cool on a wire rack for 5 minutes, this will stop the baking process; then remove the cupcakes from the pan and let it cool completely.
After your cupcakes cool place them in an airtight container in a cool dry place. I normally frost my cupcakes 1 day after the baking process so the flavors can come together. Never frost hot cupcakes, nobody wants to receive messy cupcake.
Checkout the next post on How To Decorate your Cupcakes – Lesson 3