How to Conquer CupcakesJul 20th, 2012 | By Cecilia | Category: cooking tips, show tips
Professional pastry chef, Jessica Forkner, (it’s so fun that someone in the food industry has the word “fork” in her name), knows her way around a cupcake. She’s founder of Objects of Confection, a business that “makes hand crafted treats to love.”
She offers some tips for the budding baker on how to make a perfect cupcake every time.
- Use an ice cream scoop to measure batter into the cups. This will ensure they bake evenly and turn out uniform in size.
- To make sure your oven is at the proper temperature, get a thermometer for your oven. They are inexpensive and can be found in the “gadget aisle” of the grocery store. This will allow you to adjust your oven settings to the proper temperature.
- Take cupcakes to the next level by adding a filling. The filling doesn’t have to be fancy – it can be as simple as a store-bought jam, a different kind of frosting or even instant pudding.
- Check cupcakes at the minimum recommended baking time to prevent overbaking. Generally cupcakes only need to bake for 15-20 minutes, though each recipe varies. You can use the traditional toothpick test or touch the cupcake with your fingertip – fully baked cakes will spring back.
- If you’re baking two pans of cupcakes at once, make sure to switch the position of the pans halfway through the cooking time to ensure even baking.
- Make sure to remove cupcakes from the pan and allow them to cool on a rack – leaving them in the pan to cool can cause the wrapper to peel away from the cake.
- For the freshest results, don’t fill or frost cupcakes until you’re ready to serve them. Store in an airtight container at room temperature until ready to finish.
- Over mixing the batter will cause the cupcakes to be heavy instead of light and fluffy. If your recipe is written for a hand mixer and you’re using a stand mixer, reduce your mixing time.
- Make sure you scrape the sides and bottom of your bowl several times during mixing to prevent any pockets of butter or flour from sneaking into your batter.
- Cupcakes taste best when they’re freshly baked, but unfrosted cupcakes can be frozen up to three months if stored in an airtight container. Just place them on the counter and allow to thaw to room temperature when you’re ready to eat them.