CUPCAKE RESEARCH - TIPS FOR BAKERS

 It's CAKE'EduMonday🤸🤸🤸.

For those who are new to the tribe, every Monday we share exceptional baking nugget, tidbit and guide to help you bake better.

In this post I explore my findings on baking better cupcakes.

The more and more baking I do, I learn that size, baking time and measuring batter is especially important.

Firstly let's talk about Pans. Dark non-stick pans will produce a crispy surface on any area it cooks against. Whether it is the bottom of a cookie or cupcake and even the edges of your cupcake, they will bake up darker and slightly crispier than an aluminum pan. Through my different trials, I did find that the dark non-stick pans will generally result in a better rise when it comes to the cupcakes.

So let’s start with your standard size cupcake pan. For this test, I use my 3 tablespoons to fill my batter. This will fill your liners 2/3 full, and this results in the highest yield of cupcakes, about 22-24 cupcakes based on my standard cake recipe.

If you are looking for slightly larger cupcakes, then you will want to fill them 3/4 full, which equates to 1/4 cup of batter. I love the way these cupcakes look because they rise over top of the liner and they are nice and full. However, because you’re using so much more batter in each cupcake, this produces a lower yield, around 16-18 cupcakes. Since there is more batter in these cupcakes, you will need to adjust the baking time accordingly. In my oven this is 20 - 25minutes depending on the recipe.

If you have any more question as related to THIS, please let me know by leaving me a comment below! Happy baking friends!

GO BAKE THE WORLD INTO A BETTER PLACE