When you want to make the best possible cupcakes, the first thing is mastering the basics. This is because it does not matter if the cupcake looks great when it does not taste great. As a result, the following cupcake tips will help you end up with the best possible results.
Always Use The Very Best Ingredients
So many believe it is impossible to tell the difference when comparing real vanilla extract and imitation extract, or maybe processed cocoa versus real cocoa. In reality, the use of high-quality ingredients should be your main priority because it will make a truly huge difference.
Whenever you taste cupcakes with cheap, flavorless, or fake ingredients, and you take one with true high-quality ingredients, you will be instantly surprised.
The biggest difference will appear when you use high-quality vanilla or cocoa. These are ingredients you absolutely need to prioritize even when you do not have too much money for baking supplies. Also, as an extra tip, you can use apple cider vinegar as a replacement for white vinegar for some extra depth.
Use Ingredients At Room Temperature
Always avoid using milk, eggs, beer, wine, liquor, or any similar ingredient right out of your fridge. They will not combine smoothly with ingredients you normally keep at room temperature. The result is ending up with clumps since an ingredient sticks together.
If the ingredients are not poorly combined, the cake will be denser. It will not be fluffy or light.
Most pastry chefs recommend using butter at a temperature of around 70 degrees (Fahrenheit). Liquids and eggs should be used at around 60 degrees Fahrenheit.
What is particularly important is the temperature of the butter. When it is colder, it will take longer to break down so cream consistency is affected. Basically, your batter easily ends up being overmixed. The use of soft, nice butter offers the best possible results. While you do not need to use a thermometer every single time you make your cupcakes, approximating temperatures is something you absolutely need to remember. When butter and eggs are cold, simply let them sit a little before you start baking.
Do Not Overmix Your Batter
Baking is science, with really strict mixing times. How long you mix will determine the amount of flour gluten developed (this is especially true when using all-purpose flour). As you overmix, you crush air bubbles. The remaining bubbles find it more difficult to expand when cooking. Basically, a lot of pressure appears inside air bubbles. This pressure leads to bubbles bursting instead of simply expanding. Your cupcake ends up having cracked surfaces and hollow tunnels.
Your cupcakes become denser and the grain is tighter. Similarly, when undermixing, the mixture does not have enough gluten. The cake cannot correctly set and the structure that appears becomes too rigid. Your cupcakes become crumbly and flaky.
To make sure that your mix is proper, beat the batter on the low setting of the mixer until ingredients are just slightly combined. Then, move slowly and watch the batter with caution that it does not overmix.
Use Scoops When Filling Cupcake Liners
It is quite bad to see a tray coming out of the oven and see overcooked and undercooked cupcakes inside. This is why you have to be careful with how much you put inside cupcake liners. Fortunately, it is very easy to guarantee uniform baking times. You just need to use an appropriate scoop to fill all the liners equally. Usually, for the standard-sized cupcakes, the large scoop is enough. For the mini cupcakes, the small cookie scoop is perfect. Just make sure liners are filled around two-thirds for great results.
Be Careful When Pre-Heating Your Oven
The oven needs to be pre-heat but it is so easy for people to make mistakes. When you put the cupcakes in before the oven reaches the right temperature, the entire baking process is messed up. At the same time, most ovens are finicky and sometimes backfire when it comes to maintaining temperature.
It is especially important to follow this tip when you use an older oven since such models often do not stick to the right temperature. Internal temperature needs to match what you see on the oven dial but this does not always happen. In an instance, baking can become a guessing game.
All you need to do is buy an oven thermometer. It simply takes out the guesswork and your cupcakes will be perfectly cooked. Also, the thermometer makes it easy to maintain temperature during the baking process.
Make Sure You Bake In The Middle Of The Oven
Whenever it is time to bake, you need to set the cupcake pans in the right position, which is the middle of the oven, at the center of the appropriate rack set. By doing this, airflow is ensured and proper heat distribution is guaranteed. If you have an oven that is known to cook unevenly, rotate cupcakes at two-thirds of the cooking time. Do not rotate sooner or cupcakes cannot properly set.
When you bake more pans at the same time, every single one should be put on the same rack, all side by side. Unfortunately, this is not possible in most homes since ovens are not as wide as they need to be, usually not covering even 2 cupcake pans. If this is the case, put 2 racks as close to the center as possible. Stagger the pans a little so they are not right one on top of the other. Every pan needs to have the space it needs to let air circulate properly. Also, try to put the pans as close to the oven’s center as possible, regardless of the arrangement.
Do Not Peek While Baking
Cupcakes are definitely exciting and a treat to cook. However, you should never open the door of your oven to check the progress. Whenever you open the door problems appear. If this happens close to the cooking start, air bubbles inside the batter end up bursting. The cupcake becomes too dense. When you gently open the door of your oven, cold air disrupts the cupcake structure when baking starts.
Fat molecules and gluten inside cupcake batter help cupcakes set. They are needed to maintain the light, fluffy structure we love. These are molecules that need time to set and then stiffen up. If you introduce cold air sooner simply because you want to see how baking is going, it is a certainty you will ruin your cupcakes. Extra cold air leads to sunken, dense cupcakes. They might still taste great but you will surely not like the appearance.
Do Not Leave Cupcakes Inside Pans
Recipes say that cupcakes need to cool for a few minutes while inside baking pans. But this can easily lead to a huge problem as people tend to leave the cupcakes inside pans for way too long. The best thing you can do is wait for just a little and then remove cupcakes to wire racks.
The problem here is that pans are hot and they will overcook cupcakes. Basically, the dry out. Just take a simple potholder. Gently shake the cupcakes so they are out of the cooking pan. Place them on your rack and just wait until they completely cool. Never try frosting cupcakes early in the process. The warmth that comes from cupcakes can easily melt frosting, which is definitely not something you want to see happen.
Properly Store Your Cupcakes
After your cupcakes are completely cooled, make sure you store them inside airtight containers. This is something most people do and the mistake can lead to losing moisture.
Simply use large Tupperware, one with a tall bin is more than enough. If you wait because you want to frost your cupcakes, use plastic wrap. It is everything that you actually need for proper storage.
The good news is that cupcakes retain moisture when kept at room temperature for up to 2 days. After that though, you need to make sure they are put inside the freezer. When you do not have something special for this, just use plastic bags. If you want to eat some cupcakes, defrost a bag. Obviously, the best thing you can do is to place as many as you know you will eat in one go in a single bag so you can avoid constant frosting and defrosting.
Always Frost The Entire Cupcake
Nobody likes eating dry cupcakes. And the cupcakes you leave out for too long are going to dry out completely. As you frost your cupcakes, frosting actually acts as a seal. It helps to make cupcakes retain their moisture.
The reason why we are saying all these things is that you need to cover every single part of the cupcake that is exposed with your frosting. This will make it easier for cupcakes to retain moisture, and do it for a longer period of time. Be especially careful whenever you bake cupcakes that will be displayed somewhere, like an event, since in such cases the cupcakes end up uncovered for really long time periods.
By Andrew Simmons
Bio – Andrew Simmons is an experienced digital marketing consultant and a passionate blogger. He has a vast knowledge of search media and online advertising to promote online branding and reputation. He loves to share his industry knowledge and experience with readers.