Tips for cupcakes

June, 2009

Easy hints and tips on how to make and beautify your own cupcakes.

Cupcakes do’s and don’ts:

Bring ingredients such as butter, eggs and milk to room temperature before you start, for ease of incorporation.
Prepare your cupcake moulds by lining with cupcake papers or buttering and lightly flouring the moulds.
Make sure your butter is soft but not melted. Coarsely chop the butter while it is cold and set aside minutes before you start.
Scrape down the sides of your mixing bowl regularly to prevent lumps in the batter.
Beat the butter, sugar and eggs with an electric mixer, but stir in the dry ingredients and milk by hand to avoid overworking the batter.
Fill moulds to ¾ full or 5-8mm (¼ inch) below tops, unless otherwise specified to leave room for rising.
Place the Baking tray or muffin tins in the centre of oven. The muffin tin can also be turned halfway through the cooking time to ensure even bakin.
Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool. This will avoid sweating.
Be patient with your cupcaks and let them cool before icing or decorating them.
A palette knife is one of the best tools when icing cupcakes with soft icings. It has a flexible, long flat blade which ensures even spreading and a smooth surface. Palette knives are available from kitchenware and specialty bake stores.
Use a piping bag with either a star or plain nozzle to pipe various shapes onto your cupcakes.
Remember to always have fun when baking and decorating your baby cakes!