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This hub is designed to guide you on baking the best cupcakes. I will discuss how to prepare the pan, explain the 3 types of cupcake mixtures and talk about storing the cupcakes.
Preparing the Pan
When the recipe asks for cupcake paper liners you do not have to grease the pan, although greasing the top will protect the cupcakes from sticking. If the recipe calls for the muffin pans to be greased you can use any fat you like: butter, margarine, oil, or cooking spray. Make sure to fill any empty cups with water.
3 types of mixtures
Creamed Mixtures : For creamed mixtures you begin by creaming the sugar and fat together to make a light fluffy mixture. Self rising flour, or all-purpose flour with a levelling agent like baking powder is then folded in along with any other flavouring ingredients. This mixture should be poured into the liners and baked immediately. Tiny bubbles of carbon dioxide are emitted when the batter is baked which results in a cupcake with a light and fluffy texture.
All-In-One Mixtures : This technique is literally throwing all the ingredients in a bowl and mixing the batter until smooth. Lastly, ingredients like chocolate chips or dried fruit are folded into the batter and the batter is poured into the pans for baking.
Whisked Mixtures : The classic cupcake method. The butter and sugar is whisked and then the flour and remaining ingredients are folded in. The main difference between this method and the creamed method is that the creamed method usually involves mechanical beaters and not strictly hand whisking.
When adding batter to the baking cups you can either spoon or pour the batter. Each cup should be two-thirds full unless otherwise stated. When baking the pans should be placed in the centre of the oven.
As oven vary on their baking temperatures, a toothpick should be inserted into a cupcake at the end of the baking time. If it comes out clean it is done but if it has goo left on it it needs more time. If the cupcakes are browned on top but not cooked inside you should lower the oven temperature.
Cupcakes with a high propertion of fat can be stored in an airtight container for several days. Low-fat cupcakes are best eaten on the day they are baked.
For best results, store cupcakes unfrosted and frost when ready to eat. Cupcakes can also be frozen, unfrosted, in an airtight container for up to 3 months.