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The original cupcake baker directions how to#
The original cupcake baker directions full#

The original cupcake baker directions full#

You can fill the wells of cupcakes baked at lower temperatures quite full - the cupcake baked at 325☏ was filled higher than the other two to compensate for the flat top and short rise.ĭecide on your baking temperature and preheat the oven. If for some reason the cake recipe you’re using calls for a temperature outside of the standard range (325☏ to 375☏), change it accordingly. You'll also end up with a softer, more homogenous crumb as a result of less time in the oven. The higher heat activates the leavener (baking powder and/or baking soda) more readily. If you’d like to make cupcakes that have a little dome, try increasing the temperature by 25☏ or 50☏. It’s not unpleasant to have a little bit of texture to your cupcake just know it’s coming!Įven though these cupcakes still have relatively flat tops, they rise higher baked at 375☏ than their super-flat counterparts baked at 325☏. So if you bake your cupcakes at 325☏, they'll likely end up with slightly crisp edges. This is especially noticeable where the batter touches the pan. See those golden edges? That's because sugar liquefies during baking and starts to caramelize during a long, slow bake. These cupcakes are perfect for garnishing with lots of elegantly piped frosting. Low and slow for flat topsīake your cupcakes at a low temperature (325☏) if you’re looking for cupcakes with relatively flat tops. Our Recipe of the Year calls for baking cupcakes at 325☏ so you can pipe lots of the rich chocolate frosting on their perfectly flat tops. You can probably use the temperature the cake recipe calls for, or you can adjust it if you’re looking for specific results. Conveniently, these are the same temperatures that cakes are usually baked at too. Most cupcakes bake well between 325☏ and 375☏. Choose your temperature first so you can preheat the oven while you prepare the batter.

The first thing to consider when converting cake to cupcakes is the baking temperature. Once you learn the method, you can transform your other favorite cake recipes into cupcakes, too! 1.

The original cupcake baker directions how to#

We're going to show you how to transform this cake into cupcakes in five easy steps. But it also works delightfully well in a smaller format. This golden vanilla cake with satiny chocolate frosting is impressive as a tall, two-layer cake. (Trust us: It’s delicious every day, not just on birthdays.) We find ourselves craving our Recipe of the Year, Classic Birthday Cake, day after day. Note that you'll likely end up with quite a bit of leftover filling. Otherwise, you can try stuffing your cupcakes if you're feeling adventurous.

Consider skipping the filling and prepare just the batter.

Filled cake recipes can be also tricky.

Their technical layers make them difficult to translate to cupcakes.

Cakes with meringue-based or yeasted components (like Blitz Berry Torte or Bienenstich) are also better off in their full-sized form.

So unless you’re planning on soaking your cupcakes with simple syrup, save sponge cake for a time when you want to bake regular-sized dessert.

Pound cakes make delicious but heavy cupcakes, so factor their density into your decision.

Some recipes to carefully consider before turning into cupcakes: Think creamed cakes, blended (paste-method) cakes, hot milk cakes, and oil-based cakes. These are recipes that use classic mixing techniques. When choosing a recipe to convert from cake to cupcakes, set yourself up for success by starting with a “standard” cake. This is when it pays to be nimble in the kitchen - with our easy tips you can convert cake to cupcakes so you always bake the right dessert for the occasion.įrom cake to cupcakes, you’ll be able to take almost any cake recipe and make it into easy-to-enjoy cupcakes. But sometimes, you have your heart set on the perfect (full-sized) cake recipe you love. No forks, knives, or hassle are needed to enjoy one.