Tips for Baking a Perfect Cupcake:

  • - fill your cupcake wells 1/2 to 2/3 full.
  • - fill your cupcake case by using an old school ice cream scooper or piping bag
  • - always measure your backing powder exactly: teaspoon = 5g
  • - bring all ingredients to room temperature before mixing your cupcake batter
  • - don´t over-mix your batter... can cause chewy-ness
  • - paper, foil or fat even in silicone pans at least in the beginning
  • - preheat your oven and if you have trouble, 10-20°C less and add baking time
  • - rotate pan after 2/3 through the baking time
  • - if you have to bake 2 pans of cupcakes at once, switch cupcake pans at halftime
  • - toothpick test: insert, count to 10 and pull out. If the batter sticks + 1-2 min.
  • - if the paper doesn't stick to the cake, remove it and cover with frosting
  • - batter from your favourite 8 inch cake makes about 20-24 cupcakes
  • - cupcakes are best on the same day, unfrosted and frozen for up to 3 month