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Cupcake Tips to remember!- Back to Basics
Monday, 12 September 2011 | posted by Simply bakes

As i go to the different baking blogs and reading inspirational posts, i always find myself clicking on the cupcake category first to find for great recipes and beautiful pictures to admire at. I believe that many of you all out there are also always drawn to that prettily decorated small cake topped with the most delicious frosting ever. Its just so precious and definitely something i love to bake.


Today, i am going to share with you guys some tips for baking the perfect cupcake. I am not a professional baker or a cupcake guru but i believe that knowledge is meant to be shared and passed on so that everyone can learn more things. Baking is not all about recipes, a huge part of it goes to handling the batter and baking it. So i hope you will chance upon this post and understand the tips to producing a great cupcake.

1) Never overbeat the cupcake batter. Many of us get carried away while beating the batter because we are trapped in our heads this concept that "the more we beat, the more air we are able to incorporate in to the batter, getting a light, soft and fluffy finish". Well, this is very true in every way but for a cupcake, if we over beat the batter, it will lose its moisture and the finish product we get will be a very chewy, dry, hard cake instead of the moist, soft and fluffy cupcake we all desire. Always beat the batter until JUST INCORPORATED. Until all the ingredients are thoroughly mixed together. Except for the butter and the sugar of course. You will have to beat that until pale and creamy. Don't worry because cupcakes include leavening agents so they enable the cupcakes to rise in the oven. Of course, this varies from recipe to recipe.

2) When filling the cupcake pans or papers, always only fill it to about 3/4 full. Dont get too carried away (I know some of you here do, and i am too i have to admit) because it will just not work! As i mentioned above, cupcakes have leavening agents in them so they tend to rise quite high in the oven. If you fill the pans too much, the cupcake will overflow and will result in a huge blog of gooey mess which cannot be baked perfectly and thoroughly. The cupcake will just fall apart, trust me. That is what happened with my red velvet cupcakes and this is exactly what i learnt from it. :)

3) The best way to fill a cupcake pan is to use an ice cream scoop. With an ice cream scoop, we can get the same amount batter into every cupcake and ensure that the baking time will be uniform for all. It is also a very fast and efficient way so why not? Give it a go!

4) The best cupcake always should include ingredients at room temperature. With butter at room temp, it will be able to cream very well with the sugars thus incorporating air into the batter. This process includes the sugar crystal rubbing against the fats, creating air bubbles. The leavening agents added into the batter will further enlarge the air bubbles causing the cupcake to be light and fluffy. If the butter is too cold, it will not be able to cream with the sugar at all, so bring it out to your work desk about an hour before hand! Also, use eggs at room temperature because they beat best at room temp. Also because if you add a cold egg into the batter, it might curdle up and ruin the supposedly smooth, thick and glossy batter.

5) When baking cupcakes, preheat your oven 10 mins before. Your cupcake is done when you insert a toothpick inside and comes out clean. If not, put it back into the oven for a few mins more. Don't overbake though! Remember, a moist cupcake is the best:)

6) Cupcake ideas! Well, i guess i looove cupcakes with different types of fillings inside. This is so that it will make the cupcake burst with flavour and make it more moist at the same time. Fillings can range from chocolate ganache, peanut butter fudge, raspberry jam or chocolate fudge! If you want to fill a cupcake, use an apple corer and and poke a hope through the middle. then, squeeze your filling like chocolate fudge into the cupcake. Most people will cut of the top of their cupcake and then fill it with filing. Well, i thinking it is very messy if you do it this way because the filling will be overflowing and you can't be generous with the filling at all. A great tip though if you don't have an apple corer would be to stick your little pinky into the middle of your cupcake. It will magically cut through and form a perfect deep dent without having to waste any cake at all. After that, just top the cupcake off with frosting. :D

7) Piping cupcakes will result in the prettiest cupcakes in my opinion. If you don't have a piping tip, just use a rectangular plastic bag, cut a small hole at a corner and fill it will frosting then pipe. When you want to fill a piping bag, watch this video for more details.
This video uses royal icing for cookies but frosting applies for the same concept too. Putting the piping bag over your hand or a glass makes things less messier and easier. Also, don't fill the piping bag too full or everything is gonna spurt out haha.

Yup, these points are just the more important tips i think will help you all into baking a better cupcake. I have explained everything in detail and i hope you guys understood better:)

Lastly, let me end off with a quote by Dorie Greenspan, baking from my home to yours:

"Its been thirty years since i started baking at home, and rarely a day goes by that i don't bake." 
I truly admire her love for baking and envy her for being able to chase her dreams. I look forward to the days where i will be able to bke at my own free will and as much to my hearts content. Afterall, baking for me is to make people who eat what i bake happy, and of course, to make me happy when i see them eat. <3


With Love, Simply Bakes

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IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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