My cupcake quest

by April@MyFoodTrail on June 18, 2009

in Tips

As I mentioned in an earlier post, I have never made a cupcake before. Now with my new (and still unused) Cupcake Courier, it is time I started, so here begins my cupcake quest!

There are heaps and heaps of cupcake recipes out there and people with the creativity to turn them into works of art. I do not have the inclination nor am I artistic enough to make these beautiful creations. I just want to make something that tastes good and looks okay – the details can come later!

My first cupcake quest will be to find the best basic no frills cupcake recipe. I have found a few which I will try and choose a favourite. I am also open to ideas / recipes readers want to share with me so please do leave a comment. Stay tuned for the results!

For the benefit of other newbie bakers like me, here are some cupcake tips I found from Gourmet Traveller.

Tips for Cupcakes

  • Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.
  • Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.
  • Make sure your butter is soft but not melting. Coarsely chop it while it’s cold and place in mixing bowl minutes before you start.
  • Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.
  • Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it’ll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.
  • Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.
  • Fill moulds to 5mm below tops, unless otherwise specified.
  • Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).
  • Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.
  • Be patient and let cakes cool before icing or filling.

Over & Out, Rilsta xx

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{ 2 comments… read them below or add one }

Maria@TheGourmetChallenge June 20, 2009 at 9:12 pm

some handy hints there. Didnt know the one about a spilting mixture! I learnt something!


Rilsta June 22, 2009 at 10:18 am

Hi Maria: I thought you would have known everything there is to know! You are such a skilled baker!


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