BASIC PRINCIPLES FOR MAKING CUPCAKES: ESSENTIAL TIPS

1.PREHEAT THE OVEN

By preheating the oven to the indicated temperature, you are creating a perfect environment for your cupcakes to bake and grow properly.

The recipes usually take yeast, baking soda (in some recipes even the two) or clear in the snow. The yeast and bicarbonate need heat so that their chemical reaction in the mass increases, generating carbon dioxide (which generates air bubbles) and providing volume and mass growth.

If you leave these ingredients too long in the dough and do not bake or take to a cold oven, they will act slowly and the dough will not grow properly.

In the case of snow-clear masses, if the oven is not preheated, the air that has been incorporated into the snow whites is slowly being lost. At Baked Comfort Food, you will find various tips based on cakes, cookies, muffins and more.

To be sure of the temperature of your oven, use a furnace thermometer.

2. DO NOT REPLACE BUTTER WITH MARGARINE OR OIL DELIBERATELY.

Who has not heard anyone saying that candy recipes are an exact science? And therefore, the recipe is to be followed strictly in quantity and ingredients.

In the case of cupcakes, the deliberate substitution of butter with margarine or oil can cause the dough to become a disaster.

This is one of the main reasons for the cupcake to come loose from the paper cup.

Those who order oil have a proportion of dry ingredients different from recipes made with butter, so substitution usually cannot be made.

Oh, and we do not recommend the use of margarine. We prefer the recipes with butter or oil!

3. BAKE THE WHOLE DOUGH AT ONE TIME

When we need to make a lot of cupcakes, it seems much easier to make the dough all at once and then go baking slowly, by the limit of the size of the oven or quantity of roasting.

The problem is that this can wipe out the cupcakes.

The problem is similar to that of the preheated oven. The dough that is waiting to go to the oven will gradually lose the growth provided by yeast, bicarbonate or egg whites.

In the end, the cupcake will not grow as it should!

Here is another important and complementary tip to this one. Put the dough into the doughs just at the time of baking. Usually, the paper cups are paper and absorb the dampness of the dough, causing the visual aspect to be impaired in the end.

4. FILL THE PANS TO 2/3 OF THEIR VOLUME

Putting the correct amount of dough in the pans allows you to have at the end of the baked cupcakes with the top round and cuddly.

When you put a little dough, the cupcake does not grow to the top and if you fill too much the dough grows more than the height of the cup and overflows.

Note that this is a measure that works for the vast majority of recipes. If the one you are using indicates another quantity, respect this measure.

To facilitate this task, you can use measuring spoons to put the right amount of dough in the home cupcake, great for anyone who is starting in the art of making cupcakes.

5. RESPECT OVEN TIME

When placing the cupcakes for baking, you need to give the time for them to attach properly.

We know that gives that tremendous anxiety to see how they are growing, but opening the oven ahead of time is a crime for cake growth because you let the heat escape when the cupcakes are at the peak of their growth.

Let us exemplify for you to understand better. In winter we close the doors and windows of the house and we make it very warm by turning on a heater or the fireplace, making us more comfortable and at ease.

The same goes for the cupcakes inside the oven. If you open the door to the house, the warmth that is in the room escapes through the door, the temperature inside the house decreases, and you shrink all cold. Cupcakes have the “same” reaction.

6. LET CUPCAKES COOL

Once you take out the cupcakes from the oven you need to let them cool so that only then put the stuffing to the cover.

If you put the icing on the cupcakes still warm or warm, the cover will melt and ruin all your work.

The idea is to place the cupcakes in icing racks so they cool faster and equally, even helping to leave the base of the dough dry.

It is not good to let the cupcakes cool in the pan, as the pan takes time to lose heat and may even make the cupcakes drier.

To make things easier for you, we’ve curated a list of some amazing baking tips and recipes for you guys:

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