Cupcake Hints and Tips

Perfect Cupcakes Made From Any Cake Batter

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Batter enough for a 2-layer cake makes about 24 regular-sized cupcakes or 60 mini-cupcakes.
Line cupcake cups or muffin tin with paper liners. Lines can be found in various colors and seasonal designs.
Fill liners 2/3 full of batter (about 1/3 to 1/2 cup regular sized and 2 tablespoons for mini cups). For a larger cupcake, add more batter. Remember that the batter may spread over the edges of the pan. Be sure to lightly grease pan edges when making large cupcakes.
Bake cupcakes in a 350 degrees F. oven. It takes about 21 to 26 minutes for regular-sized cupcakes and about 10 minutes for mini-cupcakes. Be sure to read the recipe for exact instructions as the batter density may vary.
Ice Cream Cones may also be used for baking cupcakes in.
Decorating cupcakes is about like decorating sugar cookies. It’s up to your imagination. Frost them then add sprinkles, candies or piped-on decorative designs.
Lunchbox cupcakes should be sliced horizontally and then frosted on the inside. Wrap in plastic wrap for freshness.
Store unfrosted cupcakes in the freezer for about 2 months. Freeze small batches of icing to be used with the cupcakes.

Carroll Pellegrinelli
Desserts / Baking Guide

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