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Cupcake Hints and Tips

From Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
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Perfect Cupcakes Made From Any Cake Batter

  • 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.
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