Cupcake Tips From Chef Robyn!

Here are some secrets to the perfect, tender, moist, delectable cupcakes!

Always start with room temperature ingredients-This will ensure that all ingredients mix together evenly, and will have a uniform texture. Also, if ingredients are cold, the batter can be over mixed trying to blend everything together.

Always sift dry ingredients together-sifting aerates the flour, removes any lumps and helps distribute all the leavening agents. This produces a more light and airy cupcake.

DO NOT OVER MIX!-the process of mixing a cake batter is to incorporate air to achieve a light and fluffy texture. Over mixing can deflate the batter and cause too much gluten development, resulting in a tough and flat cupcake.

Be consistent-Consistency in size will result in more even baking. Use a scoop to fill the cupcake liners. Choose a scoop size that will fill the tins about 2/3 full for best results.

DO NOT OVER BAKE-Being small, cupcakes can over bake very easily. Set a minimum time of about 12 mins (which is about ½ the general baking time) before opening the door to check on them. That should be enough time for the structure to set so they can be rotated. Bake until tops spring back, and test with a toothpick if needed.

Only cool in pans about 5 mins. The heat of the pan can cause the cupcakes to over bake. Remove to a rack to cool completely.

I have seen a lot of people having issues with the cupcake liner pulling away from the cupcake after it bakes. Unfortunately, I don’t have an answer. I think a lot of it has to do with the liners themselves, some of the more ornate and decorative ones seems to be a major factor. But, I have seen it happen with regular liners. I think it may have to do with shrinkage, which could be caused by over baking. But, there are no clear answers!

Now go bake for someone you love because Baking Love Is Good!

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