Keep it simple and classy. While this might not seem like a big deal to you, it is a huge problem for baked treats! I hope you’re having  a lot of fun decorating the sunflowers, as well as building some confidence. I figure I’ll start making and freezing them now! To make great cupcakes, you need to first master the basics. But if you don't have a ton of time, or a lot of confidence in your ability with frosting, this decorating hack will not only give your cupcakes a professional look, but is also incredibly simple -- anyone can do it. All of my cupcake recipes turn out when filled this high– with the exception of my chocolate cupcakes. the best way would be to frost them with a bag and a big star tip. To sum it up: “room temperature” isn’t listed next to ingredients for fun. Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again! Fill up the bags no more than half way if using two frostings and a little less if using more. I figure I’ll start making and freezing them now! Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then … Now, get frosting! the frosting should be tall. The lemon cupcake texture worked great but they didn’t rise in the sqare pans compared to regular pans. If you know your way around the kitchen, you can probably whip up a batch in just a couple of hours. Not only are we focusing on COOKIES this month, we’re also getting our feet wet in the cupcake decorating department. I would be extremely grateful for any and all expert suggestions. My white cake is always a nice choice. And this nifty little trick can be used on muffins as well. Do you have any idea on how to use it that could at least lessen the bread that sticks? Step 7: Frost the cupcakes. Hi Victoria! Frost with your favorite frosting recipe, top with some sprinkles, and voila! You can really use any pretty cupcake liners that are labeled as “grease-proof.”, Hey sally, have you experimented with monk fruit sugar and if it’s an okay substitute for white sugar? I started using higher quality + grease-proof liners a few years ago. Not usually because you’re doing it quickly and they’re only half-baked at that point. Traveling with cupcakes? Goodness no! I see you mention mushroom tips; a far too common issue I have with cupcakes… what can I do to remedy that? and my cousin asked if I could make a few for his wedding in two months. Even professional pastry chefs make baking mistakes now and then, adding too much baking soda or forgetting to put in the salt. Tags are my new favorite way to top a cupcake! cupcakes; frosting (from a can or homemade) a microwave; a spoon; sprinkles (optional) Cook your cupcakes and allow them to cool. Well, hold on to your hats, because now you can bring that swirled magic to your homemade cupcakes. Cupcake recipes are part of a craze that is here to stay. and the liners no longer oozed grease. With back-to-school events, bake sales, weddings, showers, and fall baking in full swing this month, I figured it’s the best time to share another baking basics post. Then I remove them from the pan and stick each cupcake in the freezer for about 20 minutes. I do not recommend doing this unless the recipe states. I wish I could help, but I have no experience baking at high altitude. Part of HuffPost Food & Drink. I will follow your advice the next time I buy but I wanted/hopefully use those that I have (800+pcs w/ diff designs). Would today be too early to bake the cupcakes? The difference between professional cake decorator's icing and your run-of-the-mill canned icing from Pillsbury Doughboy - or simple homemade icing - is that the pro variety is much smoother, richer, and tastier without being too sweet. Thank You So Much for the Reply…I used extra large tulip liners and recipe filled 6 half full..baked 8 min. and my cousin asked if I could make a few for his wedding in two months. They were definitely cold before going on and are stored on a clip it container. Hi Sally just wonderong of you know what could cause white spots on my vanilla, lemon and strawberry cupcakes when they’ve gone on the freezer. Bake at 180C/fan 160C/gas 4 for 15 mins. When you set your oven to 350°F, it might not really be 350°F inside. How long does it take for strawberry frosting to be ready after refrigerating it overnight? Do you recommend using a cupcake recipe or a cake recipe? With just a couple of extra piping bags, they make swirled frosting a breeze. Gently press down on the cupcake. I’m making cookies and cream cupcakes, and lemon raspberry (or maybe blueberry) cupcakes. Our Best Bites, a food blog, introduced us to this idea. As long as the cake batter is relatively thick, the mini cakes should rise nicely. Read #7 in this post. When doubling (or quadrupling) a cupcake recipe is it better to make the batter and then bake in batches or make batches of batter and bake each set as they are ready? Or more than that – 100 degrees or even more. Decorating cupcakes before they are completely cool is, well, a recipe for disaster. Once the cupcakes are completely cooled, you can frost them. Be sure not to overfill the cupcake holders or they will spill over onto the cupcake tray. It might be a little too stiff to pipe, so let it sit at room temperature for 20 minutes before using. So easy. This leads to: Unfortunately, most recipes don’t tell you how far to fill your liners. And turn the pans around as well. They’re cool and ready for decoration. If something is off, you will have time … Likewise, don’t undermix– obviously we want all of the ingredients incorporated together. Especially when I need to photograph a cupcake recipe! I just wrap them well and freeze them! A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Here, I’ve sliced mini... 2. Cupcakes are a great treat for parties, special occasions or even just a regular afternoon. If your finger left a dent in the cupcake, they need more time. Bring your ingredients to room temperature.. Whenever I need a batch of cupcakes to cool down on the fly, I let them cool for 10 minutes inside the cupcake pan. I always recommend following a recipe the first time you try it, then making alterations as you see fit the next time. Candy is a quick and simple topping, but it still gives your cupcakes some character. Would you mind updating with another pizazz option? Most of my muffin recipes include both if you want to browse! To make these beautiful swirls you'll need two different colored icings (or more, as many as you can handle really), separate disposable piping bags for each frosting (plus one extra), and a large decorating tip. Hi Janet! Concerned what a wait would do to the batter. Grab a cookie, take a seat, and have fun exploring! There are also pans that have mini, large and jumbo muffin cups. I didn’t realize I was agreeing to make 200… but here we are. This sounds like a no-brainer, but we’re often in a rush– myself included. The best recipes, kitchen tips and genius food facts. Mix until just combined. Thanks a lot. If you’ve never piped cupcakes before, or you just want to use the easiest tip, I say go with the round tip, it always seems to turn out. A typical cupcake recipe makes 24 cupcakes in regular-size muffin cups. CANDY. I have sprayed cupcake liners with cooking spray and had success. Don’t turn on the mixer then leave the room. Here are a dozen rules of thumb — plus a bonus one — for how to bake like a pro. And with what? Unless you have a brand new or regularly calibrated oven, your oven’s temperature is likely inaccurate. I feel like they don’t go together… but the groom wants oreo and the bride wants lemon something. I wouldn’t recommend doing this if you’re making them for someone or to take somewhere (just because they may not be as pretty), but they are fine for home. I always let cupcakes come to room temperature before serving. They are reusable, easy to clean, easy to store, easy to take what you’ve baked out of, and are environmentally friendly. These cupcakes really live up to their name! Specifically in the banana cupcakes 🙂, Your email address will not be published. We often substitute ingredients in recipes based on what we have. I love making cupcakes (I always use your recipes!) I swear by these parchment paper liners or any quality liners labeled “grease-proof.”. Want to try the hack? Mix just until there are no more pockets of flour. Spoon the mixture into cupcake cases. Cover them tightly and they’ll stay soft, moist, and fluffy until you’re ready to decorate them. What is the best way to freeze using the tulip liners? No need to freeze in the cupcake tray first 🙂. Once your muffin tin is properly lined, it’s time to make your batter. but if you overmix the batter, you run the risk of over-developing the gluten. I own and love this cupcake carrier. Thanks! A quick look at Martha Stewart can leave your head spinning with ideas. With too much batter not only does it have to sit for a while but you run the risk of over or under mixing. My cupcakes stopped sticking to the sides of the wrapper (ugh I hated that!!) Here’s my post all about piping tips with a video tutorial for decorating. Seems silly, right? Notify me via e-mail if anyone answers my comment. A quick look at Martha Stewart can leave your head spinning with ideas. The key to professional looking piping is jumbo tips. Don’t sabotage your time, effort, and money! If the batter is thick, use a large spoon or an ice cream scoop if you prefer. don’t do it! Unfrosted cupcakes are wonderful left at room temperature for a few days. Well, depending on the recipe, you could be over-filling or under-filling the liners. With those cheap liners, I spray lightly with baking spray, the kind with flour, and double the cupcake liner. Thaw on the counter. But here is what I always do instead. The best way to get cupcakes all the same size is to ensure you pour equal amounts of batter in each liner. Moist Red Velvet Cupcakes Rating: Unrated 349 Little versions of classic red velvet cake! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. They taste fine but I don’t like the spots. Because that’s what I want these challenges to be: educational + confidence boosting + fun + delicious. No secret ingredients. Ovens have hot spots! This site uses Akismet to reduce spam. If the cupcake bounces back completely, they are done. It could only be off by a little – 10 degrees or so. ), Cupcakes 102 (all about frosting! I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts, where we do cup cakes, custom cakes, wedding cakes , birthday cakes, anything you can thing of we can make it into a cake and today I will be talking to you about baking cupcakes. You have go through the trouble of baking many miniature-sized cakes, and then there's the work of frosting them too.We're not saying that cupcakes are the hardest dessert to bake. Squeeze the bag until you have equal parts of all the frostings and then swirl magic is your to make. Hi Michele! Sturdy, tall tops (for tall frosting! Hi! I will be filling and frosting the day before her party but wasn’t sure if the cupcakes would be fresh after 3 days. I’m making cookies and cream cupcakes, and lemon raspberry (or maybe blueberry) cupcakes. You can read more about how to Fill Cupcake Pans Appropriately in the post above. Place the individual frosting bags in one piping bag fitted with the decorating tip. Make sure you’re mixing the cupcake batter together *just until* the wet and dry are combined. Well, duh. Not large, jumbo. Frost with cream cheese frosting or white frosting. I love your response so far to September’s baking challenge recipe! After you frost them, they’re OK for a day or two at room temperature, but should be refrigerated after that. Is this correct? I compiled a list of my 10 best cupcake baking tips– all geared toward helping you bake a better batch. Thank you, Karen. It’s often something we overlook completely– just pour/scoop batter into the cupcake wrappers and bake. If the cupcake liner feels cheap, it probably is cheap. 1/2 full is imperative there! How do you feel about silicone cupcake liners? It finishes off the look and makes you look like a professional. ), and keep the cupcakes in place. I’m only a homebaker and so new on baking. What size tip do I need to get them to look like yours? 1. Hi Teena, The best way to avoid them is to not overfill your liners. My #2 tip: Make sure your cupcakes are totally cool before frosting. The inexpensive remedy is an oven thermometer. Our guide for how to make the best cupcakes means yours will be the star at every celebration or bake sale. I would recommend rotating your pan once halfway through baking! Recipes and more delivered to your inbox. I didn’t realize I was agreeing to make 200… but here we are. Hi Sally, thanks for these very helpful tips. Take your frosting and heat it up in the microwave for approximately 10 seconds. I know it said if you were in a rush you would let them cool 10 minutes in the pan then stick them in the fridge, if not in a hurry should I let them cool 10 minutes in the pan and then flip out onto the rack? Make Professional Cupcakes. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Not to get all NERDY on ya or anything (hi, have we met?) Or… You can use them for crafting! I live at over 7000 ft above sea level. This sounds pretty obvious, right? I took the wrappers off my cupcakes after they had cooled, but in hindsight I could just as easily have left them on. ), and Cupcakes 104 (how to freeze and store cupcakes!) For special occasions, we have baby shower cupcakes, wedding cupcakes, Easter cupcakes and spook-tacular Halloween cupcakes.If you’re thinking ahead and like to be prepared for anything, follow our tips for freezing baked goods. PLEASE SEE OUR. For that many I’d probably do single layers in ziplock freezer bags. Saran wrap? To ensure this; I find that best method is to use either an ice-cream scoop or a measuring cup. Thank you so much! I’m not sure I know what you mean, sorry! And you don’t need to waste time and fumble around for a toothpick! That’s the oven’s magic spot. Does not using cupcake liners affect the texture? For more detailed instructions, visit Our Best Bites tutorial. 🙂, I love making high top bakery muffins …what do I need to do with this recipe to achieve high tops? My general rule? ), Cupcakes 103 (How to decorate cupcakes like a professional! Only 1 batch at a time in the very center of the oven. This one could get a little too long so I’m just going to direct you to my entire post on the subject. Ingredients are needed for a reason and, more often than not, a cupcake recipe fail is because the recipe wasn’t properly followed. I’m guilty too! All cakes will give you different results. Use the best ingredients for your cupcake recipe.. Add a comment... ... One of my favorite celebrity chefs is Ina... 2. Making cupcakes at home is no small feat. Sure, there are many different options for frosting the tops of these little cakes. You can determine if a batch of cupcakes is done in the oven by testing with a toothpick, right? Cupcakes 103: 14 Ways to Decorate Cupcakes Like a Pro 1. Also- everytime you like one of my instagram posts of one of your recipes it’s my favorite thing ever. thanks. To create this look, hold the piping back perpendicular to the cupcake. 🙂, Recipe: apple spice cupcakes with salted caramel frosting. We met and discussed the project, and I found myself agreeing to make 96 cupcakes! If a recipe calls for room temperature ingredients, use room temperature ingredients. My oven’s hot spot is at the back and when I bake usually that part gets burnt and the front doesn’t cook, I am scared to open the oven because I don’t want the cupcakes to sink what should I do? How To : This Easy Tip Will Make Your Homemade Cupcakes Look More Professional. Easy and quick. Use it on these recipes. But if you don't have a ton of time, or a lot of confidence in your ability with frosting, this decorating hack will not only give your cupcakes a professional look, but is also incredibly simple -- anyone can do it. Isn’t that crazy?? I’m Sally, a cookbook author, photographer, and blogger. While it doesn't really make a difference in taste, that perfectly integrated look makes it just better somehow. The first week of every November is all about Thanksgiving Pies. Make your cupcakes in advance, give one a try and make sure they taste great! Overmixing batter, whether that’s for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good. Any suggestions you may have for a 3rd flavor would be so appreciated. Place it in your oven so you always know the actual temperature. Just fold over the best we can? Learn how your comment data is processed. Don’t worry about being too fancy, because usually the best cupcakes are topped with a raspberry, blueberries or a garden—fresh strawberry. Hi Sally, The link for your recommended cupcake liners with “a little pizazz” no longer works. I have no ideas! The greatest thing about frozen yogurt is definitely the way two flavors can be swirled together. ; Add 110g self-raising flour, ½ tsp vanilla extract and a pinch of salt. Having an oven whose temperature is off can ruin your baked good, not to mention the time, energy, and money spent. I’m sorry if this is a stupid question or if you have answered it before, but should I let cupcakes cool in the tin or flip them out pretty quickly after taking them out of the oven? ***** NEAPOLITAN CUPCAKES. Heavily browned or undercooked in the centers. Intricate cupcakes are works of art, but piping frosting or rolling fondant can be tricky. The finished product comes out with a perfect dome on top, moist and light, and they are super easy to make.