So, Just To Confirm, Difference Between Cakes And Cupcakes?

Baking By emiyeric Updated 18 Aug 2010 , 8:51pm by elvisb

emiyeric Posted 18 Aug 2010 , 12:18am
post #1 of 10

So, while I have my absolute "go-to" cake recipes, I am very much a novice in the world of cupcakes. If I am to use my basic WASC recipe which I usually bake at 300 for 20 minutes and then at 325 for an hour or so (10-inch rounds or 8-inch square), I should modify those temperatures by increasing the temperature initially to achieve the rise in the middle, right? Because in cupcakes I actually DO want a dome .... so 350? What would be a good rule of thumb for these things? Thanks in advance!

9 replies
luvbuttercream Posted 18 Aug 2010 , 12:27am
post #2 of 10

I use WASC all the time for my cupcakes and I bake at 350 for 18 mins and I get a nice dome every time!

suzyq0204 Posted 18 Aug 2010 , 12:30am
post #3 of 10

Nice to know about the WASC and oven temp. I learn so much here. So is it the higher temp that makes the cupcake dome?

luvbuttercream Posted 18 Aug 2010 , 12:31am
post #4 of 10

That is what I have heard and what I do and it works every time with WASC I have a difficult time getting a nice dome with scratch recipes.

emiyeric Posted 18 Aug 2010 , 3:31am
post #5 of 10

Awesome, thanks so much! Yes, baking at a nice low temp with the cakes for a longer period of time maes for a great flatter top with an even rise, but I would love to have a little pop to my cupcake tops. Off to bake! Thanks again!

Jenn2179 Posted 18 Aug 2010 , 3:47am
post #6 of 10

I bake scratch cupcakes at 375.

elvisb Posted 18 Aug 2010 , 3:49am
post #7 of 10

My cupcakes go in at 375. Light colored ones for 16 minutes, dark colored for 17 minutes. For some reason the chocolate ones take the extra minute to get done. But the light ones are too brown at 17 minutes. Wierd.

zespri Posted 18 Aug 2010 , 8:23pm
post #8 of 10

so you don't lower the temperature from 375, it stays that hot the whole time?

zespri Posted 18 Aug 2010 , 8:26pm
post #9 of 10

so you don't lower the temperature from 375, it stays that hot the whole time?

elvisb Posted 18 Aug 2010 , 8:51pm
post #10 of 10

I don't lower the temp for cupcakes. I figure in that short of a time, it's not going to drop significantly enough to make a difference. Then you have to raise it again and wait for it to heat up for the next pan. I'm not patient enough to wait. icon_smile.gif I get a nice dome on mine every time and they are nice and moist and springy when they come out.

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