I have a few questions for those of you who have already successfully baked mini cupcakes.
Can any cupcake recipe successfully be used? I'm considering using my Hershey chocolate cake recipe, as that makes perfect cupcakes. I do NOT want these to be dry.
The Wilton mini cupcake tin comes with directions that suggests 8-10 minutes. What time has successfully worked?
Any other tips I should know? I'm hoping to not waste batter ingredients. Thank you so much!
The only rule i go by is -
Do not open oven door and test until the minimum time is up.
In your case, that would be the 8 minute mark.
If i can bake a cake from a batter - then i can bake cupcakes from that batter.
eg: This evening i have baked two large Fruitcakes - and then baked 24 minnie cakes - from the same mixture.
Oven temp and timing is everything...oh, and how full you fill your little cases.
Hope this helps you.
Any cupcake recipe I use I've also used to make minis. As far as time-it's typically half the time of regular cupcakes. I usually check around 8 minutes, but more often than not it takes about 10 minutes. Each recipe can be slightly different though. As far as filling the liners-I would test each recipe out. Make the batter, bake 1-2 cupcakes and see how much they rise. That's my one problem with minis sometimes.