How To Work Out Cupcake Cooking Temperature And Time?

Decorating By aizuodangao Updated 5 Nov 2007 , 3:14am by albumangel

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aizuodangao Posted 5 Nov 2007 , 2:57am
post #1 of 2


I will be making some cupcakes (1st time) very soon for my son's b'day. Since I am not so confident in making the ccupakes, I have bought 2 boxes of 'NATURES's Selection taste cupcakes - baking mix' and hope to use them in cupcakes. The packet has cooking time for 18 cupcakes but I will be making mini ones.

I am not sure how long to bake the cup cakes for. I willl be making
mini size cupcakes (1 3/4 inch or 4.5 cm diameter base measurement)

What temperature should i use and how long to bake them for?

IS there a formula I can use to work these out so that in future, I'll know? Does the temperature varies if using metalic looking cases?

Also, is it ok to use fondant to decorate them cupcakes. Since fondant can't be put into the fridge, I assume, I can only bake the cupcakes the day and put fondant on top that evening for next day's party?

I'd appreciate your help in answering these questions. Any other suggestions and tips are most welcome icon_smile.gif


1 reply
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albumangel Posted 5 Nov 2007 , 3:14am
post #2 of 2

I wouldn't change the temperature for mini cupcakes, just the cooking time. I would start checking them 5-10 minutes before the instructions say that regular cupcakes would be ready. And I haven't noticed a difference in temp or time when baking in metallic liners vs. paper liners.

I don't use icings or fillings that need to be refrigerated, so I never put cupcakes in the fridge. If you use a crusting buttercream, then you are probably OK without refrigerating, and so fondant would work great. My cupcakes last for a week, but I wouldn't bake them more than 2-3 days before the event.

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