I've been doing cakes for a few months now and was asked for a quote on cupcakes, which I haven't done much. So now I have some questions.
1. When making cupcakes, do you use the same recipes as for a cake, or do you alter it a bit? I have a GREAT recipe for a dark chocolate cake, but it's really runny and don't know how it would do in cupcake liners.
2. How full do you fill the cupcake pan to end up with a good size cupcake?
3. How do you get the cupcakes out of the pan without decapitating them?
Thanks for your help! I'm sure I will have many more questions in the near future.
hi!
1. you can use the same recipes.
2. i use an ice cream scooper or disher. that way they're all uniform.
3.you put the liners in, pour the batter and bake. they are easy to remove with the liners.
HTH
I always use the same recipes....it shouldn't matter, you're just making mini cakes instead of one large one. I use a measuring cup so that way, they all have the same amount of batter in them. To get them out, I let them cool for a few minutes, like 5 maybe then either use a spoon to get them out, or just turn the pan upside down and dump them out. If you use liners they won't break apart or anything.
amoos, i've been known to burn my fingers getting them out LOL thanks for the tip about the spoon. never thought of that.
The BIGGEST difference, for me, is the oven temp. For cupcakes I bake at 350. A neat trick I learned from the massive cupcake thread is to heat your oven to 400 and then drop the temp to 350 after you stick the cupcakes in the oven- makes them dome beautifully.
I've been doing cakes for a few months now and was asked for a quote on cupcakes, which I haven't done much. So now I have some questions.
1. When making cupcakes, do you use the same recipes as for a cake, or do you alter it a bit? I have a GREAT recipe for a dark chocolate cake, but it's really runny and don't know how it would do in cupcake liners.
2. How full do you fill the cupcake pan to end up with a good size cupcake?
3. How do you get the cupcakes out of the pan without decapitating them?
Thanks for your help! I'm sure I will have many more questions in the near future.
This is EXACTLY what I wanted to know too!! I was gonna post a thread about it today but you beat me!
Thanks!
ChefJulie, thanks for the comment about having the oven at 400 and then dropping it to 350 to make them dome beautifully! That is a great tip that I never knew! I just love CC!!
Quote by @%username% on %date%
%body%