Valuable Chef's Tips
Raise your hand. Have you ever had a batch of cupcakes that failed miserably?
Grin. Even if you're the queen of cupcakes, Trophy Cupcakes (Seattle) shared some pointers, and I think they're brilliant. Hopefully, you'll receive some fresh insights to perfect your technique, and really Wow your guests.
Who knows? You might just decide to open your own cupcake bakery in the future!
1. In order to ensure uniform incorporation, make sure all the baking ingredients are at room temperature (e.g. butter, eggs, flour, milk).
2. Use the highest quality ingredients. Real vanilla extract, farmer's market eggs, and imported chocolate will elevate your cupcakes beyond the mundane.
3. When mixing the batter, remember to scrape the bottom of the bowl with a spatula—not the just sides. Unmixed dough leads to inconsistencies in the cupcakes during baking.
4. Measure the batter when filling your baking cups. For example, if you use a cupcake batter dispenser (or 1-1/2 ounce ice cream scoop) all your cupcakes will be similar in size and will bake more evenly.
5. Remove your cupcakes from the oven shortly before they're done. They should be springy to the touch, but not wobbly or shiny. You want to ensure that they're moist and not too dry, since they'll continue baking even after they're away of the heat.
6. Buttercream frosting made of equal parts powdered sugar and butter, results in a perfect frosting that's not overly sweet. Whip the frosting until it lightens in color and expands to 1-1/2 times its original volume.
7. Below you'll see five cupcakes and the baking tips used for decorating them. The two most commonly used decorating tips are a
large round tip and a large star tip.