Tips & Tricks

Cupcake Baking Tips

Don't Use Cold Ingredients

Ingredients - such as eggs, milk and butter combine much better with dry ingredients when they are brought to room temperature first.

Don't Over Mix

Mix your batter on low speed until the ingredients are just incorporated. An over-mixed batter will crush the air bubbles that help make cakes light and fluffy.

Don't Measure by Eye

Use a cookie dough scoop or batter spoon to equally measure the batter into your cupcake liners. This will ensure evenly cooked cupcakes.

Don't Overfill the Cupcake Cases

If you overfill the cupcake liners, the batter will overflow onto the muffin pan as it bakes making a mess. Remember your cupcakes will rise. Our batter spoons are a great way to evenly measure cupcake batter.

Don't Open the Door

Once you've put the cupcakes in the oven don't open that door. As tempting as it is, leave them to bake for the minimum time stated on the recipe before checking. Opening the oven door releases heat which will affect the baking time. To check your cupcake is baked, insert a skewer into the centre. If it comes out clean or with just a few dry crumbs attached, your cupcake is done.

Don't Leave the Cupcakes in the Pan

When you remove the cupcakes from the oven, gently remove them from the muffin pan and place on a cooling rack (after a couple of minutes). If you leave the cupcakes in the hot pan, they will continue to cook and can dry out.

Don't Skimp on Icing

The icing acts as a sealer for cupcakes, stopping them from drying out (as do the cupcake cases). Ice the entire exposed top of the cupcake, and your cupcakes will stay fresher for longer.

Don't Ice too Soon

Ensure your cupcakes are completely cooled before you ice, or you’ll end up with lots of melted icing.

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