You may see the following abbreviations used when looking at a cupcake recipe: Repeat until the new ingredients are fully integrated into the batter. Then, reach your spatula under the batter and fold it gently over the ingredients on top. Fold in – When a recipe says to fold in ingredients, carefully dump the ingredients on top of your batter.Overmixing the batter can cause the cupcakes to come out rubbery. Mix until just combined – If the recipe says to mix until just combined, do exactly as it says.If your ingredients are nice and smooth, you may be able to skip this step in a recipe. The goal of sifting is to remove any clumps in your dry ingredients. Sift together – To sift ingredients, you can either use a sifter or a sieve.For mixtures of wet and/or dry ingredients, whisking makes sure they are fully combined and evenly distributed. The goal of whisking wet ingredients like eggs is to incorporate air into them. If you don’t own a whisk, you can also use a fork to whisk. Whisk together – This means to use the whisk attachment on your electric mixer or to simply use a whisk.If you are using an electric mixer, do this on high speed for about three minutes. Cream the butter and sugar – This means to mix the butter and sugar together until they become light and fluffy.Important Cupcake Baking Terms and What They Mean That said, it’s generally acceptable to substitute yogurt for sour cream in recipes. Once you get better at making cupcakes, you can experiment with making small changes. (Tip: If you forget to warm the butter in advance, you can warm it in the microwave for about ten seconds until your finger can easily make a dent in it but it isn’t mushy.)įollow the recipe instructions exactly for the best results. Typically, recipes call for all ingredients to be at room temperature, so make sure to plan a little bit in advance to give your butter, eggs, and and dairy in the recipe time to warm up. Measure them all out in advance to make sure that you have everything you need. I always recommend baking from scratch for the best results.įirst, look through the recipe and gather the ingredients you need. To make cupcakes, you can either use a cake mix or make cupcakes from scratch. If you are just getting started with baking, see my post on baking tools for the short list of what I consider to be the essentials for a new baker.
Stand mixers like those made by KitchenAid are the easiest to use, but you can buy an electric hand mixer for about thirty dollars if you are a beginner baker. It’s really nice to have an electric mixer, especially if you plan to make homemade frosting for your cupcakes. Most American recipes are written using measuring cups and spoons, but if you are following a recipe written outside of the United States, you’ll need a scale.
It’s also important to also have the following when baking cupcakes: If you use baking cups, you’ll need a cookie sheet instead of a muffin tin.
You can also use baking cups which stand up on their own. You can buy 500 standard-sized white liners for around $13, 100 mini liners for around $3, and 500 jumbo liners for about $25.
#CUPCAKE BAKER RECIPES PROFESSIONAL#
Muffin tins typically hold 12 cupcake liners.Įven if you are not a professional baker, I highly recommend buying cupcake liners in bulk. To make cupcakes, you’ll need a muffin tin and cupcake liners. What Supplies Do You Need to Make Cupcakes?
#CUPCAKE BAKER RECIPES HOW TO#
How to Convert a Cake Recipe to a Cupcake Recipe
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