Cupcakes

19

Nov

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Cupcakes

Ganache Glaze and Frosting

This ganache is the darkest, richest and most chocolatey icing. If you use it right away, while it is liquid, you can coat the tops of cupcakes with it for a smooth, shiny, glazed appearance. If you let it rest overnight at a cool room temperature or refrigerate briefly, you can place it in a pastry bag fitted with decorating tip. If you are using this ganache as a fluid glaze and it seems thick, just add a little extra cream, a teaspoon at a time, until you reach the desired texture. Also upon reheating, if the texture of the…

15

Nov

By Editorial Team

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CupcakesCupcake Storage

Tips for Storing Cupcakes

Most of the cupcakes should be stored at room temperature. If there are exceptions, it will be explained in specific recipes. In general, I like to use airtight plastic containers that are deep enough to hold one layer of frosted decorated cupcakes. The cover of the container should fit without crushing the frosting or decorations. Simply place the cupcakes side by side, snap on the lid, and take care to store the container on a level surface. If you do not user paper liners, there is a chance that the sides of the cupcakes will stick together. You may separate…

How to Test Your Cupcake Baking Done-ness

07

Nov

By Editorial Team

Cupcakescupcake

How to Test Your Cupcake Baking Done-ness

The easiest mistake to make when baking cupcakes is to overbake them. The cupcakes simply dry out too easily. Most of the cupcakes recipes suggest done-ness when there are still crumbs clinging when tested with a wooden toothpick or wooden skewer. I dont recommend to test cupcake done-ness with metal tester since it will give different results. The metal tester don't really allow crumbs to cling. The brownies cupcakes will show many moist crumbs when they are done - more than most, to take heed.

05

Nov

By Editorial Team

CupcakesCupcake Tin

How to Fill the Cupcake Tin?

In general, you may want to fill the cupcake tins about two-thirds to three-quarters of the way full. This will give you a very large, voluptuous cupcake. I find that filling the wells is most easily accomplished by using a spring-loaded ice cream scoop. After you bake a particular batter in your particular cupcake tins, make a note as to how high you filled them, and adjust for future batches if necessary. These are exceptions to these guidelines for filling the tins. Brownie batter does not rise very much and does not develop a dome at all. So fill the…

05

Nov

By Editorial Team

Cupcakescupcake

How to Make Perfect Cupcake

1. Read every recipe through before starting and follow the instruction to the letter. 2. Use the ingredients called for (for instance, do not substitute jumbo eggs for large eggs). 3. Take time to measure accurately with the proper tools. 4. Use time cues and visual cues, when given, for best results. 5. Do not overbake! Most cupcakes are ready when moist crumbs still cling to a wooden toothpick. 6. Most cupcakes taste best when eaten the same day they are baked and decorated. 7. Relax and enjoy the cupcake making process.

24

Oct

By Editorial Team

CupcakesCake Flour, cupcake, Frosting

Cupcake Tips

Quick tips for easy cupcakes : 1. For an easy topping, use whipped cream as frosting on your cupcakes. 2. To add a quick filling, cut a small cone shape from the top of the cupcake and fill it with marshmallow creme. Then, cut off the pointed end of the cone and replace the cone over the filling. It's a fun alternative to frosting and can be easily packed in lunches. 3. Cake flour produces lighter cupcakes. If a recipe uses cake flour and you don't have any, use 1 cup all-purpose flour minus 2 tablespoons for each cup of…