- How many cupcakes do I need for 100 guests?
- How do I get my cupcakes to rise higher?
- What can I use instead of cupcake liners?
- Can I bake 2 trays of cupcakes at the same time?
- Do you spray cupcake liners?
- Why is cake so hard?
- Do you bake cupcakes on the top or bottom rack?
- Can I leave cupcakes on the counter overnight?
- How far ahead can I make cupcakes?
- Does oven rack placement matter?
- Why are my boxed cupcakes flat?
- Can I put cupcakes back in the oven?
- Why do my cupcakes shrink after baking?
- What makes a cupcake light and fluffy?
- Can I use wax paper instead of cupcake liners?
- How do you measure a perfect cupcake?
- How do you fix a sinking Cupcake?
- What makes a cupcake moist?
- Can you make cupcakes without liners?
- What can substitute for cupcake liners?
- How do you moisten cupcakes after baking?
- Why do my cupcakes Dome?
How many cupcakes do I need for 100 guests?
The general rule of thumb is to have approximately 1.5 cupcakes available per person, which will vary depending on whether there will be more than one flavor cupcake, or other desserts (such as a large frosted cakes) or other appetizers..
How do I get my cupcakes to rise higher?
Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.
What can I use instead of cupcake liners?
parchment paperUse parchment paper instead of cups, Chapple says, for an upgraded case for your muffins or cupcakes, and you’ll never worry about cupcake liners again. First, cut a sheet of parchment into five-to-six-inch squares.
Can I bake 2 trays of cupcakes at the same time?
If you’re baking several pans of cupcakes at a time, place each pan side by side on the same rack. If your oven isn’t wide enough for two cupcake pans at once, place two oven racks in the centermost positions of the ovens and stagger the cupcake pans so that they aren’t directly on top of each other.
Do you spray cupcake liners?
Grease your wrappers Giving the wrappers a quick spritz of nonstick cooking spray before filling them works very well to prevent cakes from sticking — even if you’re making a delicate recipe or trying to unwrap the cupcakes when they’re still warm.
Why is cake so hard?
Your cake is tough Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. … Gluten is not desirable in cakes, so mix thoroughly, but as little as possible.
Do you bake cupcakes on the top or bottom rack?
If you absolutely need to bake more than one batch at a time, make sure you rotate the cupcake pans from the top rack to bottom rack a couple times in the baking process to encourage even browning. And turn the pans around as well. Ovens have hot spots!
Can I leave cupcakes on the counter overnight?
Cupcakes are bread products that do not need to be refrigerated. However, they should be kept in the refrigerator if their icing contains perishables or has a heavy dairy base. Leaving cupcakes with perishable toppings out overnight will result in spoilage, ruining the pastries for future consumption.
How far ahead can I make cupcakes?
Make-Ahead TipsYou can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving.To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil.
Does oven rack placement matter?
These are the basics of oven rack position. A good rule of thumb is that, if it is more important for the bottom to brown while baking, place the rack low. If it is more important that the top brown, place the rack high. … For most baking, positioning the food in the center of the oven is ideal.
Why are my boxed cupcakes flat?
Over mixing can add too much air to your batter. When you put cupcakes in the hot oven with too much air in the batter, the hot air will only make it seem as if your cupcakes are rising as the air escapes, causing the dreaded deflation.
Can I put cupcakes back in the oven?
Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.
Why do my cupcakes shrink after baking?
Over-beating the batter: Over-beating your batter overworks the gluten, making it tough and less likely to rise. Another analogy is that you are beating in too much air which will then escape once your cupcakes are out of the oven, causing them to shrink.
What makes a cupcake light and fluffy?
“Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven,” she says. “If you over-mix your batter, you collapse those bubbles and end up with a brick-like cake.” To avoid this, always mix on a low speed, stopping just as all ingredients blend.
Can I use wax paper instead of cupcake liners?
Wax paper has a thin coating of wax on each side, which prevents food from sticking to it and makes it moisture-resistant. But wax paper is not heat-resistant; the wax will melt at high temperatures and the paper itself can catch on fire. Don’t use wax paper to line baking sheets or cake pans or put it in a hot oven.
How do you measure a perfect cupcake?
The easiest way to fill cupcake liners is using an ice cream or cookie scoop for perfect uniform cupcakes. A scooper that holds 3-4 tablespoons or 1-1.5 ounces works well for standard size cupcakes. or you can use a 1/4 cup measuring cup and a spatula.
How do you fix a sinking Cupcake?
When they cool, they will sink in on themselves. So be sure to let your cupcakes cook through! How To Fix This: I use a toothpick inserted in the middle to see if any wet batter clings to the toothpick. I also use the touch test, but gently pressing on the cupcake to see if it springs back.
What makes a cupcake moist?
But the thing that makes them extra special, aside from the lovely frosting of course, is cupcake moisture content. We all love soft, fluffy, and extra-moist cupcakes….Oil. Instead of using butter, substitute canola oil or olive oil. … Instant Pudding Mix. … Sour Cream or Yogurt. … Brown Sugar. … Applesauce. … Mayonnaise. … Cake Flour.
Can you make cupcakes without liners?
You can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners as long you effectively grease your baking pan. If you don’t want to bother with liners or make a special trip to the store, you’re not alone.
What can substitute for cupcake liners?
parchment paperIf you’d prefer to use some kind of liner instead of greasing the pans, substitute parchment paper for cupcake liners. The end result will look like the oversized wrappers found in bakeries. Cut the paper in squares that are about 5 inches in size.
How do you moisten cupcakes after baking?
Seal in moisture by spraying freshly baked (but not iced) cake with sugar-water syrup. If you’re not going to frost the cake on the same day you baked it, let it cool to room temperature, wrap it completely in plastic and store in the freezer. It will keep for quite some time this way.
Why do my cupcakes Dome?
If cakes are peaking during baking it is usually because the oven temperature is a bit too high. The outside edges of the cakes bake quickly, forcing the centre upwards and into a peak. As ovens vary you may find that you need to turn your oven down a little more, especially if it is a fan oven with a strong fan.