Fool Proof Cupcakes

Take the flop out of your cupcakes with these easy to follow tips, and whip up your next batch of fool proof cupcakes.

Tip #1 – Better Batter

Ingredients plays a very important part in any batter. It is true that good ingredients makes better bakes, but also the finer details such as having your ingredients the right temperature makes a big difference and even a bigger difference in creating fool proof cupcakes.

Fresh ingredients are always best! Eggs are especially important as they give shape to the cupcakes. Test your egg’s freshness by placing it in a bowl of cold water, if it sinks to the bottom, it’s fresh.
If you use salted butter instead of unsalted, leave out the salt required in the recipe later.
Unlike pastry where the ingredients needs to be as cold as possible. With cupcakes you want the ingredients to be room temperature so that everything can be incorporated easily without overmixing the batter. Overmixing will result in a dens and heavy cupcake.
When a recipe calls for baking soda or bicarbonate of soda, the batter must be baked as soon as it’s mixed. Otherwise the rising gases are lost and your cupcakes will fall flat or won’t even rise.
Always remember to measure and weigh your ingredients properly. Do not be tempted to add “Just a little bit more.”

Tip #2 – Baking magic

After mixing up the perfect batter it’s time for baking…

When you start mixing your batter, switch your oven to the recommended temperature. I found that 180˚C works very well in my oven. Always wait until your oven reaches the right temperature before putting your batter in the oven.
Ovens vary greatly, so an oven thermometer that can be hooked inside is a good investment for the regular baker.
Fill your cupcake cups three-quarters of the way. Any bigger and they will create a “muffin top”. A great way to keep the batter consistent it to use an ice cream scoop.
It is easy to overbake and this will result in a dry cupcake. And there’s nothing worse than that! Instead, test the cupcake about 15minutes into the baking by poking one with a skewer. If it comes our clean, the cupcakes are done.
Bake until light golden, not golden brown. Cupcakes shouldn’t be crusty.

Tip #3 – Icing and Decorating

It’s the finishing touch that adds a swirl of sweetness to your perfectly baked cupcakes. There are many types of icing as there are cakes, and each adds a different element to your finished product. Check out this post to familiarize you with some basic icings. 5 Great icing types to try…. TODAY!!! The icing also acts as a base for glittery, pretty decorations. And let’s face it without icing a cupcake is a muffin.

The first thing to take care of before you icing your cupcakes, is your cupcake’s temperature. Wait until they are cooled down completely, even placing them in the fridge for a while before you start will help. This is crucial to avoid the icing from melting.
Always sift the icing sugar beforehand to prevent lumps. And always use butter that is room temperature.
Why not experiment with different flavor icings to add an interesting twist to your cupcakes.
Give these combinations a try:
Orange blossom icing (With chocolate cupcakes)
Strawberry Icing (With Vanilla cupcakes)
Coffee Icing (With Chocolate cupcakes)
Peanut butter Icing (With Chocolate cupcakes)
If you don’t have a piping bag, but want to swirl your icing instead of spreading it. Fill a sandwich bag with icing and snip the corner. This also works with a piece of baking paper, folded into a cone shape.
Don’t make the mistake of putting to much icing on your cupcakes. A mountain of icing can be overwhelming and will ruin the delicate flavor of the cupcakes.
The most commonly used icing is buttercream icing, but remember your options can also include cream cheese icing, meringue icing, marshmallow and fudge icing.

Tip #4 – Bonus Ideas

Why not add that little something special to your next batch of cupcakes. Here are a few ideas to try.

Hidden Surprise to baked Cupcakes: These are super easy to make but really makes a big impression. Bake your cupcakes as normal. Once they are baked and cooled, use a melon baller to remove the inside of a baked cupcake and scoop the center ingredient/filling into the hole before icing. Try Caramel, Small sweets like smarties or even Chocolate mouse.
Hidden surprise to Cupcake batter: You will add these surprises to your cupcake batter just before baking. Fill the cupcake cups as you would normally and just before baking add in the little treat. Push the surprise halfway in the center of the batter. Use a very small amount of batter to cover the item is they are sticking out to much. Some great ideas will be Marshmellows or a small piece of fudge.
Oreo Surprise cupcake: Prepare the batter as normal and line your cupcake tins with cupcake liners as normal. Now add an Oreo cookie into each cupcake liner. Fill the cupcake cups with batter (Remember to fill only 2/3) And bake as normal.
Marbling: Make a traditional vanilla cake batter and divide it into two. Mix in 30-60ml cocoa powder to one half to turn it into a chocolate batter. Now add alternating spoonfuls of the two batters to the cupcake cases for a marble effect.