Cupcakes are a small, individual cake. They are lighter, cake-like and sweeter. Muffins are defined as a quick bread, usually denser. Another difference between cupcakes and muffins is that cupcakes are almost always topped with frosting and muffins are not. Try our Boozy Bourbon Chocolate Cupcakes for a grown-up twist on dessert.
Cupcakes are one of the most easy-to-personalize desserts that you can make. For one, you can choose to make mini cupcakes, standard size or giant cupcakes, depending on the muffin pan that you use. Second, you can either follow a from-scratch recipe or start with a cake mix. Beyond that, you can change up the flavors easily by adding in different ingredients or by using different cake mixes. And of course, the frosting options and decorating ideas are endless.
Applesauce and plain yogurt are excellent fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe. Mashed ripe bananas also work well as fat substitutes if you are making carrot cake or banana cupcakes. You can also mix in fruit puree mixtures for chocolate, spice and carrot cake cupcakes. By swapping these egg replacements in, you can save more than 10 grams of fat and around calories.
Cupcake liners are paper or foil baking cups that make it easy to remove cupcakes from the pan. They come in both mini and regular sizes and in a variety of colors and designs, making it a fun and decorative addition to the sweet treat. Look for cupcake liners in your supermarket, dedicated baking stores, craft stores or online. A typical cupcake recipe makes 24 cupcakes in regular-size muffin cups.
Muffin pans with regular-size cups come in six- or muffin sizes. There are also pans that have mini, large and jumbo muffin cups. Mini muffin pans make 24 cupcakes while large and jumbo pans make six cupcakes each. Pan Size. If you only have one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan for 15 minutes after it comes out of the oven and then bake the rest of the batter adding one to two minutes to the bake time.
As mentioned, you can either make cupcakes from scratch or from a box of Betty Crocker cake mix. You can find directions for easy cupcakes on the back of the box. Place paper baking cups in 24 regular-size muffin cups. Step 3: In large bowl, mix the flour, granulated sugar and salt with a whisk. Set aside. Step 4: Using a one-quart saucepan, heat one cup of butter, water, and three tablespoons of baking cocoa to boiling.
Step 5: Remove from heat and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, bourbon and eggs. Mix well to combine and then fold in chopped pecans. Our best tricks for making outrageously delicious cupcakes for any occassion. Mobile Menu Trigger. Subscribe via email ». Facebook Twitter Pinterest. Baking and Decorating Tips Recipes. The Best Whipped Cream Frosting. The Best Chocolate Buttercream Frosting.
The Best Cream Cheese Frosting. Easy Homemade Caramel Corn. The Best Buttercream Frosting. Apple Cookies and Cream Cheese Frosting. Pecan Pie Bars. Caramel Apple Cookies. Harvest Caramel Corn. To cut down on your prep time, bake cupcakes using boxed cake mix. Start by preheating your oven to degrees Fahrenheit. Next, prepare the cake mix according to the instructions on the box.
Once your batter is ready, you can bake it in the cupcake wells directly, or you can place cupcake liners in the wells first, which will make cleanup easier. Bake your regular-sized cupcakes for 15 to 20 minutes. When the cupcakes are done, take them out and let them cool for 5 to 10 minutes before taking them out of the pan.
After an hour, you can frost your cooled cupcakes with a pre-made frosting. To learn how to make your own cupcake frosting, keep reading! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet? Create an account. Edit this Article.
We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article parts. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Part 1. Prepare the cake mix according to the instructions on the box.
Most cake mixes will also require additional wet ingredients, such as water, oil, and an egg. Scrape down the sides of the bowl with your whisk or spatula while mixing. This will help the batter come out more even. You will also want to "fold" the batter every now and then; this will give you a smoother batter.
How much water, oil, and eggs you will need will depend on what brand of cake mix you are using. If you lost the box, try finding the instructions on the company website; they often will have them posted there. Choose and prepare a cupcake pan. You can bake the batter in the cupcake wells directly, or you can place cupcake liners into the wells first. The liners are not necessary, but they will make cleaning up easier; they will also make the cupcakes look prettier.
You can use a regular, mini, or jumbo sized cupcake pan. If you want to fill the wells with batter directly, you will need to wipe them down using a paper towel soaked with vegetable or canola oil first.
Fill the cupcake wells two-thirds to three-fourths of the way with batter. Do not over-fill the cupcake wells.
The batter will rise as it bakes. A quick and easy way to fill the cupcake wells is to use a large spoon or an ice cream scooper. A box of cake mix will be enough to make 24 to 30 regular-sized cupcakes. It will make even more mini-sized cupcakes, but fewer of the jumbo-sized ones. Cover and refrigerate any leftover batter. When you are done baking the first batch, let the pan cool for 15 minutes, then fill it with the rest of the batter. You may need to bake this new batch 1 to 2 minutes longer than the first one.
Bake the cupcakes depending on pan size. Check the cupcakes for done-ness after the lowest-baking time listed, and bake them longer, if necessary. If you have a convection oven, check the cupcakes after 8 minutes.
You can tell when they are done if a toothpick poked into the center comes out clean. Well-done cupcakes will also "spring" back when touched on the top. Happy baking! Moni, I have never read that, however, I just made some cupcakes from a cake recipe that had what I thought was a lot of leavening.
Unfortunately, they all rose to the point that the batter spilled over the edge of each well and cooked a bit onto the pan. You know There wasn't a dome, but I felt that there was way to much batter or something. I need to use the recipe for a bridal shower I am baking for and now I don't know what I should do. Cut down on the leavening or fill the the wells with less batter. I wish you luck with finding the answer to your question. How could I convert a Bundt cake recipe to muffins? Should I lower the temperature and bake for less time?
Hi there, Maya! Most Bundt cake recipes will make about 24 cupcakes. We'd recommend baking the cupcakes for 18 to 22 minutes or until a cake tester comes out clean and the tops spring back when lightly pressed on. We hope this helps and happy baking! Hi Morgan, will a 9-inch Bundt make 24 cupcakes as well? Alternatively, can this also be baked in a regular 8-inch cake tin?
View our privacy policy. Blog Recipes How to convert cake to cupcakes A few simple steps is all it takes Author. Recipe in this post. Some recipes to carefully consider before turning into cupcakes: Pound cakes make delicious but heavy cupcakes, so factor their density into your decision. Sponge cakes will be dry and short. Cakes with meringue-based or yeasted components like Blitz Berry Torte or Bienenstich are also better off in their full-sized form.
Their technical layers make them difficult to translate to cupcakes. Filled cake recipes can be also tricky. Consider skipping the filling and prepare just the batter. Otherwise, you can try stuffing your cupcakes if you're feeling adventurous. Note that you'll likely end up with quite a bit of leftover filling.
Preheat the oven The first thing to consider when converting cake to cupcakes is the baking temperature. Decide on your baking temperature and preheat the oven. Prepare your pans Next, ready your pans for baking. One 8" square pan or 9" round layer makes about 12 standard cupcakes.
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