Have you ever been to a birthday party or other get-together and wondered how the baker made cupcakes so deliciously moist and fluffy? You then head home and bake cupcakes yourself, only to create inedible lumps that your dog wouldn't even eat. Baking the perfect cupcake does not happen by accident and involves meticulous preparation and the use of the proper utensils. With a little trial and error, and a few trips to the grocery store, you too will be the envy of your friends when you present homemade moist, fluffy cupcakes.
- Skill level:
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Things you need
- Ground zucchini
Preheat the oven before baking the cupcakes. A cool oven will have to warm up while the cupcakes are inside, leading to confections that are too dense because they did not rise properly.
Use the ingredients called for in the recipe. Do not substitute all-purpose flour for plain flour, as this will lead to cupcakes that are not as moist.
Allow the refrigerated ingredients, such as eggs and milk, to reach room temperature before baking. This will ensure that the ingredients mix together smoothly and you are not over-mixing your batter in an attempt to soften hard, chilled ingredients.
Measure out the ingredients as precisely as possible according to the recipe or package directions. Making moist cupcakes involves mixing the wet and dry ingredients, which provide the moisture and foundation for the confections in the correct proportions.
Avoid over-mixing the batter. This will introduce too much air into the mixture, which will produce hard, inedible cupcakes.
Add moistening agents to the cupcake batter. These include applesauce, mayonnaise or ground zucchini. These ingredients are used in conjunction with or will replace butter, water and other wet ingredients in the recipe.
Check on your cupcakes halfway through the recipe's suggested baking time. Stick a toothpick into the centre and slowly pull it out. If there is still batter on the toothpick, the cupcakes are not fully baked. If the toothpick is clean, the cupcakes are done and ready to be pulled out of the oven. Remember that the cooking times are suggestions and different ovens and altitudes will affect the cupcake's baking time.
Serve the cupcakes as quickly as possible after they are cooled and frosted. The longer the cupcakes are left on a platter, the harder they will become.
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