Cooks Note Converting To Cupcakes Recipes
COOK'S NOTE: CONVERTING TO CUPCAKES
Number Of Ingredients 0
Steps:
- Most layer cake batters work well for cupcakes. Batter for a one-layer cake yields 12 to 15 cupcakes for a two-layer cake, 24 to 30 cupcakes. Line muffin cups with paper baking cups or generously grease and flour the cups. In a pinch, you can set foil baking cups on a cookie sheet. Fill the cups 2/3 full of batter and bake at 350°F. for 15 to 20 minutes or until tops spring back when lightly touched. Immediately remove cupcakes from the pan and transfer them to a wire rack to cool.
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Estimated Reading Time 3 mins
- Scale your cake recipe appropriately. Plan to get about 12 cupcakes from the same amount of batter that would yield one 9-inch-round cake layer. However, this will vary based on the cake’s density.
- Prepare the batter exactly as you would for your cake. You don’t need to change a thing about the batter; cupcakes are, after all, little cakes.
- Choose a liner. If the cake is sticky, gooey, or contains large fruit chunks, choose a greaseproof or silicone liner. This will prevent the cupcakes from sticking to the liners or pulling away from the liners.
- Bake a test cupcake. How much will the cupcake rise? How long will you need to bake it for? The best way to answer these questions is to bake a single test cupcake.
- Bake the rest of the cupcakes. If your test cupcake was too short, fill the others higher; if your test cupcake overflowed, don’t put as much batter in the others.
- Cool the cupcakes. Remove the cupcakes from their tins and set them on a cooling rack to cool completely. Cooling the cupcakes in the tins can cause the liners to fall away from the cake.
- Frost the cupcakes. Whether or not your cake was frosted, you will want to frost your cupcakes (otherwise, they are just muffins). Vanilla bean buttercream frosting is an easy choice that goes with almost any cupcake flavor, and it holds that idyllic cupcake swirl.
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