Muffin Pan Techniques: How To Bake The Best Cupcake

Although many of us are certainly not Martha Stewarts (most popularly known as the “domestic diva” who made popular homemaking as a designer lifestyle) in the kitchen area, baking a cupcake with a decent old reliable muffin pan is an easy skill that even children can do. Our concept of the ideal cupcake doesn’t depend on icing or décor (there’s a millions ways to do that); its all about the basic mini-cake: a flawlessly molded treat that’s evenly cooked and moist inside. Here’s how you can do it right every time.
1. Treat baking as an exact science. Measure, measure, measure!
If you’re starting, experimenting with a standard recipe by winging it, it may not get you to that ideal cupcake just as quickly. Stick with the weighings in the beginning. Maintain at eye level to ensure you’re checking it right. (It’s after you’re confident with your first few batches that one could tweak a bit.) And if you’re seriously into extreme measuring, weighing eggs with their shells on can be another way of making extra sure you’re keeping the recipe right. (They come in various sizes, after all.)
2. Use ingredients that are room temperature only.
The basic premise is that cold substances don’t mix well. Eggs should not be cooled before use while butter ought to be left out for a few hours (but not at the point of melting) to take the chill off. If you made some mixture and left it in the refrigerator overnight, ensure that you give it some time to get to room temperature too.
3. Prepare the muffin pan with as much care as you would with decorating.
A silicon muffin pan is simpler to use than a conventional metal pan, if you want fewer cleaning afterwards. The pan is more preferable for baking because cookie sheets can’t maintain your batter’s shape throughout the baking procedure. You can oil it with a little vegetable pan spray or distribute with vegetable shortening if you’re not using paper liners. But if you want to bake with paper cups, you may skip the greasing altogether, just be certain you line them all evenly in the pan before filling them.
Next, filling the pan. Here’s another amazing trick from the experts: work with a decorating bag (the ones used for frosting cakes. Load it up together with your batter.) or an ice cream scoop. Most definitely don’t use the batter mixing ladle as this creates a messier final result with unequal quantities.
4. Preheating is important, unfortunately.
This is the most neglected part of the procedure. You can perform all the above three actions perfectly but until you preheat the oven before baking, all hope is lost long before you take your cupcakes out. It’s the trick to getting evenly baked goodies! Your oven might take between Ten to fifteen minutes to reach the typical 350°F advised heat for cupcake baking.
The only part left is to await everything to bake. Until then, don’t take a peek! Don’t forget to take the cupcakes out immediately so they really stay nice and moist. Regardless of whether you want to decorate them or not, the cupcakes are now ready to consume. Bon Appétit!