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First time cupcaker...suggestions for perfection?

post #1 of 22
Thread Starter 
Ok cuppy experts...I'm crossing over to the dark side! Lol! YAY!

Here's what I have:

Regular size cuppy pan, bought at Target, it's non stick and seems pretty sturdy, with 12 cavities.

Liners by Wilton, silver ones and a pastel print.

I intend to use cake recipes that I have great success with when making actual cake.

How much batter in each cavity?

I would like the flattened look, but is it possible to still bake them up past the liner? It seems like they would be teeny tiny once I flattened them.

Bake at normal cake temp? I usually bake at 325 for cakes.

Anything else at all I need to do differently, or not do, or whatever, so I'm not tossing cuppies in the trash?

I would really appreciate any help guys! Thank you in advance!! Can't wait to make these little guys!

Jamie
post #2 of 22
[quote="__Jamie__"]Ok cuppy experts...I'm crossing over to the dark side! Lol! YAY!

Here's what I have:

Regular size cuppy pan, bought at Target, it's non stick and seems pretty sturdy, with 12 cavities. ~ These work fine, you'll want 2.

How much batter in each cavity? ~ I use a small ice cream scoop, i think it is 1.5 oz. this makes the uniform and makes sure I don't spill or overfill.

I would like the flattened look, but is it possible to still bake them up past the liner? It seems like they would be teeny tiny once I flattened them. ~ you can 1) put a little less that 2/3 full in each or 2) fill 2/3 full and then after you remove from oven place a tea towel (the cotton ones with out the plush fibers) or wax paper over the cc's and then a heavy board (I use my cutting board) to flatten them when hot, for about 2-3 minutes

Bake at normal cake temp? I usually bake at 325 for cakes. ~ This will be fine, they'll just take a bit longer, I usually bake at 350 for 15 minutes

Anything else at all I need to do differently, or not do, or whatever, so I'm not tossing cuppies in the trash? ~ Relax it just like baking a cake, just doesn't take as long. You're already a good cake baker, you'll do just fine!

Good Luck!![/b]
post #3 of 22
If you want domes, pre-heat your oven to 400 and then when you stick the cupcakes in, turn the oven to 350. If you don't want domes, just bake the cupcakes at 350. I bake mine for about 14 minutes and then check them. Sometimes up to 17 minutes.

I use a cookie scoop to fill my liners so that they all turn out a similar height. I fill them about 2/3rds of the way full. (You might want to put a little less since you want them flat). Anyway, depending on what I want, I'll put 2 to 3 scoops of batter in each liner.

I hate the silver liners, I'm fully convinced (and so are other people on here) that the cupcakes cook faster in them. So if you are going to use them, make sure all cupcakes are in the same liners. Don't do 6 silver and 6 pastel.

I haven't had any trouble using my cake recipes for cupcakes, but some people on here say that they have trouble getting their cupcakes to come out with the same recipe.

Have fun! Hope this helps!
post #4 of 22
Thread Starter 
Oh thank you guys!! Sounds great, using the cookie scoop, I have one of those and wouldn't have thought of using it! Ok, and don't mix liners in the same pan...check! Yesssss! Thanks again!
post #5 of 22
Thread Starter 
Oooooohh...just thought of something else. I bake on Thursday nights for cakes for Saturday. What about the cuppies? Are they going to stay as moist?

I've also heard of the liners peeling away from the cuppy after awhile? Is that what happens? I should probably decorate the cuppies last thing on Saturday, huh?
post #6 of 22
i usually do my cuppys the day before, w/ no problems.

welcome to the dark side!!! i am obsessed w/ the little things!
post #7 of 22
Thread Starter 
Thanks bebea! Wow....so I need to bake two times then? The cake on Thursday and the cuppies on Friday? Ouch.....
post #8 of 22
its not as bad as it sounds - cuppys bake fast. i usually have 2 pans (24 total) baking together. and pop'em right out to cooling racks as soon as they come out of the oven. how are you decorating them?
post #9 of 22
Thread Starter 
Oh, I could care less about the time it takes to bake, it's the whole mixing up another batch of batter and the cleanup! lol....

I am filling them and putting fondant discs on top to match the theme/colors of the main cake, just a little circle of fondant to cover the top of the cuppy, with a little bc underneath to "glue" the fondant on.
post #10 of 22
I usually use nothing but the silver cc tins. I have used the paper ones and have found that they leave grease spots in the bottom of my box (this is even the paper ones that say they are greasproof). This makes me think that alot of the moisture of the cupcake escapes from them and leaves a dry cupcake. I tend to be be pretty anal anout the whole moisture factor so do take that into consideration. As far as baking them, I make mine from scratch and bake them in the oven at 350 degrees. I don't let them brown on the top at all before I take them out. I just make sure they spring back slightly when I touch the top to be sure they are done in the center. I use a cookie scoop to get them even, but I would recommend baking two cc's first to see how high you need to fill the cups. I also bake mine the day before and keep them sealed tight overnight or they tend to dry out quickly. I hope I have helped a little and good luck!
post #11 of 22
Quote:
Originally Posted by __Jamie__

Oooooohh...just thought of something else. I bake on Thursday nights for cakes for Saturday. What about the cuppies? Are they going to stay as moist?

I've also heard of the liners peeling away from the cuppy after awhile? Is that what happens? I should probably decorate the cuppies last thing on Saturday, huh?



I've not had liners pull away - i think this happens when you cover them while warm, the condesation wets the papers and they pull away. I've had cc's sit in a container for a week (for family) with no problem with liners.

Thursday for saturday will be fine, make sure the cake is covered with frosting completely as it locks in the moisture.
post #12 of 22
Thread Starter 
Oh thanks guys!! Ok...I will keep all of this in mind, and bake a couple first for sure to see how much I need!
post #13 of 22
When using foil cases - i leave my cc's sitting in the muffin tins (on cake racks) for about 5 minutes after coming out of the oven - keeps the little cases nice and snug around the cake - as depending on batters - some little cc's can shrink a tad when cooling -
Enjoy cc'ing.

Bh
post #14 of 22
Thank you for the tip on getting domed cupcakes by putting them in at 400 deg. and then turning oven down. I didn't know that. Y'all are a wealth of information. Thanks
post #15 of 22
Thread Starter 
Ok....here is what I have learned and/ or have questions from my experiment in cuppy-caking last weekend.

No more foil cups...ever. The cuppys pulled away from the sides, and the foil cups don't seem to bend and flex with the baked cuppy, they stay put, as where the paper cups move with the cuppy and stay attached.

Getting the perfect little cap of fondant on the top...how the?!?!?! I mean, I see some amazing cuppies with perfect little covers of fondant. I cut mine out with a circle cutter about the same size, and they sat on top looking silly.

Filling the cuppy: did this with a piping bag, no problem there. However, I have no idea if when they bit into them, they didn't goo icing all over the place...do they? Used SMBC...so I doubt it.

All in all....not bad. I know they were delish, but the coulda looked a lot nicer, so I am on a mission to get the cutest cuppys ever!

If anyone has any suggestions on getting that perfect little cap of fondant on top, I would love to hear!
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