How to Achieve the Perfect Cupcakes

Scrolling the internet, you will find many techniques on how to achieve the PERFECT CUPCAKES. Some may say use oil only, some say butters are best, while others... add milk, sift your flour always. The list is endless ......and none of them are wrong. But to achieve the “PERFECT CUPCAKES", your ingredients, temperature and storage have to be correct.

Cupcake baking is not that complicated, they are too tiny to be! What needs to be understood is the function of each ingredient on their own, when they're combined, how they react when heat is added to the mix (baking temperature) and also storage of these cuties! I guarantee after you've mastered this, you will not only have great cupcakes, but you will have a long line of people asking for seconds.

Ingredients

• Liquids - These come in the form of water milk juices/syrups. Liquids contribute moistness and improve the texture of baked products. Milk contains fats (whole milk) and proteins in a solution (water) and contributes valuable nutrients to baked goods. It helps browning to occur and adds flavor. Juice may be used as the liquid in a recipe, but do not substitute milk with juice and vice versa. The fact that fruit juices are acidic, they are probably best used in baked products that have baking soda.

• Fats- The first role of fat in baking is to add richness, flavor, and moisture to baked goods. Baked goods with a lot of fat have a more luxurious mouthfeel and just taste better. Plain and simple. Fat is a powerful tenderizer in baking. Fats serve to coat flour to act as a barrier between the proteins and water, slowing down gluten (the protein in flour) development.

• Eggs - Cakes, meringues, cookies, pastry creams and custards use eggs as main components to thicken, emulsify, build volume, stabilize and provide unique colors and flavors. Egg whites are essential for the characteristic whipping ability and volume buildup in cakes where it acts as a leavening agent.

• Flour -Provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gasses during rising. The protein content of a flour affects the strength of a dough. Even though there are many varieties of flours that are used for specific baking items, the preferred flour used for cupcakes is cake flour. Cake flour is ground extra-finely, which results in a lighter, loosely structured crumb and fluffy texture. Cake flour is ideal for baked goods with a tender texture due to its low gluten content, which makes it easier to achieve lighter, tender textures when baking delicate sponges, cupcakes, muffins, and pastries.

Cupcake Baking Temperature

Cupcakes are miniature cakes and by nature will bake up faster than a regular size cake. Moist cupcake recipes will tell you to bake your cupcakes between 325F and 375F. However, 350F tends to be the most common since it’s a right smack dab in the middle. If you’re using a regular-sized cupcake pan, most cupcakes will take between 15 to 20 minutes to bake at 350F. This number can vary depending on the ingredients used and the type of pan. Remember, dark pans bake quicker than lighter ones and most cupcakes will take between 15 to 20 minutes to bake at 350F. This number can vary depending on the ingredients used and the type of pan. Remember, dark pans bake quicker than lighter ones.

Storage of Cupcakes

Always keep them in an airtight container to prevent contamination and to prevent air from drying them out.

Cupcake Troubleshooting and Fixes

1. Cupcakes too dry

Baking your cupcakes too long is a sure way to make them dry. And while you are checking the baking time, also check the oven temperature, if the temperature is too high, it’s going to make it easier for the cupcakes to over bake as well.

Not measuring the ingredients accurately will also make for dry cupcakes. Too much flour will absorb all the moisture, making for a dense and dry crumb.

Fixes

Bake the cupcakes just until they are done. When you touch a cupcake gently, it should spring right back, or a toothpick inserted into the cupcake should come out clean. Also, be sure to be accurate with your measurements. You cannot correct the batter once it's in the oven.

2. Cupcakes are Heavy and Dense

Over mixing the dry ingredients will cause a dry and tough crumb. That’s because once you add flour to the wet ingredients and begin to stir, it will develop gluten. The more you mix, the stronger and longer those gluten strands become, which will make for a tougher crumb later on.

Fixes

Use a scale to weigh the ingredients, always! To make sure you aren’t over measuring the flour or other ingredients. Whip the butter until fluffy, for about 2 to 3 minutes, to ensure enough air is incorporated into the batter to make fluffy cupcakes.

3.Cupcake wrappers peeling away

First, it could just be the brand of paper you are using. Experiment with different brands to find a great one that isn’t made out of greasy paper.

Secondly, excess moisture could be the culprit. Too much moisture will make the cupcake liners peel away as well.

Fixes

a. Look for a high-quality cupcake wrapper brand.

b. Make sure the cupcakes cool down before storing them.

- Bethia Palmer