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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- 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.
- Set the oven to the same temperature as for the cake. Again, there is no change needed here.
- 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.
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