{Bake} Baking Tips

May 3, 2013 § 2 Comments

Modern Cupcake was where I did some of my best baking.  I’ll toot my horn & say that my cupcakes are divine.  The icing just melts in your mouth & the cake, oh the cake is so very moist.  Many people ask, “how do you do it?”  So I decided to share some baking tips that might help you along the way.

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Photo by Jessica Downey Photo

  • Always make sure your butter, eggs & buttermilk are at room temperature.  This will allow the ingredients to fully incorporate when mixed.
  • I prefer to make my own buttermilk.  Take 1 Cup of Vitamin D milk (room temperature), remove 1 Tbsp. of milk & replace with 1 Tbsp of vinegar.  Let it sit for 10 minutes.
  • Always add your extract in at the time the eggs are incorporated.  Adding the extract at this time locks the flavor into the batter.
  • Use an ice cream scoop to place batter in each liner.  This creates consistent sized cupcakes.
  • Never over beat your batter.  If you do, the cake will become dry.  It takes a little finesse & time to find your groove but it definitely can be done.  I go by the way the batter looks.  Stop right when you think the batter is finally mixed.
  • Once the cupcakes are the in the oven do not open the oven door until the timer goes off.
  • When the cupcakes are done leave them in the pan for a minute or two to let them set up before taking them out.
  • Allow the cupcakes to fully cool before enclosing them in an air tight container.  This will help prevent the liners from separating from the cake.
  • Always sift your powdered sugar before mixing into the icing.  If you don’t do this you will never get the lumps out.
  • Practice with your pastry bag & tips on a sheet of parchment paper.  You can always scoop the icing back into the bag if you need more practice.
  • A silicone bowl scraper is my best friend when scooping icing out of the mixing bowl into the pastry bag.
  • Do not refrigerate your cupcakes.  This will dry them out.

I hope these tips are helpful.  Happy baking & enjoy!

XO,

Jill

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