Having made cupcakes quite a few times now, I’ve come across a few errors and have noted down the tips and tricks to avoid making these mistakes again and thought I would share with everyone.
- Fill the cupcake paper cups 2/3 full to allow room for them to rise.
- To avoid spending too much time fiddling around with a stubborn-nowhere-to-hold-on-to-cupcake-tray when taking it out of the oven, leave the bottom right cupcake mould free (if you are right handed, or leave the bottom left free if you are left handed) so that you can easily put your thumb (in the oven glove obviously!) in there to take the tray out.
- Ever laid out all the paper cups onto the cupcakes tray and just before you’re about to put the batter in, you move the tray across the room to the bowl of batter and the paper cups all fly in the air?! Always move the bowl of batter to the tray!
- To ensure each cupcake/muffin are the same size, use an ice cream scoop when divided the batter between the paper cups.
- To avoid less mess, pour the batter into a piping bag and pipe into the paper cups.
- To make sure the cupcakes are ready, stick a toothpick into the centre of the cupcake and if it comes out clean, they are ready.
Storing / Transporting
- If needed to transport your baked goods to another location such as a party at a friend’s house, you could choose to use a food storage box with a large base so that the cupcakes can be stored in one layer without having to get squashed during the journey – I found my food storage box from Lidl for £5 with 2 separate compartments allowing me to store 2 layers of cupcakes without them being squashed.
- Alternatively, you could buy disposable cardboard cupcake boxes from eBay quite cheaply that range from different sizes.
- Lastly, if it’s yourself holding the party, a cupcake stand would be ideal, your cupcakes would be nicely presented and wouldn’t take up much space on the table leaving more room for other food that you can serve.