Baking Cupcakes tips: fresh is best

you can freeze Undecorated cupcakes up to 3 months, but the best cupcakes taste is on the day they are finished to bake. baking cupcakesbaking cupcakes

Baking Cupcakes tips: bake cupcakes only one pan at a time

baking cupcakes for best result, bake cupcakes only one pan at a time. switch cupcake pans on halfway through the baking time if you have to bake 2 pans of cupcakes in very limited time. switch their places, up rack to down rack and vice versa.

Baking Cupcakes tips: make sure they are well-baked

make some additional cooking time by place them back in the oven if your cupcakes aren't finished cooking after the minimum time. when a cake tester inserted in the center comes out clean, then your Cupcakes are ready to the next step of decorating.baking cupcakes

Baking Cupcakes tips: use your best tools

baking cupcakes usually you can have 20-24 cupcakes from an 8 inch layer cake Batter. make sure you have mixed the batter well using your favorite cake batter to make cupcakes, 1/2 to 2/3 full filling in cupcake liners is the best formula. Bake them approximately 20 minutes, and use a toothpick into center of the cupcakes to check.

Baking Cupcakes tips: set the proper temperature

baking cupcakes the proper temperature is needed in Baking your cupcakes. get your oven settled to the correct temperature, then you can put your cupcakes in the oven. the right temperature can be measured with oven thermometer which is the best idea for this. rotate your cupcake pan once in the middle of the baking time if your oven can't provide heat evenly.

Baking Cupcakes tips: room temperature-condition ingredients

baking cupcakes do not mix anything directly from your freezer, make all ingredients are in the room temperature condition, then you can proceed mixing your cupcake batter and you will get all ingredients mixed evenly, a nice moist cupcake batter is what you will get. mixing cold items into your batter is making a worse lumpy batter, then you will overmix your batter.

Baking Cupcakes tips: don't overmix batter

mix your batter moderately. do not over-mix it because you will get chewy cupcakes instead of perfectly moist ones. best option is Following the cupcake recipe directions. If you are using a stand mixer while your recipe asked for a hand mixer, reduce your mixing time. hand mixers mix batters slower than Stand mixers. get more advices for adjusting mixing time from your seniors. baking cupcakesbaking cupcakesbaking cupcakes

Baking Cupcakes tips: Make them easy to pick from pans

Make your cupcakes easy to remove from cupcake pans. a nonstick spray will works on paper, foil wrappers or individual wells. wrappers or nonstick spray work fine in the new silicone pans.
baking cupcakes

Baking Cupcakes tips: pick the suitable cupcake pan

pick the most suitable cupcake pan. shiny and heavy cupcake pans are great. you will get 6 to 12 cupcakes at one-time baking. be careful, huge muffin pans make no good in your cute little cupcakes. 2 pans ensure you to have perfect time in baking your cupcakes. having two of 12well cupcake pans would be great for one recipe of cupcakes.
baking cupcakes

Baking Cupcakes tips: fill cupcake wells 1/2 to 2/3 full

beautiful cupcake is what we get when we put 1/2 to 2/3 full of Filling the cupcake wells.
baking cupcakesbaking cupcakesbaking cupcakes

if you insist to put more, then you will have a messy day with over floating cupcakes. but If we put less than 1/2, a wimpy cupcake is what we will get, and you will put more frosting just to make them in standard visual.

White russian cupcake

white russian cupcake

We have been watching too many cupcake shows on TV and actually we'd be happy just hearing about Russia's version of the cupcake. these 'Best Cupcakes Made with Alcohol' are a delightful adult cupcake. These cupcakes have become quite the fan favorite with friends and family. They are so delicious which I thought sounded the best of all the ones I viewed. visit here for more information and the recipe! by the way, this recipe is from

Prep: 35 mins
Cook: 18 mins
for 24 cupcakes

white russian cupcakewhite russian cupcake
For the cupcakes:

350g flour
8 tbsp. vanilla instant pudding mix
1 tbsp. baking powder
¼ tsp. bicarbonate of soda
½ tsp. salt
5 whole eggs
2 tsp. vanilla essence
250ml milk
60ml single cream
165g unsalted butter
300g caster sugar
90g sour cream
2 tbsp. mayonnaise
30ml coffee liqueur
1 tbsp. mocha paste

For garnish:

Small chocolate pearls
Chocolate cigarettes
Gold dust

For the irish buttercream:

2kg unsalted butter, softened
250g high ratio shortening
1kg icing sugar, sifted
60ml vanilla essence
30ml lemon essence
1 tbsp. mocha paste
60ml cherry liqueur
60ml Irish liqueur
45ml coffee liqueur
15ml vodka

For the irish cream filling:

250ml double cream
125ml Irish liqueur

white russian cupcakewhite russian cupcake For the cupcakes:

1) Prepare a cupcake tin with 24 cupcake liners and Preheat the oven to 150 degrees C/Gas mark 2.

2) Combine the flour, pudding mix, baking powder, bicarbonate of soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and cream into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl.

3) Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.

4) Using a 60ml ice cream scoop, place one scoop of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.

For the irish cream filling:

In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.

For the irish buttercream:

In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted icing sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.

Cook's Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.
white russian cupcake
To assemble:

1) Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with irish cream filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 15ml of filling.

2) Place a round tip # 809 into a large piping bag. Fill the piping bag with irish buttercream. Generously pipe about 30ml buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust.