By Ujjainee Roy
March 18, 2024
Using a cake recipe for cupcakes is an easy switch. However, you do need to pay attention to some key details, especially in terms of ratio, timing and temperature. Here are a few key mistakes to avoid if you're using a cake recipe to make homemade cupcakes.
Cupcakes and cakes bake differently due to their size. Cupcakes cook faster than cakes, so if you use the same baking time specified for a cake recipe, your cupcakes may end up overcooked or dry. Always adjust the baking time accordingly, usually reducing it by 5-10 minutes for cupcakes.
Pouring too much batter into the cupcake liners can result in overspreading during baking, leading to misshapen cupcakes with flat tops. Fill each liner only about two-thirds full to allow room for the cupcakes to rise evenly.
Just like with cakes, using room temperature ingredients, such as eggs, butter, and milk, helps ensure proper incorporation and a smoother batter texture. Cold ingredients can result in an uneven batter consistency and affect the cupcakes' texture.
Sifting dry ingredients like flour, baking powder, and cocoa powder helps aerate them and removes lumps, resulting in lighter and fluffier cupcakes. Additionally, ensure thorough mixing of the batter, but avoid overmixing, as it can lead to dense and tough cupcakes.
Cupcakes require a muffin tin or cupcake pan with individual wells to hold their shape during baking. Using a cake pan instead will cause the batter to spread out, resulting in flat, pancake-like cakes rather than cupcakes.
Avoid opening the oven door frequently while the cupcakes are baking, especially during the initial stages. Sudden temperature drops can cause the cupcakes to collapse or become dense. Wait until near the end of the baking time to check for doneness.
Allow the cupcakes to cool in the pan for a few minutes after baking before transferring them to a wire rack to cool completely. Rushing this step can cause the cupcakes to break apart or lose moisture.