BAKE A CAKE: CUPCAKES

BY CHRIS FLATT WWW.BECOMINGACHEF.CO.UK

◦Baking Cupcakes Needs Precision And Attention To Detail

◦First Understand The Science To Bake The Cupcake

◦The Perfect Cupcake Has A Moist, Light Texture, Rounded

Top, A Non Greasy Liner

◦A Beginner Can Do All Of These Things If The Ingredients

And Techniques Are All Correct

◦Take Your Cupcake Recipe And Let’s Get Started

INGREDIENTS◦ It’s Important The Ingredients Are Correct

◦To Get Your Cupcakes The Right Shape And Texture

◦Eggs And Butter To Be At Room Temperature

◦Cream Your Butter And Sugars Together

◦Ensure The Texture Stays Light And Fluffy

◦Add The Eggs One At A Time  

◦Sift The Dry Ingredients This Will Eliminate Lumps

◦Leavening Agent Is Fresh

◦Pay Attention To The Type Of Flour The Recipe Calls For

◦ In Many Cupcake Recipes, Cake Flour Or Pastry Flour

Should Be Used To Get A More Rounded Top

◦If The Recipe Calls For Cake Flour, Use The Real Product

FILLING THE MOULDS◦Line A Cupcake Pan With Paper Holders

◦Evenly Cooked And Whole

◦You Can Remove The Cupcakes Right Away To Ensure

That The Liners Don’t Stick, And Then Allow The Cakes

To Cool Before Icing Them

◦Fill The Cupcake Pan, Three-quarters Of The Way Full◦  

HEATING AND BAKING◦The Temperature Of Your Oven Is Very Important

◦Cupcakes Can Be Cooked At 200 Degrees Celsius, For

Around Five Minutes, And Then Drop The Temperature

Of The Oven To About 175 Degrees Celsius For The

Final 10 To 15 Minutes

◦You Can Experiment With A Higher/Cooler Temperature

◦Bake Cupcakes Right Away After Filling The Liners

◦Don’t Let Them Sit

◦Check Your Cupcakes By Inserting A Toothpick Into The

Centre

◦If It Comes Out Clean, Your Cupcakes Are Done And

Ready To Cool Before Icing

CHRISTOPHER FLATT

www.becomingachef.co.uk

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