Cupcake Recipes

Professional Tips for Perfect Cupcakes

• Fill the cupcake liners 3/4 full. Unlike muffins, which you want tall and rounded, you want flat cupcake tops or just a slight mound in the center. The only way to acheive this and eliminate overflow, is by not overfilling the liners.
• Start with a perfectly baked cupcake. Bake until a cake tester or wooden skewer comes out with a few clinging crumbs. You can also test them by touch: gently touch the center, which should spring back and you should feel some resistance.
• Cool the cupcakes on a wire rack. Remove the cooked cupcake immediately from the cupcake tins and cool on a wire rack. This will stop the cooking process and also keep them from getting soggy. It also helps keep them from sticking to the liners!
• Add a filling to create visual, textural and flavorful interest. You can add a compote, thick caramel sauce, jam or jelly or a chocolate ganache for the perfect surprise inside!
• The key to that beautiful, professional cupcake frosting is using a large piping tip. Use the largest tip you own. I love Ateco 888, Ateco 849 (closed star), and the Ateco 869 (French star), or use the Ateco 809 for a plain round tip.