A friend asked me to

teach a "Cupcake" class for her Relief Society tomorrow. 
She wants me to give tips and tricks, recipes, 
and demonstrations on piping on frosting. 
So today I've been baking cupcakes
(and ruining one batch of cupcakes because I forgot to add the flour). 
So here are the tips I wrote down. 
Now if I would just follow them.

Cupcake Making Tips I've learned

from lots of Trial and Error!

• Trial Cupcake: If using a new recipe, fill up just one cupcake liner and bake it. This way you can know how much batter to put in the cups and how long to bake them (without ruining a whole batch). Do the same if you are using a different oven than you are used to. Baking time can vary as much as 5 to 10 minutes depending on the oven and altitude.

• Assemble all ingredients: Measure out all ingredients before you begin adding them. (I've had far too many experiences where I've left something out).  Crack eggs in a small bowl before adding them to the batter to avoid getting any shell pieces in it.

• Prevent Sticking: Once you have the liners in the cups, spray Pam over the whole pan. Then fill the cups with the batter. This will make it much easier to remove the cupcakes if they spill over a little.

• Scooping Batter: Use an ice cream scoop to put the batter in the cups. It makes less mess and helps make it easier to get consistent cupcake sizes.

• Always let cupcakes completely cool before frosting.

• Salted Butter? Many recipes call for unsalted butter. If I only have regular butter, I reduce the amount of salt called for in the batter by at least ½, and it seems to work fine.

• Buttermilk Substitute: I seldom have buttermilk, and many recipes call for it. A buttermilk substitute is to put 1 Tablespoon of vinegar or lemon juice in a one cup measuring cup. Add milk to fill to 1 cup. Let sit for 5 minutes (it should look like it is curdled) before adding to recipe.

• Soften Butter: Make sure butter is soft before mixing into batter or frosting. If I haven’t remembered to get it out of the fridge, I soften it by putting it in the microwave at half power, starting at 30 seconds, checking it, and doing more in small increments if needed. You don’t want it to melt.

• Most Common Problem: My most common problem is sinking in the middle. Possible reasons for this are: over-mixing the batter (once the flour is added); too much baking powder or soda (measure carefully); overfilled batter in the cups; or oven temperature too hot. You may need to experiment and adjust one of those

• Perfect Frosting: Follow frosting recipe directions. Consistency is important for piping on frosting. Add more liquid or powdered sugar in very small increments, if it is too runny or stiff.

• Shortcut to Piping Frosting: You don’t need fancy tips or bags to frost the cupcakes. You can fill a freezer bag with frosting and cut a small hole in one corner. Hold it over the cupcake and start squeezing it in a circular motion, starting at the outside and ending in the middle. You can also buy large tips, for as little as a dollar, if you want it to have a more decorative look.

• Cupcake Toppers: Picks can easily be made to place on top of the cupcakes. You can run off small pictures, cut any shape, or run off any message and punch out into a shape. Then you can glue a toothpick between two sides and stick on top of the cupcake. You can also add a something on top that shows what type of cupcake it is (lemonheads, strawberry slice, chocolate chip, etc).

• To Share a Cupcake: One fun way (especially if it didn’t turn out perfectly!) is to layer it in a jar. Cut the cupcake in half, pipe some frosting in, put the other half in, more frosting, and more cupcakes and frosting until the jar is full. You can use a cupcake liner over the lid and tie a spoon to the jar.

• Freezing: Cupcakes can be frozen easily. When completely cool, place them in a single layer in a zip lock freezer bag. They can also be frozen with the frosting on, as long as they are in a container where the frosting does not get smashed and it is made airtight. I also freeze left over frosting in zip lock bags. I hate running out of frosting and having to make more, so I usually make extra and freeze what’s left.

• Just Have Fun! There are so many cute and elaborate cupcakes that can be made. You can search for, and find, directions for just about any theme you want. Those are fun occasionally, but I prefer simple piped on frosting, adorned with sprinkles or a pick.

Thanks to Misty and Tiffany
for helping me proof-read these tips.

 

Anyone have any more to add?