Tuesday, 12 October 2010

TIP: THE PERFECT CUPCAKE

THE GOOEY CUPCAKE
one of the most important aspects that feature in a perfect cupcake is the balance between how moist/dry it is. the last thing you want is a gooey cake that will stick together when you cut into it which is normally the result of an undercooked sponge.

THE DRY CUPCAKE
having said that, you also don't want to end up with a cake as dry as crumble topping. usually a dry sponge means the cake is overcooked but you can overcome this with the following tips:

- your cake only needs to be just golden brown (unless you're using golden caster sugar)
- adding a drop of milk (no more than 100ml) to your mixture always helps
- cupcakes normally only need 20-25 minutes to cook
- i find my gas oven is no good for baking. electric all the way

THE CAKE TESTER
another way to make sure you can create that perfect balance is by using the cake tester. if you're not sure whether the sponge is ready, poke this device into the centre of the cake and, if the cake is cooked, there should be absolutely no debris on the tester once removing. even if a small amount surfaces, you'll need a few more minutes of baking.

(available for around £2 from mother townley's shop on lower kings road, berkhamsted and online)

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