![]() Glace icing sets quickly so if icing a large batch of cupcakes, keep it warm in a glass bowl set over simmering water. You can either spoon the icing over the cupcakes or dip the cupcakes directly into the bowl of icing and then twist it when removing and allow the excess to drip off. Because it’s pure white it can be tinted any colour you want. This recipe uses a glace icing, which is basically icing sugar and water. If you’re not sure, slide a toothpick into the centre of one of the cakes - if it comes out clean with no batter attached, they’re done! Are there any tricks to icing? Check at 12 minutes and gently press the top of one of the cakes. But because the cakes are so little, every minute counts. This cupcake recipe says to cook for 12-15 minutes which seems very specific. How do I know when the cupcakes are cooked? And, while it’s a bit fiddly to line with paper cases, it’s worth it in the end as the paper insulates the batter from the hot sides of the pan giving you a more moist cupcake. Irregularly shaped cakes will mean they will cook at different times. ![]() Food Director, Michelle Southan, uses an ice cream scoop to transfer the batter to the pans. You’ll need them to be about two-thirds full. ![]() Next make sure you put even amounts of mixture in each paper case. Like muffins, only stir until the mixture just comes together. As this is a melt and mix recipe make sure you don’t overmix the batter. This is especially important with flour as it allows you to use a flat-bladed knife to level the top. Wet ingredients should be measured in jugs, like a glass pyrex one and dry ingredients should be measured in cups that are flat on top. ![]() Always measure your ingredients carefully. When making cupcakes, make sure all the ingredients are at room temperature. What’s the secret to a super moist cupcake? ![]()
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