2 Secrets to Perfect Cupcakes or Muffins

These two tips will take your baking to the next level.

To get the uniform, rounded, gorgeously risen cupcakes, you need to preheat your oven 20 degrees Celsius more than you bake.

Mine bake at 180 degrees celcius (356 F) so the oven was preheated to 200. (392 F)

Once the cupcakes are out in the oven I lower it to 180. (356 F)

This stops the side hernias that cupcakes can have because when you put your cupcakes in the oven at 180, it looses heat and the cupcake forms a crust quicker than the raising agents can rise…… therefore the big summer blow outs that can occur.

You may have already known this but just in case, this will have you baking like a boss in no time!

The Second tip to share is that I use an Ice cream scoop to get the perfect amount of batter, very neatly, and without mess, into the cupcake tray. Every cupcake has the same amount and you don’t drip the batter everywhere.

I love using the Ice Cream scoop. In fact, it’s bloody useless for scooping Ice Cream but bloody marvellous for scooping cupcakes!

Here’s a quick video of me using the Ice Cream scoop.

I hope this helps your baking journey.

Xx Cindy