I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in te
I have found that every time I make cupcakes (or muffins, cornbread & hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its
How would you adapt a brownie recipe to a two-bite cupcake size? Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in fav
I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredie
This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when
I know "standard" cake recipes can be converted to cupcakes by adjusting bake time... is the same true for angel food cakes as well? Or do other things need to
I am having difficulty baking a vanilla and chocolate cup-size cake. The ingredients are as follows: 12 (1 ounce) squares semisweet chocolate, chopped 1 cup bu
How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz
I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
We have prepared the eggless cupcake with condensed milk. We have used convection mode in microwave. Preheated to 200C and then baked the cake for 10 mins. It s
I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pi
I don't have the small cups, so I place the cup cake batter in big vessels, and I think I have prepared cakes. Now, I'll get the small cups and place the same
The cupcakes cook faster than the big one piece cakes, so does it make sense to assume that the cup cakes bake faster in a 24 hole cup cake tray rather than a 1
When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? If yes, then for
I bought a 24 cup cupcake pan from a restaurant supply store because I am baking cupcakes for my daughter's wedding. The cups are regular size, just in one big
I need to make a cake, but I don't have butter, I could go buy some, but I don't have time because i need to do this cake right now and finish it in an hour so
This is a bit of a strange question, but I thought someone here might be able to help. I am trying to make some cupcakes, scones or similar to display on a hom
Does anyone know of a "basic, universal recipe" for cupcakes? I would like to find a cupcake recipe that will use the same basic ingredients with variations t
I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for butterc
Is there a good rule of thumb for adjusting temp and time when using batter from a cake recipe in cupcakes, especially very small bite size cu