I'm planning to make the cake batter from scratch on Sunday, refrigerate it (not freezing!) for about 3 days, and bake it up on Wednesday. But I'm cramped for t
I'm planning a party and want to make multiple mug cakes, but since I need to make about 100 and don't have a microwave that big I was wondering if I could make
I made some chocolate cupcakes and for some reason totally forgot to add the butter. The mixture was like muffin batter so I didn't twig until they'd cooked and
I baked two batches of cupcakes at 180˚C but both collapsed in the middle. I guessed I must have used a little extra baking soda in the first batch so I us
I'm trying to make vanilla cupcakes from scratch and the center is always sinking in and when I touch them they're soft like they're under-cooked? Maybe it's t
I'm a new baker and I've had some pretty decent cupcakes but I feel that they are more thicker then wanted. What can I do to make them lighter?
I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and jus
I was making cupcakes from scratch with my kids and I tasted the batter after we mixed everything into it .The batter was really really good but it tasted reall
So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but th
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cak
A couple of disclaimers: I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not h
Preface: This relate to cupcakes, too. Also, by "casing," I'm referring to the paper wrapper that surrounds the base of the muffin and/or cupcake. For example,