I want to make some cupcakes. I want to flavour the body with orange and the top with peppermint (along some blue colouring). Would this work,
I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the differ
I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most
I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)?
I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and goi
I tried this recipe and found the result to be quite dry for my taste. It contains milk, oil, and eggs. Which among the three should be increased to how much
I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice,
I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to
I have several cupcake recipes. I know it's easy to convert to a cake (just adjust baking time and figure out correct pan size). My question is many of the cu
I am making carrot cake "cupcakes" from a recipe meant for round 9" cake pans (3 layers, if that matters). The cake pans are supposed to cook
Does anyone know how to make one base cake mix and then make several flavors for cupcakes? I was thinking a basic white cake mix then SPLITTING mix into Vanilla
I was making white chocolate cupcakes, and forgot to put in baking powder. I am baking a new set, and wondered if it would be possible to crumble up these fail
I've seen cupcake batters that are thick and scoopable with an ice cream scoop and I've seen cupcake batters that are very liquidy in nature. What is the differ
I'm in a time crunch and I bought pre-made frosting for some cupcakes I'm bringing to a potluck (I know, shame on me. The cupcakes are homemade at least.). Beca
I generally bake Victoria sponge cake with 6 oz flour. Now to make a chocolate sponge cake do I substitute 2 oz of flour with cocoa powder or do I keep the 6 oz
I am preparing cupcakes as I have bought new electric tandoor. Now I am confused, can silicone moulds be used in electric tandoor or not?
Easter is coming and I was interested in baking some cupcakes with a solid/praline-filled chocolate surprise inside. Please refer to the image below. Little sid
Paper cupcake liners are made from circles of paper, then the outer parts are are crimped to create the (mostly) vertical sides. The shape of the liners should
I have a commercial oven, 2 to be exact, each one can hold 10 dozen standard size cupcakes at one time. My question is this, would I be better off using the r
I've seen many things on the web of people baking things into cupcakes, whether it be a pre-baked heart cake shape into a cupcake or a hershey kiss and I have s