Page 19 - Cupcakes

7. Blend the batter for the amount of time the recipe specifies. Use a hand

or stand mixer for cupcakes and a wooden spoon for most muffins.

8. Spoon or scoop batter into the prepared cups, filling them two thirds (¼
cup batter) or three quarters (1/3 cup batter) full, depending on the recipe
instructions.

9. Check the cupcakes for doneness, looking for browning in light-colored
cupcakes or pressing the top to see if it springs back.

10. Allow up to 5 minutes for cupcakes to cool in the pan before
transferring them to a rack to cool completely. Then frost or glaze as
desired.

In the supermarket you’ll also find small liners that fit the 1¾-to 2-inch
miniature-cup pans, and there are mini foil liners strong enough to hold baking
batter without the aid of a muffin pan. Like the panettone molds, you just line
them up on a baking sheet, spoon in the batter, and bake.

The 2½-inch cupcake liners are just the right size for regular pans that
measure anywhere from 2½ to 2¾ inches across the top of each cup and are
between 1 and 1½ inches deep. But I could not find cupcake liners to fit cups
measuring 3 to 4 inches across. You’ll need to lightly mist the bottom of the cups
with vegetable oil spray or use a silicone pan.