Page 24 - Cupcakes

in, and, with one finger, press the top of the closest cupcake. If they are not yet

done, close the oven door and continue cooking for a few more minutes.
I like to keep the oven light on while baking so I can see if light-colored
muffins and cupcakes are browning, another sign of doneness. Yellow and white
batters will bake up golden or lightly golden when done. And you should always
refer to the recipe and the suggested baking times. Begin checking for doneness
at the earliest doneness time.

COOLING CUPCAKES

Remove the pans from the oven carefully and place them on a heat-resistant spot
to cool, preferably one with ventilation underneath, like the burners of your
range or a wire rack. Let the cupcakes and muffins cool for about 5 minutes in
the pan, then transfer them to a rack to cool completely. For muffins and
cupcakes without liners, this initial cooling period allows the steam to help the
muffins or cupcakes release from the pan. Leave cupcake liners on until serving
time. They keep the cupcakes moist and neat.

If you are not going to frost the cupcakes within an hour, drape a clean, light
kitchen towel (linen and cotton are best) over the cupcakes so they don’t dry out.

STORING CUPCAKES AND MUFFINS

Each of the recipes includes storage information, so you can bake ahead of time.
When recipes contain whipped cream or whipped topping, it’s best to store the