Cupcakes may seem like an easier version of cake, but the truth is that baking cupcakes requires just as much precision and careful attention to detail as baking a full size cake.

1. BAKE A CAKE:
CUPCAKES
BY CHRIS FLATT WWW.BECOMINGACHEF.CO.UK

2. ◦Baking Cupcakes Needs Precision And Attention To Detail
◦First Understand The Science To Bake The Cupcake
◦The Perfect Cupcake Has A Moist, Light Texture, Rounded
Top, A Non Greasy Liner
◦A Beginner Can Do All Of These Things If The Ingredients
And Techniques Are All Correct
◦Take Your Cupcake Recipe And Let’s Get Started

3. INGREDIENTS
◦ It’s Important The Ingredients Are Correct
◦To Get Your Cupcakes The Right Shape And Texture
◦Eggs And Butter To Be At Room Temperature
◦Cream Your Butter And Sugars Together
◦Ensure The Texture Stays Light And Fluffy
◦Add The Eggs One At A Time

4. ◦Sift The Dry Ingredients This Will Eliminate Lumps
◦Leavening Agent Is Fresh
◦Pay Attention To The Type Of Flour The Recipe Calls For
◦ In Many Cupcake Recipes, Cake Flour Or Pastry Flour
Should Be Used To Get A More Rounded Top
◦If The Recipe Calls For Cake Flour, Use The Real Product

5. FILLING THE MOULDS
◦Line A Cupcake Pan With Paper Holders
◦Evenly Cooked And Whole
◦You Can Remove The Cupcakes Right Away To Ensure
That The Liners Don’t Stick, And Then Allow The Cakes
To Cool Before Icing Them
◦Fill The Cupcake Pan, Three-quarters Of The Way Full
◦

6. HEATING AND BAKING
◦The Temperature Of Your Oven Is Very Important
◦Cupcakes Can Be Cooked At 200 Degrees Celsius, For
Around Five Minutes, And Then Drop The Temperature
Of The Oven To About 175 Degrees Celsius For The
Final 10 To 15 Minutes
◦You Can Experiment With A Higher/Cooler Temperature

7. ◦Bake Cupcakes Right Away After Filling The Liners
◦Don’t Let Them Sit
◦Check Your Cupcakes By Inserting A Toothpick Into The
Centre
◦If It Comes Out Clean, Your Cupcakes Are Done And
Ready To Cool Before Icing

8. CHRISTOPHER FLATT
www.becomingachef.co.uk
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