Cupcakes made by Beth Marrs

One of my favorite hobbies is baking. Now that I am an “empty nester”, there is a limit on how often and what sort of foods I can bake. Baking bread every week helps satisfy that need to bake but I also love reading about cooking and baking. Yesterday I read an interesting blog on the King Arthur Flour website. The blog had directions for making cupcakes out of your favorite cake recipe. This blog included some information that I had not heard before so I thought that it would be fun to share that information.

Most cake recipes will make great cupcakes. I had never thought of making angel food cupcakes or chiffon cake cupcakes and apparently, they do not make great cupcakes. I think with the difficulty of making those cakes, you would be happier with the full sized version.

It has been a while since I have needed to make cupcakes so I had not realized the variety of cupcake pans available. When the kids were home, I think that the mini cupcakes would have disappeared too quickly. Making jumbo cupcakes might have made the kids happy but would not have made enough cupcakes for everyone to have more than one.

It does not matter what size pan you choose, you will want to fill the wells in the pans most of the way full. King Arthur Flour says to fill them about 4/5 full. I did not know that the baking temperature affects the shape of the top of the cupcake. Using a lower temperature like 325° (but a slightly longer baking time) will yield a flatter topped cupcake. Sometimes this is desirable depending on how you want to decorate the cupcake. Baking at a lower temperature will also allow the outer rim of the cupcake to brown a bit. If you want a nice, domed top to the cupcake, bake at 375°. This higher temperature activates the baking power in the cake and results in a more even crumb inside the cake. You will also shorten the oven time for the cupcakes.

I have always wondered how to calculate the baking time for cupcakes and King Arthur Flour has some tips for that, too. They say to reduce baking time by 5% if your recipe called for 9” pans and you plan to bake at the same temperature listed in the recipe. If your recipe called for a 9”x13” cake pan, reduce baking time by as much as 40-50%. However, the most important thing they recommend is recognizing when the cupcakes are done cooking. The surface should be lightly browned and a toothpick inserted in the center should look crumb free when removed. The cupcakes should spring back if lightly touched. If you have a thermometer, you can insert that and if the temperature is between 205° and 210° the cupcakes are done.

This makes me want to leave the office and go home and bake some cake. Or cupcakes.

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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