by Janine Jackson

Created on: February 24, 2011   Last Updated: February 25, 2011

My first tip to making the perfect batch of cupcakes is to start as you intend to finish…Enjoy the process, begin with joy and finish with a mouthful of the same! Each cupcake is an individual marvel of creation with the ability to change a mood in a single bite; this can be a useful skill in a large family.

On a practical level, the cupcake can only realise its full potential if quality ingredients are used. Don’t drag the out of date flour from the back of the pantry or use margarine instead of butter, you’ll never get to the true essence of a cupcake by choosing second rate ingredients. There is an assumption being made here, that you are making your cupcakes from scratch. We are after all talking about making the ‘perfect’ cupcake and not about making a mediocre one. My number one tip for making ‘perfect’ cupcakes is never, I must repeat…Never use a cake mix or store bought frosting, perfection cannot be found in a box at the supermarket.

Cake baking requires a number of chemical reactions to take place and these depend on a ratio of ingredients to be within a particular range. A great tip is to find a good recipe and stick to it, or at least take note of the quantities of the main ingredients and if you want to tweak it a little, do so with spices or essences, things that won’t affect the overall balance of the ingredients. Its best to experiment with flavours after you’ve tried the original recipe once or twice so you have some idea of the possible variations you can bestow upon your tiny delights.

Always sift your flour, this not only ensures there are no impurities or lumps but also aerates it which in turn helps to create a light and fluffy cake. Self raising flour contains salt and baking powder and the cake won’t be compromised if you choose to use it rather than plain flour and then adding these ingredients separately. Just remember if you do choose to use plain flour that the addition of salt and baking powder are essential to allow the cakes to rise adequately (1/2 tsp and 1 tsp respectively per cup of plain flour unless your recipe dictates otherwise).

Most recipes will require the creaming of the butter and sugar together. This is the step where most of us may slip up. Butter not margarine (unless you have dietary requirements that demand otherwise) should be used with caster (superfine) sugar.  Don’t be tempted to stop the beating until the mixture transforms

• 1
• 2
• Next Page >>