Disney's Beauty and the Beast Cupcakes Recipe Tutorial (2024)

FAQs

What is the secret to moist cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Dense cupcakes can also occur when the batter is overmixed, when the oven door is opened too much during baking, when the oven temperature is off (we recommend using an oven thermometer to double-check oven temp for accuracy!) or when butter and sugar aren't creamed together properly.

Basically, you'll start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

It's much better to use milk rather than water when making cupcakes. The proteins in the milk have a big affect on the texture of the final cupcakes, helping to make them tender and moist.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

If you are overcooking your cake, that may be the cause of the eggy smell. We don't often face this problem but know other bakers complaining of the same. As of what we know now, this most likely happens as while the cake bake, eggs release sulphur. The more you cook, the more this is released.

The Right Consistency for Cupcake Batter The ideal consistency for cupcake batter is thick but still pourable. The batter should be thick enough to hold its shape and not spread out too much in the cupcake liner, but thin enough to pour easily into the liner.

Give yourself an hour between the time your cupcakes come out of the oven and the time you need to frost them.

Don't Over-mix, Don't Under-mix

Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined. Overmixing batter, whether that's for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good. Don't turn on the mixer then leave the room.

What does putting rice in a cupcake pan do? ›

Next time you bake cupcakes or muffins, simply sprinkle rice in the bottom of the pan, then place the cupcake liner on top and fill with batter. Instead of the grease collecting at the bottom of your baked good, the rice will absorb the excess moisture without burning.

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you're looking for specific results.

(You can view his video at the end of this post.) Yes. They do make one thousand cupcakes on Cupcake Wars. Although he, sadly, did not win, the finalists do make 1000 cupcakes.

Open your can of expansion foam....and be warned: one can goes a LONG ways so have plenty of cupcake papers ready! It is also one-time use so be sure you have enough time. Now, spray the foam into one cup at a time, filling it about halfway full. It will rise just like it does in the oven.