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Stefani from the Cupcake Project shares her tips for baking the perfect cupcake! Learn how to make your cupcakes moist, how to not over-mix your batter and how to tell when your cupcakes are done.
On today’s episode I speak to Stefani from the Cupcake Project about all things cupcakes! Stefani shares her tips on how to master a perfectly moist cupcake, how to avoid over-mixing your batter and how to tell when your cupcakes are done.
Stefani began the Cupcake Project, in 2007 as a way of documenting her quest to master the cupcake in time to bake hundreds of cupcakes for a friend’s wedding. Since then, her recipes have been featured regularly in Huffington Post and Buzzfeed, she’s been a contributor for Parade Magazine, Paula Deen, and Chowhound, and she freelances for magazines like Fine Cooking and AllRecipes. Stefani curates the best desserts on the planet on her Instagram feed @cupcakeproject, where she has over 900,000 followers.
How to Make a Perfect Cupcake
How to Make Moist Cupcakes
Stefani recommends using a mix of both butter and oil to achieve perfectly moist cupcakes.
How much to mix?
You only need to worry about over-mixing the batter once you’ve added the flour. Once the flour has been added in, simply fold the batter until you can’t see any flour anymore, then stop. If you continue mixing, your cupcakes will turn out dense.
How to fill your liners?
Stefani uses an ice cream scoop to scoop batter into cupcake liners.
Unsure how far to fill your liners? Make a test cupcake filled halfway before cooking the whole batch!
How do you know when your cupcakes are done?
If you insert a toothpick or skewer into the cupcake and it comes out clean – your cupcakes are good to go! You should also find that the tops are “springy” when you touch them and bounce back.
What to do when your cupcakes come out of the oven?
When you remove your cupcakes from the oven take them out of the tin immediately and move to a wire cooling rack. This ensures they won’t cook any longer in the tin.
How to store your cupcakes?
This depends on your frosting. If you have used a buttercream or cream cheese frosting, you can leave these cupcakes at room temperature in an airtight container for up to two days. Any longer and they should be kept in the fridge.
You’ll also need to take into consideration how hot your kitchen is. If it’s the peak of summer, you may want to consider popping your cupcakes in the fridge immediately.
If you’re using a whipped cream frosting your cupcakes will need to be refrigerated immediately.
4:02 – How to make moist cupcakes
5:00 – How much to mix
6:10 – How to fill your liners
7:10 – How much to fill your liners
8:55 – How to know when cupcakes are done
10:10 – What to do when cupcakes come out of the oven
11:00 – How to store your cupcakes
WHERE TO FIND STEFANI
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