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When converting a cake recipe into cupcakes, you’ll need to reduce the cupcake baking time by one-third to one-half. Most cupcake recipes bake about 15 to 20 minutes, so if you’re not sure if your math is right, err on the side of caution and start with the shorter baking time (15 minutes).
Here are eight steps to get from favorite cake to perfect cupcake. 1. Scale your cake recipe appropriately. Plan to get about 12 cupcakes from the same amount of batter that would yield one 9-inch-round cake layer. However, this will vary based on the cake’s density.
You don’t have to change the oven temperature for cakes or cupcakes (no matter which way you convert the recipe, cakes and cupcakes will bake at the same temperature called for in the recipe), but you do need to change the baking time depending on which dessert you’re making and the pan you use.
For a large single layer sheet cake use 1.5 times the recipe for an 8” cake. For a two-layer sheet cake use 3 times the recipe for an 8” cake. How can I tell if the cake/cupcake is done? Use a clean metal skewer to pierce the centre of the sponge and draw it out. If there is any cake mixture left on the skewer it needs to bake for a little longer.
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