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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.
A light cake that has a lot of rise will yield more cupcakes than something dense like a cheesecake. 2. Prepare the batter exactly as you would for your cake. You don’t need to change a thing about the batter; cupcakes are, after all, little cakes. 3. Set the oven to the same temperature as for the cake. Again, there is no change needed here. 4.
Divide the mixture between 20cm layer cake tins and bake for approximately 25 minutes at the same temperature indicated by the recipe. How can I make cupcakes from a cake recipe? To make a cake recipe into a cupcake recipe, take one of our cake recipes for an 8” cake and halve it.
If the cake is sticky, gooey, or contains large fruit chunks, choose a greaseproof or silicone liner. This will prevent the cupcakes from sticking to the liners or pulling away from the liners. Cakes made from cake mixes or those that have a typical birthday cake crumb should be fine with any liner.
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