Anise Licorice Cupcakes | Easy Homemade Cupcakes Recipe (2024)

FAQs

What is the secret to good cupcakes? ›

Using a piping bag with a medium-sized nozzle attached, fill your cupcake to the top of the hollow with jam, buttercream, cream, custard or your desired filling. In our bakeries, we sometimes pipe in two different fillings, one on top of the other, so leave room if you wish to double up on flavours.

You can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving. To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil. Freeze up to three months.

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

"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.

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.

There is minimal difference in external appearance between a cupcake baked from a batter that has rested or not rested. A rested-batter cupcake may have a slightly more rounded top but the difference is miniscule. A cupcake baked from a non-rested batter has a finer, more delicate texture and crumb.

Baking Powder

Baking powder is used in baked goods to increase volume and lighten the texture. Baking powder is made from baking soda (an alkali) and an acid. The acid, in most cases, is cream of tartar. Baking powder is used in almost all cake and cupcake recipes, as well as pancakes and cookies.

Plain cupcakes without any icing or frosting can keep for up to a week on your kitchen counter, but iced cupcakes, or those with a sweet filling, will only last 2-4 days. Cupcakes topped with buttercream or other dairy ingredients need to be stored in the fridge and can last for 3-5 days refrigerated.

Is it better to make cupcakes the day of or day before? ›

If you're baking cupcakes for a party or event, it's best to make them one to two days in advance so that they're still fresh on the day. This also gives you enough time to decorate your cupcakes just before the event.

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.

Gifbera Standard Foil Cupcake Liners

Used by professionals and home bakers alike, these foil cupcake liners have a great look and feel, and perform perfectly. The elegant liners come in eight color options and are sturdy enough to hold up when stacked on a pastry stand.