When learning how to make cupcakes the old fashioned way as Grandma made them, the first and most important step is the baking process, and it's all explained below.
While absolute perfection isn't necessary, the tips and instructions given below will help you to get as close as possible. They'll help you ensure that your vintage cupcakes look and taste as they should, that they are the right size, and more.
Always take the time to preheat your oven and ensure that you set it at the precise temperature called for in the recipe.
Allow about 10 to 15 minutes to make certain your oven has reached the proper temperature before inserting your muffin tins.
It's important to know how to make cupcakes presentable. That's where liners play a big part. Not only do they add to the cupcake's appearance, but they make it easier to eat.
However, not all cupcake liners are the same quality. As Grandma used to say, you get what you pay for. The cheapest paper liners get stuck on the baked cupcakes, making them difficult to peel off without taking little pieces of the cupcake with them. Nobody likes that.
Thin paper liners also appear greasy after baking which can detract from your cupcake's appearance. So, if you plan to serve your cupcakes in their liners, choose a liner that's suitable.
Consider paying a little extra for better quality.
Finally, make sure you use the right size liners for your tin. Most "standard" (2-1/2 inch) cupcake tins can hold "standard" liners, up to the larger size liners.
However, if you try to use a liner that's too large for your pan, it will distort the shape of your cupcake.
If you want
"extra large" or "jumbo" cupcakes, you will need what's called a Jumbo (3-1/2 inch)
cupcake tin with its larger openings for 6 cupcakes, and Jumbo size
liners that fit these larger pans perfectly.
There might be times when you run out of liners or there might be times when you'd prefer not to use them.
To bake cupcakes liners, always make sure to grease and flour your muffin tin. Simply brush butter on with a pastry brush. Then add a little bit of flour to each cup and shake and tap the tin, so each cup is fully coated.
Finally, shake off any extra flour into your waste bin, and
you're ready to add the batter and pop them in the oven.
If the cupcakes are for a special occasion and you need them to be perfect, either make a practice batch first or use an old fashioned cupcake recipe you are familiar with.
When it's a recipe you've used before you can always be sure of the results. Learning how to make cupcakes the old fashioned way and have them turn out perfect every time does require some practice.
Read the cupcake recipe in full before starting and always pre-measure your ingredients and gather the bowls and pans you'll need. A few minutes spent in preparation will help ensure you don't make any mistakes.
It's always a temptation to add more batter than necessary when one's learning how to make cupcakes from scratch.
Only fill your cupcake liners 2/3 to 3/4 full. Do NOT over fill, or your cupcakes will overflow their liners while baking resulting in a real mess. A glass measuring cup with a pouring spout works well to measure out thin batter.
Some cooks prefer an ice cream scoop for adding the correct amount of batter to each cupcake liner. Use a medium scoop that measures about 3 tablespoons when filling standard liners.
For Jumbo cupcake liners, one heaping ice cream scoop should be enough.
As soon as your cupcakes go in the oven, set your timer. Always set it to the recipe's "minimum" recommended baking time and even then, watch them carefully, and test for doneness.
This is maybe Grandma's most important tip to remember when learning how to make cupcakes the old fashioned way. Here's how to tell whether your homemade cupcakes are ready:
When your old fashioned cupcakes test ready, remove the tin from the oven and allow your cupcakes to sit for a moment until cool enough to handle.
Don't leave your hot cupcakes sitting in their tin for long, though, as moisture buildup can cause the liners to pull away from the cupcakes.
Gently remove the individual cupcakes from the tin and place them on a cooling rack for about 30 minutes.
Cupcakes should be completely cool before you ice them or your icing will melt and not hold its shape. Once they've cooled, decorate them as you wish, or store them for decorating later.
If you plan on decorating your cooled cupcakes later, cover them loosely with wax paper, so their tops remain dry. They will become sticky and harder to decorate if you cover them tightly or place them in a sealed container.
Learning how to make cupcakes the old fashioned way is easy when you follow your recipe and complete the needed steps.