If you’ve been reading my blog for a while you know that I LOVE cupcakes. One of my favorite places to get my fix here in Las Vegas is CupKates because the treats are delicious and the store itself is so cute! It’s a bakery and tea room where they host a lot of girly birthday parties. I love that their motto is, “If it doesn’t sparkle, it doesn’t matter!” If there had been something like this when I was little, I would have been begging my mom to take me there on a daily basis. Even as an adult though I love stopping into the bakery. They specialize in mini cupcakes, but also have full-size cupcakes, cake pops and other treats depending on the day. The Chocolate Lab is one of my favorite flavors because, duh, it’s chocolate but the name is another reason. I grew up with a chocolate lab and Kate, the owner and founder, has one too! Kate is such a sweetheart and is sharing five of her tips for making mini cupcakes in today’s post! They can be a little tricky because of the smaller size so here are a few things to keep in mind:
- Don’t assume a cake recipe translates into a perfect cupcake recipe. Most recipes require a little tweaking to make a perfect mini cupcake!
- Do not over mix your batter! No one wants a dense cupcake. We only mix out batters just enough to get all ingredients incorporated.
- Use smaller pans. We deal in high volume, but still only use pans that hold 12 mini cupcakes. This helps us to make sure each cupcake is baked evenly.
- Use mini liners that have wax coating. This helps keep the moisture in the cake. Sometimes paper liners pull out the moisture.
- Don’t over fill your liner. We want a mini cupcake, not a muffin! We usually fill our liners about 2/3 full.
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