Tuesday, August 14, 2012

How to bake the perfect Cupcake!!!

Good morning !

Cookies, pies and cakes are delicious, but everyone knows that cupcakes are the perfect party treat. Not too big and not too small, cupcakes are a delightfully versatile dessert that can be served on paper plates at a picnic or presented in an elegant tower at any celebration.  No matter what size, taste or toppings you favor, there's a cupcake recipe (or 20) for every taste bud. Before tying on the apron, however, take note of the some tips  to help you to bake perfect cupcakes.

  1. Bring all ingredients to room temperature before mixing anything. Room-temperature ingredients combine more easily than those of varying temperatures, minimizing lumps and graininess.
  2.  Take the extra minute or two to measure your ingredients exactly. Wet ingredients, such as water and oil, are best measured in glass cups placed on a level surface. Dry ingredients, like flour and sugar, are measured most accurately in nesting cups that are flat on top, which allows you to level the dry ingredients with a spatula or baking spoon before adding them to the mixing bowl [source: Wilton]. Experts also recommend that flour and sugar be sifted when you're making cupcakes from scratch. Sifting helps prevent unfortunate lumps from ruining an otherwise perfect treat.
  3. Don't overmix your batter. This will cause your cupcakes to be rather chewy instead of perfectly moist. Follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.
  4. use an Ice cream scoop to fill each cup to the same level. Most bakers recommend filling them between 1/2 and 1/3 full, depending on the particular recipe.
  5. Baking times and temperatures vary based on the recipe and type of pan you're using. For most recipes, the standard 350 degrees Fahrenheit (176 degrees Celsius) . Miniature cupcakes need only eight to 10 minutes in the oven, compared with 18 to 20 minutes for standard size cupcakes. Experts recommend that cupcakes be checked at the minimum suggested baking time to avoid unintentional overcooking. The old-fashioned toothpick test is a great way to gauge doneness. Insert the toothpick into the center of the cupcake top. If it comes out clean, the cupcakes are finished. Another age-old test is a little more hands-on: When you touch a cupcake with your fingertip, finished ones will spring back to form.
  6. When your cupcakes have cooled, use a decorating bag and tip to inject the filling of your choice into the top of the cupcake. To cram in even more of the good stuff, you can hollow out a small portion of the cupcake, fill it and plug the hole with a piece of cake or with a generous dose of frosting.
  7.  Cupcakes can be ruined if you apply frosting too soon after removing the batch from the oven. Allow the cupcakes to cool for a minute or longer before removing them from the pan. Then, place them on the counter or a wire baking rack. For best results, when the cupcakes have finished cooling, cover them or seal them in a container to prevent them from drying out. It's important that you allow cupcakes to cool before putting them in an airtight container, otherwise, they'll sweat. Once you've got all your items assembled for frosting and decorating, pull them out and get to work.
  8. Be sure to cover the entire top of the cupcake with frosting to prevent cupcakes from losing their moistness.
  9. Although cupcakes are at their best when eaten fresh, there are several ways to store them that will keep their flavor and fluffiness factors in check. First, avoid food poisoning by storing all cupcakes with creamy fillings or whipped cream toppings in the refrigerator or freezer. Cupcakes freeze very well for up to three months, except for those with hard candy toppings or decorating gel -- these don't defrost very easily. To thaw frozen cupcakes, simply place them on a countertop or in the refrigerator.
    Don't be too hasty about frosting your cupcakes if you plan on storing them for a few days before anyone consumes them. For instance, if the cupcakes will be consumed in a day or two for a class party that's around the corner, just store them in an airtight container at room temperature. Plan on frosting them the day of the event. If you know that you'll be freezing part of your batch because you have a celebration a few weeks from now or simply because you don't want to have too many cupcakes on hand, experts recommend freezing plain cupcakes and frosting them after they've thawed out.
  10. And remember...Good ingredients truly equal good taste. Always use the best ingredients.I use REAL butter, REAL vanilla, and the best Swiss or Belgian chocolate I can find.

Saturday, August 11, 2012

Hello everyone...

Another hot day in S. Florida...oh well! It's Saturday and for many of us, a day to work around the house getting things done, getting organized!
For me...another exciting day in my little cottage bakery kitchen.

Today I want to share with you guys some little tricks you can use around the kitchen that may be helpful, and make your way around easier!

 Baking Tip #1
Always use room temperature ingredients when baking cupcakes. This applies to refrigerated items such as butter, eggs, and milk. You can let them sit out for an hour before you start mixing, or use the microwave to heat them up slightly. But your batter will mix much more smoothly when your ingredients are at room temperature, and you will be able to incorporate more air into your cake, which will result in a perfectly fluffy and moist cupcake!

Cake Enhancers:
  • Add 1 to 2 tablespoons of meringue powder to your cake mix to help it rise a bit higher and make it a bit lighter in texture.
  • Add 1 envelope of unflavored gelatin to the cake batter, helps prevent the top of the cake splitting or cracking.
  • First add a teaspoon of lemon juice to the butter and sugar called for in the recipe before mixing the rest of the ingredients. Helps make the cake lighter.
  • Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.
  • Separate eggs before adding them to recipes–beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.
Moister Cake Tips:
  • Chocolate Cake: Before adding the baking soda to your cake recipe, mix it with a teaspoon of vinegar.
Oven Baking Tips:
  • Preheat the oven first before starting to bake, make sure the rack is in the center of the oven (unless directed differently in the recipe) and keep pan in the center of the rack. If you’re baking more than one pan at a time, keep them at least 2″ away from the walls of the oven and from each other.

All and more you can find here, in this web site I found....Very helpful and the tips are correct!


Tomorrow I will share some recipies...and soon I will be on video (You Tube) showing how bake some of my customers favorite  cupcakes!!!


Friday, August 10, 2012


I am so excited to introduce my newest Cottage Bakery blogger!

First I want to apologize if you find any grammatical errors in my writing...I was born in Brazil (been here for 14 years) and still learning English, especially how to write!!!....  :)> 
I started making these pretty and delicious treats from our little kitchen a year ago, when I was searching for cupcakes for a family reunion. What started first as a hobby has become into a successful bakery run from a Cooper City little home.
Something everyone asks me when they meet me and hear my story is, how did I come up with this idea and where did I found the courage and resources to make it happen? Well, "need" is a great catalyst for change. I lost my part-time job last year and I needed to do something. So, I thought to myself..."be creative, think outside the box". If your job search is proving ineffective, think about creating your own job. Look around you and see what is that you do best, that people like and want to repeat...so...tchan!!
Off course!!! CUPCAKES....All my friends and family, specially my brothers and sisters from Church are crazy for my cupcakes and cakes. So after lots of prayers and conversations with God, I felt a strong voice inside me telling me that I should start my own cupcake business.
God has blessed me in such a way that no words can explain! 
Now, after 6 months, we are planning already on moving to a commercial kitchen, and then open our Store Front! God's wiling...