Cupcakes are a source of endless delight. Mini-cakes, they have enjoyed steady popularity among children and adults since at least the early 20th century. Today, cupcakes are baked in tins that include six or 12 cups each. Of course, the ability to remove the cakes easily from the cups is key. The invention of the cupcake liner, or wrapper, made this task easier. The lightweight, pleated paper cups, sold in boxed stacks, save bakers the time and trouble of greasing or flouring a cup for each individual cake. Add this to my Recipe Box.
Remove as many wrappers from the box as you need.
Settle a wrapper into each cup of the cupcake tin.
Pour the cake batter into each lined cup. Place the tin in the preheated oven to bake, according to recipe directions, then remove.
Make sure the cupcakes have cooled for about five minutes before removing the paper-wrapped cakes from the tin.
Place the cupcakes on a cake rack to cool for at least another 15 minutes. If you plan to frost or fill them, let them cool to room temperature.
Frost the cupcakes as desired, then peel off the paper cup and devour.
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