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ОглавлениеIntroduction
Cupcakes are just about perfect for an afternoon treat or a stunning centerpiece at an elaborate wedding—everybody has his or her own “mini” cake, and no one argues over who gets the biggest slice! Besides their convenience, cupcakes are long lasting, too. Baking the cupcakes in liners seals the sides, and if the tops are iced completely, then the cakes are totally sealed and will stay fresh until they’re ready for your occasion, big or small.
Baking
Position the oven shelf slightly below the center of the oven so the cakes sit in the center of the oven. It is possible to cook two trays of cupcakes at the same time if you double the recipe ingredients, but allow an extra 5 minutes’ cooking time and swap the position of the trays in the oven after 10 to 12 minutes so that both trays cook evenly.
Serving
If the cupcakes are topped with a soft frosting, don’t stack them directly on top of one another because the frosting will be ruined. Instead, use a tiered stand to display the cakes. You should have no trouble finding stands made specifically for holding regular-size cupcakes!
Storing
Store cupcakes in an airtight container to keep them fresh. Unless they contain fresh cream, cupcakes shouldn’t be refrigerated (except if the room is very warm), since chilling tends to dry them out. Keep the cakes out of bright sunlight to keep the frosting from melting.
Freezing
Basic cupcakes may be made in advance and then frozen—without the frosting. Use thicker cupcake liners, such as foil ones, since thinner liners will wrinkle during freezing and will peel away from the cupcakes. Allow the cupcakes to defrost thoroughly in a cool place for 4 to 6 hours before frosting.
