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The best type of muffin/cupcake pans are metal ones, since metal conducts heat well, allowing the cupcakes to cook quickly and evenly. If you choose pans with a nonstick coating, they will be easier to clean if any of the cake mixture overflows during baking. Many of the nonstick pans are dishwasher safe. Whichever type you choose, make sure the pan is spotlessly clean before using and dry thoroughly after use so that it doesn’t rust. Ceramic pans and silicone molds are also available, but cupcakes will take slightly longer to cook in these since the materials don’t conduct heat as well as metal. All the cupcakes in this book are baked in paper liners; if you use silicone molds, then liners aren’t required because the cakes will come easily out of the molds, with smooth sides and hardly any crumbs.

Alternatively, you can buy disposable individual cupcake liners that come with a second outer liner of aluminum foil. This allows you to make as many cupcakes as you want (adjusting your recipe accordingly). With these, all you need is a flat baking sheet.