My Tips For My CupCakes

• Its always good to have your ingredients at room temperature (milk, butter, eggs).

• When crumbing together dry ingredients with butter always make sure the butter is at a good consitency. Its always good for the butter to be still abit firm. this way you get a fine crumb.

• If you have to crumb your dry ingrendient with the butter before adding in liquid to your mix. Make sure you have a really fine crumb that way when you add the liquid you wont have to over mix your reciep.

• If your flour is lumpy and you dont have a sieve i foudn if you get a fork and mix the flour with a little bit of your sugar from your ingredients the sugar can help to grind down little flour lumps.

• Always bake cup cakes at a low temperature. I like to bake mine at 160c.

• Some people like to bake there cupcakes in silicone cup cake trays. I tried both silicone and tin cup cake trays and i perfer to bake my cupcakes in tin cup cake trays. I find they bake evenly better and keep shape better.

• When filling your cup cake mix into the cup cake papers i have tried every tecnique, spoon, piping big ect. But when working at the humming bird bakery i found that they use an ice cream scoop, and iv never used another tecnique since. i found this is the best way for me to get all my cupcakes the right size and all even when making big bathces.

• After the cupcakes are baked i like to leave them in the cupcake tray to cool. I find if i take them out before they cool my cup cakes don't hold there shape as well.

• Please share what works well for you.