We used to cater a lot of events when I had my restaurant – every thing from funerals to weddings. One hot item – the cakes!
Cupcakes and Cake Pops are more the rage now – but here are a few quick tips to make them
1) Ignore what the box mix says.
OK, not entirely, but close. Add one more egg than it calls for, double the oil and cut back on the water to account for the extra oil + 2 ounces for the extra egg.
Still fill the cups 1/2 – 2/3 full – ALWAYS use paper liners or you will have crumble cakes instead of cup cakes.
2) Bake them LONGER but at a lower temperature.
If the box says 18-20 minutes at 350, do 25 minutes at 300.
The end result?
A much moister cupcake that has your friends and family begging for more. They are lighter, they are fluffier and A-MAZ-ING!
Now – to frost them. You DO want to top off your masterpiece, don’t you?
It is OK to use canned frosting!
I prefer the “whipped” kind and add 1+1/2 cups of powdered sugar to it – just on low in my Cuisinart.
Now, take that pretty frosting and pop it into a zippy bag.