Why do you put water in empty cupcake tin?

If you've used all your batter but still have empty cups remaining in the tin, fill each empty cup with a few tablespoons of water. This will promote even baking, and can help keep the tin from warping as the muffins bake .

Should you put rice under cupcakes?

Next time you bake cupcakes or muffins, simply sprinkle rice in the bottom of the pan, then place the cupcake liner on top and fill with batter . Instead of the grease collecting at the bottom of your baked good, the rice will absorb the excess moisture without burning.

Why put rice in cupcake pan?

Next time you bake cupcakes or muffins, simply sprinkle rice in the bottom of the pan, then place the cupcake liner on top and fill with batter. Instead of the grease collecting at the bottom of your baked good, the rice will absorb the excess moisture without burning.

How do you keep cupcakes moist and fluffy?

🚨 An easy tip for keeping your cupcakes moist is to remove them from the pan 2 minutes after you remove them from the oven . I see so many people who let their cupcakes continue to sit in the pan. 😞 Use a cooling rack to allow the heat to rotate-so that you can keep those cakes moist ladies.

Why can't you mix muffin batter for too long?

Overmixing batter can lead to tough muffins Overmixing batter can inhibit that, ending with dense muffins instead of fluffy. This happens when you mix for too long. It can destroy air bubbles that are necessary for a light and airy texture (via The Kitchn).

Why does batter stick to cupcake liners?

Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick , while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.

How long do you let cupcakes cool before frosting?

Let your cupcakes cool completely before frosting them: Even a tiny bit of residual heat from a cupcake can melt your frosting, so be sure to give your cupcakes at least an hour to cool on this wire rack before you move on to decorating!

What not to do when baking cupcakes?

Not preheating the oven. This is a common mistake that can lead to a cake that is not cooked evenly. ... Not using the right pan. ... Not greasing and flouring the pan. ... Not measuring the ingredients correctly. ... Overmixing the batter. ... Opening the oven too often. ... Not letting the cake cool completely before frosting. Feb 7, 2020

Should you let cupcake batter sit?

You usually wanna put it in the oven shortly after you mix it together because you're usually using chemical levening agents (either baking powder or baking soda, or both?) as a levening agent and it you wait too long, they won't work, to make your cake rise.

What happens if you don't put water in cupcakes?

Filling a couple of the muffin cups with water before you bake won't just give you a tender crumb. It could also help even out your baking process in general, helping each cupcake bake all the way through instead of having a crumbly top and bottom and well-baked interior.

Should you put water in the oven when baking muffins?

According to Rose Levy Beranbaum, it “prevents the heat from being drawn to them and adds moisture”. Left: Baked Saturday without water added. Right: Baked Sunday with water added. It's not necessary to the final flavor, but it did effect the final look of the muffins and surface texture.

Should you fill cupcake liners?

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop . Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

6 Great Cupcake Tin Recipes (2024)

Dessert

Petite Lasagnas

Oh how I adore my cupcake tin.

So many recipes, so few mouths to feed…

sigh.

100 Calorie Vegan Chocolate Cupcakes

Promise me you’ll bake at least one?

Rainbow Tie Dye Cupcakes

Homemade Hostess Cupcakes

Cinnamon Sugar Crusted Coffee Cake Muffins

Apple Walnut Cinnamon Roll Cupcakes

Chocolate Cream Pie with Pecan Crust

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Ana Maria July 6, 2011 at 11:56 pm
I have already baked the vegan chocolate cupcakes – they are PHENOMENAL! Such a light, delicate crumb and rich, rich flavour. YUM.
The apple walnut cinnamon rolls are next on my list :)
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Lyn @LovelyPantry July 7, 2011 at 12:04 am
Since I’m know as the muffin lady in my house (not cupcakes… muffins) – I’m going to try this one – Cinnamon Sugar Crusted Coffee Cake Muffins – tomorrow. :-D
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Raquel July 7, 2011 at 2:03 am
They all look great but as I´m trying to avoid sugar I´m gonna try the vegan choco muffin with Agave and vanilla protein powder! I´m a little freak, I know.
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1. Sara July 7, 2011 at 2:06 pm
  I too am always trying to find ways to avoid sugar.. please let us know how these turnout!
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Lauren at Keep It Sweet July 7, 2011 at 4:10 am
Ah I want all of those!
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See Also
Confetti Mac and Cheese Recipe - Peas and Crayons Blog
Krystina (Organically Me) July 7, 2011 at 6:17 am
You make me happy. I need those cinnamon roll cupcakes; they combine two of my favorite things on Earth.
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The Teenage Taste July 7, 2011 at 6:20 am
Damn. Those tie die cupcakes are the cutest things ever!
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Tina July 7, 2011 at 7:24 am
I’m DYING to make those mini lasagnas! SO STINKIN CUTE! See you next month lady! Can’t wait! :)
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The Chocolate Covered Kitchen July 7, 2011 at 7:39 am
Love the phyllo dough idea — one of my favorite vegetarian fast foods is to saute a variety of mushrooms in butter with salt, pepper, tarragon and/or bit of nutmeg; when they’re limp shove to side of pan, throw in a good splash of brandy or whiskey, crank heat to high; when it’s reduced, add whipping cream, reduce till thick. Takes just a few minutes of stirring, and it’s a fantastic dish for phyllo — I usually use puff pastry, but this is even better (or fill with ice cream!)
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Jessica @ Stylish Stealthy and Healthy July 7, 2011 at 8:10 am
I’ll take one of each please, k thanks <3
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Sanjeeta kk July 7, 2011 at 8:12 am
My..my…how did I miss out on this encyclopedia of baking! Those cinnamon coated muffins..colorful muffins..chocolate muffins..am going crazy looking at all the creations here. Yes, yes I promise to make all :)
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Rachel @ The Avid Appetite July 7, 2011 at 8:42 am
All of these look amazing Andie! I cannot wait to try the 100 calorie cupcakes! Delish!
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Ashley @ Coffee Cake and Cardio July 7, 2011 at 9:47 am
So cute!! YUMMY!
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Dana July 8, 2011 at 10:56 am
Lord, they all look good. I can’t just pick one…
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Tamara from Jem of the South July 10, 2011 at 5:26 pm
Just discovered your blog. Love it! I especially like this post because I have several recipes in my head that revolve around using my cupcake tin for more than cupcakes. :-)Thinking of a frittata, and a breakfast muffin recipe. I plan to do a brunch with these recipes. I really like the lasagna twist. I used to make lasagna all the time, but it was always too much for me & my brother to eat because I didn’t know how to make a small batch. I will have to try your recipe. Thanks!
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Jo @ Jo In the Kitchen July 12, 2011 at 9:08 am
Yum! Thanks
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Melissa July 12, 2011 at 9:35 am
I love the looks of those coffee cake muffins!
I always make mini meatloaves in my muffin tin. I always liked the crusty part of the meatloaf best–now I don’t have to fight for it! ;)
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Brooke @ Waiting to Rise July 18, 2011 at 1:26 pm
Wow…those homemade hostess muffins look great..as do the cinnamon sugar ones. Been going through alot of family stuff and haven’t been on my reader; therefore, haven’t been commenting! But I’m back! Again, breathtaking pics! Hope you are well girl!
B
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Penny L. Donath July 20, 2016 at 10:49 am
We made the Petit Lasagna on our grandkids sleepover
From ages 8 to 85, it was voted an keeper! Seconds and thirds were had by all. The kids helped put together and wonderful new memories were made. :) Thank You.
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6 Great Cupcake Tin Recipes (2024)

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