Cupcake Wars Winner’s Baking Secrets

Emma’s editors learned these tricks of the trade when hanging out with Cupcake Wars champions, Urban Cookies.

Beating Eggs
Eggs need to be added one at a time. This helps keep the batter emulsified, which translates to light and airy cake.

Wet-Dry Mixing
If a recipe calls for oil, always mix the dry ingredients separately. This prevents the formation of gluten, which leaves you with a very tender cake.

Sinking Cake
A cake sinks if it isn’t cooked all the way or if it’s over-leavened (adding too much baking powder or soda). For most recipes, 1 teaspoon of baking powder per cup of flour or 1/4 teaspoon baking soda per cup of flour is ideal.

Sift Flour
Flour compacts as it stands, so aerate your flour first by straining or sifting before measuring. Then, level off with a table knife. Measuring compacted flour will leave you with more flour than a recipe truly needs.

Tough Cake
A tough cake has likely been over mixed. Mixing too much or too vigorously destroys the air bubbles in the batter. Stop mixing when you can see that the flour is mixed in, but there is still some unblended powder. Finish mixing by hand with a spatula.

Butter Temperature
Let butter sit for 20 to 30 minutes before mixing. This translates to a lighter airy batter.

Soupy Batter
For moist cake, your batter should be soupy not thick. Oil rather than butter yields a moister cake.

Photo by Talk Studios.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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