TIPS AND TRICKS

TIPS AND TRICKS
Baking your best cupcake
Easy clean-up: For easy cupcake removal and cleanup, line your cupcake tins with paper or foil liners. Spray each liner with nonstick cooking spray to prevent baked cupcakes from sticking.
Fill 'er up: Use a teaspoon or tablespoon to drop batter into the center of each cup or liner. Larger spoons make it difficult to fill cups neatly.
Select a size: Using less batter in each cup or liner will produce a smaller cupcake -- one that just reaches the top of the liner or pan. More batter produces a cupcake that forms a big top that rises over the top of the pan.
Best baking: Bake cupcakes in the middle rack of the oven for best results. Most cupcakes are done when the top feels firm to the touch and a toothpick inserted in the center comes out clean.
Bake now, frost later: Baked and unfrosted cupcakes can be frozen for up to 2 months. Simply wrap unfrosted cupcakes in plastic wrap and store in a sealed container.
Decorations and designs: Simply fill a sandwich bag with frosting, snip the corner with a scissors and pipe frosting onto cupcakes in creative designs.