Measuring Cups and Baking Pans

• Exact measurements are crucial to cupcake baking success, so coffee and tea cups are not recommended. Use a clear glass or plastic measuring cup to measure liquids. Spoon dry ingredients into appropriately sized nesting measuring cups, and level off with a table knife. Choose a baking pan size that yields the desired size and number of cupcakes. If you're using a cake mix, a standard muffin pan yields about two dozen cupcakes while a mini muffin pan makes about five dozen; a king-size pan yields about six cupcakes.

Batter Basics

• Carefully adhere to the mixing times in the recipe. Over-mixing produces dense, tough cupcakes. If you're adding extras such as baking chips, crushed hard candy, jimmies, sprinkles, marshmallows, diced fresh or dried fruit, nuts or raisins to the batter, stir them in by hand right before baking so they retain their integrity during baking. Fill each cavity 1/2 to 2/3 full; 1/2 is good for flat-top cupcakes and 2/3 will give you a nicely rounded cupcake top. Standard cupcakes take between one-half and one-third cup batter; minis require 1 heaping tablespoon; and king size just a little less than one cup. Using an ice cream scoop makes filling standard and king sizes easier, and a pastry bag helps control the batter amount for mini cupcakes.

Baking Tips and Temperatures

• Cupcakes can be baked inside paper or foil cups or right in the cavities of the muffin pan. If you choose to forgo the paper or foil cups, generously coat each cavity with baking spray or vegetable oil to prevent sticking. Use a light-colored aluminum pan; dark pans tend to make the cupcake exteriors too dark. Check the temperature of your oven for accuracy before you start baking. Adjust the temperature up or down as needed to prevent over-baked or under-baked cupcakes. Check for done-ness with a toothpick inserted in the center. When it comes out clean, the cupcakes are done. Cool for five minutes in the pan before removing to a wire rack to cool completely before frosting.

Frostings and Toppings

• The easiest way to frost cupcakes is by dipping the tops into a bowl of frosting. Carefully dip the top and give it a quick half-twist to create a curlicue on the top. Finish them off with a table knife if necessary. To add jimmies, sprinkles, tiny candies, nuts, colored sugar or other embellishments, gently dip the frosted tops into flat pans of the decorations. Let set for at least 30 minutes before serving.

Eat and Smile

• Baking cupcakes is something the whole family can enjoy. Set up workstations for each step and encourage creativity in the topping combinations. Home-baked cupcakes can be as tasty as the bakery varieties, and you have the pride and satisfaction of making your own.