How To Bake A Better Cupcake - Easy Baking Tips and Recipes: Cookies, Breads & Pastries: Food Network - Food Network

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How to Bake Bread ON TV

Follow this 101 primer to bake your own loaves with ease.
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Baking bread is a lot easier than it seems. It's possible to get lost in the scientic reasons for why
certain breads end up certain ways but its also possible to have a delicious homemade loaf
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Bread baking is its own world, different from baking cookies, cakes or pies. Its unique
combination of ingredients our, yeast, water, salt and, most importantly, time requires you to 11 Recipes from Giada
approach it differently. That Will Transition You
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First and foremost, bread is alive. Its characteristic texture comes from fermentation, which is the
basic activity of yeast, a single-celled fungus (the good kind, not the scary kind). Yeast reacts with
the sugars in our to create carbon dioxide (among other things), which leads to the airy, bubbly
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texture and the taste we associate with bread.
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If you get really into bread making, you can delve deeply into the art and science of the perfect
loaf. There's no limit to the level of obsession passionate bread bakers can have. Heres a 101
primer to help you get started.
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Home / Recipes / Ultimate Baking Guide
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Baking Ingredient Guide

Everything you need to know about flour, sugar, chocolate and
other pantry staples.
Renee Comet, Renee Comet
Baking relies on the chemistry of carefully considered and properly measured ingredients to
create culinary magic: light-as-air biscuits, chewy cookies, aky crusts and moist cakes. Besides
good measuring spoons, the key to baking success is fresh, good-quality ingredients. With this
guide, you'll be ready to stock your pantry and bake like a pro.
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FLOURS
All-Purpose Flour: This basic our is a pantry staple and can be used in most baked goods, from
chewy breads to light biscuits and scones. It is sold bleached or unbleached. It's best to store
our in a tightly sealed canister. It should be good for about eight months in the cupboard and
about one year refrigerated.
Cake Flour: This our has the lowest protein (gluten) level of all the types of our, making it great
for tender cakes, biscuits or scones. Keep it in the pantry for up to eight months.
Pastry Flour: Pastry our has a gluten level between that of cake our and that of all-purpose
our; it's great in pie dough because it leads to a tender crust that isn't extremely fragile.
Bread Flour: This our is super-high in gluten, so its ideal for yeasted breads where you want a
good amount of structure and chew. It can be found in white or whole wheat, and bleached or
unbleached. Store in the pantry for up to eight months.
Self-Rising Flour: This is all-purpose our to which baking powder and salt have been added.
Don't substitute it for other ours because the added ingredients might affect your recipe
outcome use it only if the recipe calls for it. It's best to keep this in the original box, tightly
wrapped; keep in mind the shelf life is only about six months.
Whole-Wheat Flour: This our still contains the outer kernel of the wheat also known as wheat
germ. If you want to add whole-wheat our to a recipe, substitute up to half of the all-purpose our
with whole wheat; any more than that and your baked good might be too tough. Store
whole-wheat our in the freezer it contains fat from the wheat germ and can become rancid at
room temperature. Whole-wheat our is good for about six months in the freezer and only a
couple of months at room temperature.
Gluten-Free Flours: There is a wide variety of gluten-free ours available today, made from all
sorts of grains, nuts and starches. When it comes to baking, most people blend a few different
non-wheat ours to mimic all-purpose wheat our. A small proportion of xanthan gum is
sometimes added to help simulate the chewiness normally associated with gluten. Consult the
specic recipe or packaging for information on how to substitute it for wheat our in your favorite
baking recipes.
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DRY SUGARS
Granulated Sugar: Whenever a recipe just calls for "sugar," it means this. This is plain white
sugar, rened from sugar cane or beets. When stored properly in a tightly covered canister, it will
last for years.
Superne Sugar: Since it is more nely granulated than table sugar, it dissolves almost instantly
and is useful for meringues and cool liquids.
Confectioners' Sugar: Also called 10X or powdered sugar, this is granulated sugar that has been
ground into a powder with cornstarch. Confectioners' sugar is commonly used in cake and cookie
icings and is often dusted on desserts. It's best to store it in the original box.
Brown Sugar, Light or Dark: This soft-textured, hearty-tasting sugar is white sugar avored with
molasses. Light and dark are generally interchangeable, and which one you choose depends on
your fondness for the rich avor of molasses. Keep it very well wrapped in the original packaging
or in an airtight container. If the sugar hardens, leave a slice of apple or a piece of bread in the
container for a few hours or overnight.
Decorating or Coarse Sugar: The granules are about four times larger than granulated sugar and
come in myriad colors. This is best used for decorating to add some sparkle and provide a
crunchy texture. Another type of sugar you might come across is sanding sugar, about halfway
between granulated sugar and decorating sugar in size.
Turbinado or Demerara Sugar: Whereas brown sugar is fully rened white sugar with molasses
added back to it, turbinado is a less-rened sugar from which only the surface molasses has been
removed. It is light in color and usually has a larger crystal. Demerara is the English name for
turbinado sugar and denotes where the sugar originally came from, the Demerara district of
Guyana.
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WET SUGARS
Molasses: This dark, viscous syrup is the liquid that is left behind from rening sugar. Light
molasses is from the rst boiling of the sugar syrup; dark is from the second; and blackstrap, the
strongest, is from the third. If you have a choice of sulphured or unsulphured molasses,
unsulphured generally tends to have a cleaner avor. Molasses can be stored in the pantry, but
make sure you wipe the bottle well after using to prevent stickiness and pests.
Honey: For baking purposes, select a light-colored honey for a more delicate avor. Store tightly
sealed in a cool, dry place for up to one year. If the honey crystallizes, microwave it for about 30
seconds or melt it in the jar in a pan of hot water over low heat.
Maple Syrup: Make sure you buy pure maple syrup, not pancake or table syrup. The grading of
maple syrup is a measure of its color the darker the syrup, the stronger and more robust the
avor. Darker syrups (grade A dark amber or grade B in the United States) are recommended for
baking and cooking. Store opened maple syrup in the refrigerator.
Agave Nectar: Agave nectar is made from the sap of the same plant that produces tequila. It
tastes similar to honey and can be interchanged with it in your baking recipes. It can be stored at
room temperature.
LEAVENERS
Baking Soda: Also known as sodium bicarbonate or bicarbonate of soda, baking soda is used as
a chemical leavener to make dough and batter rise. When dissolved in liquid and combined with
an acid such as buttermilk, molasses, sour cream or yogurt, a chemical reaction occurs that
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produces carbon dioxide to leaven baked goods. Because this reaction happens immediately, it is
important to bake your recipes shortly after the batter has been mixed. Baking soda also helps
with the browning of your food, which is why some recipes might call for it even when there isn't
an acid present for leavening to occur. Baking soda can last quite a while when stored in a cool,
dry place. You can test to see if your baking soda is still active by mixing some with vinegar. If it
bubbles up, you're good to go.
Baking Powder: This leavener is composed of baking soda, an acid (usually cream of tartar) and
a moisture absorber, like cornstarch. The majority of baking powders available are "double-
acting," meaning that they react rst when dissolved in liquid and then again when exposed to
heat. Check the date on the bottom of the container before purchasing to make sure it hasn't
expired; once you open it, it will be effective for about six months. You can check to see if your
baking powder is still active by stirring 1 teaspoon into 1/3 cup of warm water. If it still zzes, it's
OK.
Active Dry Yeast: This is yeast that has been dehydrated into tiny granules. Before using it must
be reactivated or "bloomed" by being mixed with warm water (about 110 degrees F) and
sometimes a small amount of sugar for the yeast to feed on. You've most likely come across it in
the grocery store packaged in small envelopes, but it is also available jarred. This form of yeast
has the longest shelf life and can last for years stored in the refrigerator.
Instant Yeast: Also called "quick rise," "rapid rise" or "fast rise" yeast, it is produced similar to
active dry yeast, but with more porous granules that don't require the reactivation step. This
leavener works in about half the time of active dry yeast. It can be used interchangeably with
active dry yeast when baking in an oven. Be sure to check the expiration date before purchasing
and using in any recipes.
Fresh Yeast: Fresh yeast is moist and very perishable. It must be used by the expiration date
listed on the package, which is usually within two weeks of purchase. Fresh yeast can be stored
longer by keeping it in the freezer, but before using it should be defrosted at room temperature
and then used immediately. Fresh yeast is sometimes sold in individually wrapped 0.6-ounce
portions, which are equivalent to a 1/4-ounce packet of active dry or instant yeast.
CHOCOLATES
Unsweetened Chocolate: This is also called baking chocolate and, as the name implies, doesn't
have any added sugar. Store this chocolate securely wrapped, away from sunlight and dampness,
for up to three years.
Dark Chocolate: Dark chocolate can be labeled bittersweet or semisweet. Bittersweet chocolate
is less sweet than semisweet, but can often be used interchangeably when baking. Store this
chocolate securely wrapped, away from sunlight and dampness, for up to three years. Any surface
discoloration you might come across in any of your chocolate is a result of improper storage, but
don't fret the chocolate is still safe to eat.
Milk Chocolate: This is dark chocolate with at least 12 percent milk solids added. The milk solids
make it creamier and mellower than semisweet and bittersweet chocolate, but also give it a
shorter shelf life it keeps for four to six months.
White Chocolate: This is technically not chocolate, since there is no chocolate liquor, but it does
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contain cocoa butter along with sugar, vanilla and lecithin. Store white chocolate securely
wrapped, away from sunlight and dampness, for four to six months.
Chocolate Chips: These contain less cocoa butter than chocolate bars, which is why they can
retain their shape when baked. It's best to use these where you want the chocolate-chip shape.
Store tightly wrapped.
Unsweetened Cocoa Powder: Cocoa powder is made when cocoa butter is removed from the
chocolate liquor (cacao beans that have been fermented, dried, roasted, shelled and ground into
a paste). Unsweetened cocoa powder is either "natural" or "Dutch-process" natural cocoa
powder has a deep chocolate avor, and Dutch-process cocoa powder has been treated with an
alkali, which neutralizes its acidity and makes it mellower. Recipes are often written for one type
or the other, as they react differently with chemical leaveners. Dutch-process is always labeled as
such on the box; if there is no mention of the type, it is natural. Store it in a tightly sealed
container for up to two years.
Ground Chocolate: This is a blend of cocoa, chocolate, sugar and vanilla, and is occasionally
used in recipes. It can easily be mistaken for cocoa powder in the store or your cupboard, but it
gives very different results.
THE OTHER ESSENTIALS

Butter: Recipes are written for unsalted butter, unless otherwise stated. If you have only salted in
the house, omit any salt that might be in the recipe.
Cream: Heavy cream (also called heavy whipping cream) has the highest fat content of creams
available in your grocery store, with at least 36 percent. You need at least 30 percent fat in order
for cream to whip properly, and ultra-pasteurized cream will not whip well unless it contains
additives.
Eggs: Recipes are written for large eggs, unless otherwise noted.
Vanilla Extract: For the best avor, use pure vanilla extract, but articial can be used in a pinch.
Salt: Most baking recipes are written for a ne-grain salt, unless otherwise specied. Also, larger
granules are sometimes desired for added texture and crunch. Store it tightly sealed, away from
dampness, and it will last forever.
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Baking Tools Guide

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When it comes to baking, one's tools can lead to either satisfying success or frustrating failure.
There are tons of products available to help with tackling different baking tasks from mixing and
measuring up through nishing and decorating. Here are some of the more common tools you'll
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can affect the outcome of your baked goods.
By: Food Network Kitchen
The job of butter in baking (besides being delicious) is to give richness, tenderness and structure
to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its
temperature and choosing when to combine it with the other ingredients. For example, the same
butter makes things uffy when creamed with sugar, but creates airy pockets between layers of
thin dough for perfectly aky pie crust when ice-cold cubes are cut into dry our. Heres a
rundown of some common butter-baking scenarios and a little bit about how each one works.
Laminated Dough
Folding dough in specic ways around very cold butter makes large, distinct layers of rich dough,
like puff pastry and its offspring, croissant dough.
Biscuits and Pie Dough

Cutting small pieces of very cold butter into dry our in turn coats small bits of our with butter.
This creates pockets of both dry our and fat-coated our. When you add water to the buttery
oury meal, the dry our parts form the crusts aky structure, while the buttery parts melt,
leaving airy pockets and tenderness in their wake.
Creamed Butter
Creaming butter doesnt actually involve cream. Its just the name of a technique often used in
making cakes, cupcakes and sometimes mufns that entails mixing butter together for a while
with sugar until it becomes light in color and uffy in texture. When you do this, sharp-edged sugar
crystals cut little paths through the butter, trapping air (which expands even more during cooking)
and creates ufness, tenderness and lightness in baked goods.
Unsalted Butter
When you use unsalted butter, you can control how salty your recipe will taste. Most recipes call
for salt separately (and they assume you are using unsalted butter). If the only butter you have is
salted, adjust the salt in the recipe to the best of your ability.
Room-Temperature Butter
Recipes call for room-temperature butter for a couple of reasons: First of all, its a lot easier to
cream soft, spreadable butter than it is to wrestle chunks of fridge-cold butter around a bowl. But
also, room-temperature butter can absorb more air than cold butter, leading to ufer, more
tender cakes and cookies.
Melted Butter
In some cakes, brownies and cookies, melted butter adds richness to dough and allows
ingredients to blend together easily. Melted-butter desserts are often very simple for new cooks to
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for Baking (and Beyond)

Chocolate is available for purchase in dizzying variety: from bitter
to sweet, white to dark, powders to chips, bars to bricks. To keep
your head from spinning, here's a breakdown of what you'll
encounter in the baking aisle.
Related To: Chocolate
Chocolate Varieties
Top Row, Left to Right:
Baking Chocolate
These are bars with about 60 percent cocoa, 40 percent
sugar and no added cocoa butter. This variety of
chocolate is intended (as you might guess) for baking.
Unsweetened Chocolate
This is also sold as bitter chocolate. It is 100 percent
Matt Armendariz, 2014, Television Food cocoa: chocolate liquor in solid form, with no added sugar
Network, G.P. All Rights Reserved
or cocoa butter.

Dark Chocolate
This is an umbrella term encompassing semisweet, bittersweet and sweet chocolates
everything, basically, except milk chocolate or white chocolate.
Semisweet and Bittersweet Chocolate

Dark chocolate is generally made with 50 to 60 percent cocoa. No strict denitions exist; one
brand's bittersweet may be sweeter than another's semisweet. Generally, bittersweet has a higher
cocoa content and proportionally less sugar. Either way, the two are basically interchangeable in
recipes.
Bottom Row, Left to Right:

Dutch-Process Cocoa
Treated with alkali during processing, which neutralizes and darkens it, this cocoa has a deep,
mellow chocolate avor. Recipes that call for Dutch-process cocoa need baking powder as a
leavener.
Milk Chocolate
Made from cocoa, milk solids, vanilla, sugar, emulsiers and extra cocoa butter, milk chocolates
tend to be sweet, smooth and melty. Cocoa content can be as low as 10 percent, but today's
high-quality milk chocolates rise to 35 to 45 percent cocoa. Milk chocolate nds its place in some
cookies, frostings and sauces. It scorches easily, so heat slowly and stir constantly.
Natural Cocoa
Natural cocoa has a strong avor and light color and is sold unsweetened. It is acidic and
interacts with baking soda to create the bubbles that leaven baked goods.
White Chocolate
Rich and mellow, sweet and creamy, white chocolate is chocolate made without cocoa: just cocoa
butter, milk solids, sugar and, usually, vanilla. The absence of cocoa solids accounts for its ivory
color, faint chocolate taste and absence of bitterness. White chocolate scorches easily; melt over
very low heat.
Good to Know
Cocoa Percentages
As a rule of thumb, the higher the cocoa content, the more intense (and bitter) the chocolate
avor.
Tempering
Tempering is the technique of gradual heating and cooling that lends dipped and coated
chocolate confections their glossy nish and satisfying snap. Tempering creates a stable emulsion
10 of 16 28/03/2017, 18:53
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Baking Measuring Do's and

Don'ts
Turn out better baked goods by following these cardinal rules.
Accurately measured ingredients can often be the difference between perfect baked goods and
not-so-perfect ones, so its key to read recipes carefully and measure ingredients properly. With
these measuring do's and don'ts, youre set to tackle any kind of bread, cake, cookie or pie your
heart (or stomach) desires.
DO get yourself a set of proper measuring cups and spoons. Cups and teaspoons are
standardized units of measurement that require specic tools a regular cup or spoon wont cut
it.
DON'T use liquid measuring cups with dry ingredients. Though you can kind of get away with using
dry measuring cups for liquids, it doesnt work the other way around. Measuring spoons can be
used for either dry or wet ingredients.
DO read and follow directions carefully. "1 cup sifted all-purpose our" and "1 cup all-purpose
our, sifted" are not the same the thing. You sift the our before measuring it in the former and
after in the latter, which leads to different amounts of our.
DON'T use your measuring cup to scoop out our. We recommend you spoon it into the cup and
then level it off instead.
DO pack brown sugar into measuring cups and spoons. Packing is the standard way brown sugar
(but only brown sugar) is measured for all recipes.
DON'T tilt your utensils when measuring liquids. An un-level measuring cup can lead to error, so
always set it on a at surface to get an accurate reading.
DO read liquid measurements from the side. To get an accurate reading you must view from the
side to see where the bottom of the meniscus (the curved shape at the top of liquids caused by
surface tension) lands.
DON'T forget to coat your measuring cups and spoons with nonstick cooking spray before lling
with sticky substances such as honey, agave or maple syrup. The spray will help them slide out
with ease.
DO invest in a digital scale if you intend to do lots of baking. It is the most-accurate method of
measuring ingredients. Be sure to zero out the scale after adding a bowl to hold your ingredients,
and make sure your scale is set to either grams or ounces per the recipe.
DON'T confuse ounces with uid ounces. The rst is a measure of weight, and the second is a
measure of volume (though for water and other liquids of similar density they are equivalent).
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Home / Recipes / Ultimate Baking Guide / Crowd-Pleasing Cakes
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Top Tips for Baking Better

Cupcakes
Cupcakes are easy to bake, but little tips and tricks will help you
make the best batches. Here are a dozen rules of thumb plus a
bonus one for how to bake like a pro.
Related To: Cupcake
1. Read the Recipe

Read the recipe all the way through rst. Preheat the
oven, and assemble all ingredients and equipment before
creaming, folding, baking and such. These basic
strategies make the actual assembling of a cupcake
much faster and easier.
2. Check Oven Temperature

If you've had suspicious results from past recipes (burned
or still-liquid by the projected nish time), it's worth
buying an oven thermometer. Some ovens can be off by 75 degrees F (any more than that and
you will likely need repairs). Even a perfectly calibrated oven can have "hot spots," so plan
accordingly: Place single tins on the middle rack and rotate halfway through baking. When baking
two tins, place one on a rack in the upper third of the oven and the other in the lower third, and
switch and rotate tins halfway through. And except for this rotation, keep the oven door closed at
all times to avoid heat uctuations.
3. Check the Dates

Baking powder and soda have expiration dates on them, after which they lose their lift. It's best to
replace them after six months of usage. All spices lose their potency after a while. Old our is also
suspect replace your bag if its been around longer than eight months.
4. Substitute with Caution

Experienced cooks are sometimes the guiltiest of trying to ddle with recipes, but this can cause
problems in baking, where recipes are a bit like scientic formulas. Cutting the sugar for less
sweetness is tricky because that sugar is also responsible for producing a certain texture and
moisture in the cupcake. Swapping dairy or cocoa can be problematic too baking powder or
soda may not get activated. Swapping oils, sweeteners, like molasses or honey, or types of our
can each cause different results. Cautious substitution can lead to tasty discoveries and the
occasional inedible hockey puck so experiment when you dont mind unexpected results.
5. Use the Right Temperature

Temperature makes ingredients behave differently, which is why it's good to pay attention to this
information in the recipes. Cream whips higher when it's cold. Butter and eggs often respond
better when brought to room temperature before baking. The eggs separate more easily and whip
up into more voluminous foams, while the butter more readily marries with sugar for a uffy
batter base. Take these items out of the fridge an hour or two in advance. At the right consistency,
for example, butter holds a thumbprint with a bit of resistance. If you want to speed things up, put
eggs in a bowl of warm water for ve minutes, and cut butter up into small pieces and spread
them across a plate.
6. Take Time to Sift

It may seem like a throwback in this era of presifted our, but when a recipe calls for sifting, don't
skip it this eliminates any clumps and aerates the our for a super-light cake. The quickest way
to sift: Spread out a sheet of parchment or wax paper, and place dry ingredients in a ne-mesh
strainer. Shake or tap the strainer gently until all the contents work their way through onto the
paper. Then pick up the sides of the paper, forming a big almost-tube, and let the ingredients slide
right out one side into the mixing bowl.
7. Measure with Care

Precision in measuring gives you consistent results. To re-create the recipe at its best, measure
ingredients the way the author did. Food Network Kitchen tested the recipes in this collection by
lightly spooning dry ingredients like our or cocoa into dry measuring cups, then leveling off using
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12 of 16 28/03/2017, 18:53
When a recipe calls for creaming the butter with the sugar, it means not only mixing them
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Cupcake Tools and Equipment

Guide
Get top tips from Food Network Kitchen, plus the low-down on
chefs, tools and ingredients and where to find them.
Related To: Cupcake
Beginner
Cooling Rack:Circulating air cools down cakes quickly to
preserve the best texture.
Skewers:Bamboo skewers are Food Network Kitchen

chefs' favorite cake testers, but toothpicks work just ne,
and so does a paring knife, for that matter (youll be icing
over the cut anyway).
Matt Armendariz, 2012, Television Food

Mixing Bowls:Have three a small, medium and large
Network, G.P.
that measure from about a quart to up to 2 quarts. Food
Network Kitchen chefs like deep stainless steel bowls, as
they are light and durable. Glass bowls are popular too. Nesting bowls save storage space.
Timer:This is the most-accurate way to project when cupcakes might be done and it happens
fast with cupcakes.
Measuring Cups:Have a 2- or 4-cup spouted transparent glass or plastic measuring cup for wet
ingredients (think water, oil and milk). Also, have a set of at-topped measuring cups in 1-cup,
1/2-cup, 1/3-cup and 1/4-cup measures for dry ingredients like our, sugar and cocoa.
Mun Tins:Two 12-cup tins will do for most occasions. Two 24-cup mini tins make a nice
addition. Food Network Kitchen chefs use sturdy nonstick metal ones with a rolled edge.
Whisk:A nice, big, sturdy whisk is the original hand mixer, great for stirring together dry
ingredients or whipping by hand.
Measuring Spoons:Have one set of measuring spoons with tablespoons, teaspoons, 1/2
teaspoons and 1/4 teaspoons, preferably in metal, and keep them connected by a ring.
Liners:These help cupcakes release from the tins, keep the cakes moist, and make for easy and
clean handling. Plus, they can add an element of style with color or pattern. Silicone or foil liners
can be used alone on a baking sheet.
Wooden Spoon:They're good for stirring ingredients together.
Flexible Spatula:Have a narrow, a medium (with or without a scoop) and a large at one for
folding ingredients into a batter or scraping every last drop out of the mixing bowl. Silicone is a
Food Network Kitchen favorite because its heatproof.
Inspired
Squeeze Bottles:They're a simple, easy-to-clean
alternative to pastry bags, and they make it easier to work
with loose llings and decorative icings. These
inexpensive additions to your kitchen are great tools for
making your cupcakes look like a pro baked them.
Pastry Bag:Sealable plastic bags with the corner

snipped off will work well enough, but the ease of using a
Matt Armendariz, 2012, Television Food
real pastry bag makes having one or two worthwhile. Look
Network, G.P.
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Electric Hand-Held Mixer:Cream butter and sugar with ease, and whip egg whites and cream to
rm peaks. Some mixers come with various attachments and built-in timers.
Rolling Pin:Small plastic or silicone rolling pins are an inexpensive addition for fondant creations.
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7 Fun, Filled Cupcakes

Take a bite out of these go-to cupcakes stuffed with surprise fillings,
including cool chocolate-mint, creamy banana and more.
Related To: Cupcake
Matt Armendariz, 2012, Television Food Network, G.P.
Cookies and Cream
Filling for 12 cupcakes (2/3 cup)

In a small bowl, stir together 4 tablespoons softened unsalted butter, 2 tablespoons
confectioners sugar and 1/2 teaspoon vanilla extract. Stir in 3/4 cup coarsely crushed chocolate
sandwich cookies (about 8). Using a melon baller, scoop a bit of cupcake out of the center of your
favorite cupcake and ll with 1 scant tablespoon of the cookie mixture, pressing to ll the hole.
Press some of the scooped cake over the hole, frost with your favorite frosting and garnish with
additional crushed cookies.
German Chocolate
Filling for 12 cupcakes (3/4 cup)

Simmer 2 tablespoons granulated sugar and 1 tablespoon water in a small saucepan over
medium-high heat until amber, about 4 minutes. Whisk in 1/2 cup unsweetened coconut milk, 1
tablespoon light corn syrup and simmer until thick, about 4 minutes. Remove from the heat,
whisk in 2 tablespoons unsalted butter, 1/2 teaspoon vanilla and a large pinch salt. Cool
completely. Fold in 1/2 cup each toasted chopped pecans and sweetened shredded coconut and
1/4 cup chopped bittersweet chocolate. Using a melon baller, scoop out enough cake from your
favorite chocolate cupcake to t 1 heaping tablespoon of the mixture, pressing to ll the hole.
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Melt 3/4 cup chopped chocolate-covered peppermint creams (about 9 snack size) and 1/4 cup
heavy cream in a large heatproof bowl set over a pot of simmering water, so the bottom of the
bowl does not touch the water. Cool to room temperature, stirring occasionally. Transfer to a small
squeeze bottle and squeeze into the center of your favorite white or chocolate cupcake. Top with
vanilla frosting and half a chocolate-covered peppermint for garnish.
Chocolate Peanut Butter
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Bake a Better Cupcake

Food Network Magazine made more than 1,750 cupcakes while
working on 50 Cupcakes! Here's what the editors learned.
From: Food Network Magazine
Use room-temperature butter: Cut it into pieces and let

sit one hour, or microwave in ve-second intervals.
Measure our by spooning it into a measuring cup and
then leveling it with a knife. Do not pack the our.
Check the expiration dates on your baking soda and
baking powder. To test for freshness, add a pinch to
vinegar; it should bubble.
Use parchment or foil nonstick liners for batters with
mix-ins like chocolate chips. The chips can stick to paper
Ryan Dausch
liners.

Use an ice cream scoop to divide batter evenly among
mufn cups. Each cup should be no more than two-thirds full.
Let cupcakes cool ve minutes in the pans, then remove to a rack. If they're left in the pans,
they may dry out.
Decorating Tips
To tint frosting, use gel food coloring it's more

concentrated than liquid, so you can use less (and it
won't thin your frosting).
Spread the frosting on the cupcakes right after you mix
it it starts to harden as it sits.
Use disposable pastry bags or zip-top bags for piping.
You don't need a tip just snip the corner.
Ryan Dausch
Carrot Cake Cupcake (No. 39) To make fun swirls and swoops in the frosting, use an
offset spatula or the back of a spoon.
Make-Ahead Tips
You can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet,
wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving.
To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic
wrap, then in foil. Freeze up to three months. Thaw at room temperature before unwrapping.

Photographs by Ryan Dausch
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How To Bake A Better Cupcake - Easy Baking Tips and Recipes: Cookies, Breads & Pastries: Food Network - Food Network

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