by Karen D. Fyke
These tips work well for any recipe, but they are especially important for cupcakes and muffins.
  • Oven rack in center of oven.
  • Preheat oven 10 to 15 min
  • Read directions beforehand
  • Paper liners for cupcakes; for muffins just mist the bottoms of the pan’s cups with oil
  • Measure correctly
  • Use mixer for cupcakes; spoon for muffins
  • ¼ c batter in each cupcake (sometimes 1/3 cup)
  • Five minute setting time
  • May use an ice cream scoop
  • Bake at 350 degrees for cupcakes; 400 for muffins
Substitute applesauce or pureed prunes or bananas or pumpkin for the oil. Reduced-fat is o.k., but not fat-free.
To turn cupcakes into layer cakes, use 3 eggs and bake 20 to 25 minutes.
To turn into bundt cake, use 4 eggs and bake 55 minutes.

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© 2012 Karen D. Fyke. • All rights reserved.