How You Can Make Moist And Delicious Cupcakes Every Time!
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- čas přidán 20. 05. 2023
- I frequently get asked what's my process for making cupcakes. In this video, I will show you how I bake, freeze, thaw and ice cupcakes. You will learn how I store them in the freezer and get a perfect icing swirl on top. I will also give you my decorating timeline to ensure the freshest cupcakes!
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TOOLS I USED (some items are not exactly what I used, but a good substitute):
FOOD SCALE - amzn.to/45hkNFb
LIQUID MEASURING CUP - amzn.to/43e2fnj
CUPCAKE LINERS - amzn.to/3MHMvnk
CUPCAKE PANS - amzn.to/3OvYkhB
WILTON CLEAR VANILLA - amzn.to/45jSoOH
RAINBOW JIMMIES - amzn.to/3MlObkU
18" ROLL OF PLASTIC WRAP - amzn.to/3BO3gGU
DISPOSABLE ICING BAGS - amzn.to/43hDnv9
BIG SWIRL PIPING TIP - amzn.to/3pZKIkF
I ALSO LIKE THIS 1M ICING TIP FOR CUPCAKE SWIRLS - amzn.to/41SMtgM
CUPCAKE BOXES - amzn.to/43c3m7c
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VIDEOS I REFERENCED:
YELLOW DOCTORED CAKE MIX RECIPE - • Here's My Updated Yell...
STRAWBERRY DOCTORED CAKE MIX RECIPE - • Delicious Strawberry D...
CHOCOLATE DOCTORED CAKE MIX RECIPE- • Delicious Doctored Cho...
DON'T WASTE CAKE BATTER - • Cake Batter Amounts - ...
HOW I WRAP CAKES FOR DELIVERY / PICKUP - • Preparing Your Cake Fo...
CREAM CHEESE FILLING - • Delicious Cream Cheese...
PEANUT BUTTER FILLING - • Peanut Butter Cake Fil...
COOKIE DOUGH FILLING - • Chocolate Chip Cookie ...
REFRIGERATING CAKES - • Cake in Refrigerator -...
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End Song: Benji by Dyalla
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Xoxo,
Karolyn
#Cupcakes #Icing #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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• How You Can Make Moist... - Jak na to + styl
If you enjoy my tutorials, I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
I like to ice them after they are all in the cupcake container. I find it more stable and then I don’t have to worry about smudging the icing trying to put it in the container.
In the past it has turned into a mess for me 😅
I also agree about the flat tops. Cupcakes should be flat, muffins should be domed. That’s why muffins are baked at the higher temperature to get that dome top.
Thank you for that tip! 🙌
Me too
To get them to dome, start your oven at a higher temp and then lower it when you put the cupcakes in. That initial high heat makes them "explode" (for lack of a better word) and give you the dome. Bringing them then down to your normal oven temperature lets them bake correctly. They might need a few minutes less to bake so play around with the time.
Okay I do remember hearing that before, thank you so much for letting us know!
I’m with you regarding flat cupcakes. Much easier to decorate. Great video, as always.
I use a recipe for cupcakes that I have from school but am delighted to learn how you freeze them using cake box lids, and what else you use the lids for. Thank you as always Karolyn.
Flat cupcakes are my preference. Thank for another great video!
Thank you for sharing!! Enjoyed this!
Thank you, Karolyn!
Serious piping skills! So quick and even 😍
I just used your recipe yesterday!! Easy peasy 😊! Thanks so much!!! ❤
Like DC, I struggle with doing cakes, so prefer to do cupcakes and elaborate sugar cookies. Karolyn, I don't even bake that often, but I've been binge-watching your videos anyway lately, and love your no-nonsense approach to baking and to life. Thank you for doing what you do! 💕
Thanks girl! That's why it wonderful that there are so many bakers out there. It's nice to be able to refer customers to people like you when I get orders for stuff like that!
Great video. Happy to see you freeze cupcakes too.
They are so much better when you freeze them!🙌
I would rather make cupcakes over cakes but that's mainly because I find decorating them pretty relaxing verses cakes where I'm overly critical of my work. I agree about liking flat cupcakes. I've used your doctored cake recipe in several flavors and my tops for both cakes and cupcakes are always sticky and stay that way. However I don't mind it since the tops get cut off (cakes) or completely decorated (cupcakes). I figured it's either bc I use 2% milk instead of whole or that I rarely have my eggs at room temperature. Maybe it's both. 😂 It doesn't affect the flavor and that's all I care about.
Sometimes my cakes are sticky on top. But like you said, I level the tops off so it doesn't matter. Also, when you're thawing them, try putting them on cooling racks (stored upside down still wrapped in the plastic) That should help!
I love your videos! You have inspired me to go on my own cake creation journey. I started taking fancy cupcakes orders, mostly from family & friends but struggle with work space. Since I do my baking at home (I live in a VERY small apartment) and I loved your organization video and I was hoping to see the environment that you are working in as well. I was wondering if you could do a video of your work space and how you have it set up for success. Again, thank you for taking the time to share your secrets! your buttercream recipe is my go to!!!
Thanks Karolyn! I like flat cupcakes & I always tap the pan a couple times & that helps.
Thanks for the tip!! 💜🙏
Im the other way around... i hate cakes but love to do cupcakes and intricate sugar cookies.😂
I also individually wrap my cupcakes in saran wrap and put them in ziplock bags carefully.
Also I quit stressing over the dome because I always do my rosette or swirl all the way to the edge of the liner so u don't really see the cupcake. As for stickiness let them thaw wrapped for a couple of hours then unwrap and leave for at least 30min.
Thank you for the tips! Isn't it funny how my nightmare is your passion?! This is why I always say to find your thing and stick with that. 💜🙏
Thanks❤
Great tips. I've been using your doctored cake recipe but adding a box of pudding...cakes turn out amazing and moist.
This is a great tip, thank you! And I love that you're making the recipe your own by experimenting!
😱😱😱😱😱😱now you know I’m finna try this recipe!!!
You finna try it! I love you!! 😂🙌
I just found you and I am enjoying your videos. Thank you for sharing.
Awww this is wonderful, I'm Glad you like them!
Hi hun...I love flat cupcakes as well. Have a wonderful week. Love your NJ girl. 💜
Hey boo!! 💜
@@KarolynsKakes 😉😘
I love flat cupcakes and yes, you have told us to let what's in the freezer to become solid before adding more on top.
I couldn’t figure out why some of my cupcakes were a weird shape. And again your video answered my mystery. I just love your channel Thank you for being my go to for all my questions
You gotta space them out! I got you girl 😊🙌
I use your cake recipe for my cakes and everyone loves them. They said it’s the best cake they ever taste❤.
Yesssss!! They really are so good! You should try my signature pound cakes. I released the e-book a few weeks ago!
www.buymeacoffee.com/KarolynsKakes/e/127071
@@KarolynsKakesI can’t wait to give this a try.
I have tried over and over again to not get so many crumbs in my icing what am I doing wrong
SOOOOOO happy you finally did a cupcake video!!😊 I never could figure out how to freeze them to keep them fresh! May I ask what you charge for a dozen and do you charge less for a larger order? Thank you! 🎉
You're welcome honey! Plain iced cupcakes are $35 per dozen. I don't do bulk discounts because I won't make tons of them. This order was 10 dozen cupcakes, so it was $350. And they tipped me $40.
If I were to make a lot more, I would most likely bring it to $30 per dozen.
Just subscribed!
Can you show us how to make icebox cakes as well? Thank you.
Perfect timing! I've been asked to make some floral cupcakes for a birthday. How do you handle cupcakes with frosting out to the edges? I see why you use the cold ingredients in the doctored cakes... When adding butter, it would get lumpy & hard to incorporate.
Butter has to be room temp if you put that in your cake. And I recommend a 1M tip (I linked that in the description) if you want to pipe the icing to the edges. (That’s the tip I used in the pic of the cupcakes on the right in the thumbnail for this video.)
Definitely like flat cupcakes. I’m not sure if cupcakes are like muffins where you turn the temp to like 400 for the 1st 5 min then Back to 350 for the remainder? That’s how I get the dome on muffins.
Thank you for the tip!🙌
Hello Karolyn, How are you doing? I love your cake videos. Have you ever made a strawberry cake without sugar or for diabetics?
Hi Rena! Unfortunately I don't make sugar free cakes. I leave those specialty cakes up to the bakers who specialize in those areas. So if I get requests for that, I usually refer people to someone who can help.
@@KarolynsKakesThank you Karoly. I think I might refer the customer to someone else as well. Keep on doing a wonderful job at making cakes. Take care. Rena
Is there a particular brand of jimmies that are best and color wont bleed?
Did you wrap the cupcakes while the cupcakes were still warm or did they completely cool in the pan first? I love your videos. I binge watch them!
Thanks girl! I let them cool for about 3 minutes or so and wrap them up while they are still warm. It helps to trap the moisture in!
Hi karolyn! I love watching your channel! Was just wondering... if you dont have enough cupcake tins but are wanting to freeze everything together before wrapping. Is it ok to let them cool to room temp before wrapping and freezing them! You have been amazing and ive learnt so much from watching all of your videos!!!!
You can let them cool before freezing them! I would wrap them up when they are still warm to help keep the moisture in.
Hi Karolyn, how do I make blue, yellow colored frosting for cupcakes! Is there a video? Thanks. Also do you use baking spray inside the liners to not have them stick?
I usually make white icing and then put some in a bowl and add a few drops of gel food coloring to it. And you don't need baking spray in the liners, you want them to stick to the cupcakes so they don't fall off!
What makes the cupcakes dome depends what the recipe calls for: baking soda or baking powder. One is single acting the other is double acting. One reacts to once in contact with the liquid the other reacts to being in contact with the liquid and then the heat..thus double acting.
Hope that makes sense.
It does, thank you!!
I use doctored cake mix also, and also get flat cupcakes. However, I’ve noticed that if I use just the cake mix and do not add the AP flour, the cupcakes dome. SO, I’m not sure if it’s the gluten or added heaviness or lack of leavening (or all of the above-I wish I were a chemist-lol)… anyway, I do take comfort in knowing that my cupcakes aren’t going to get super puffy and go crazy if I do happen to overfill a tad.
Good to know, thank you!!🙌
Yes Philly in the building
Yessss!!🙌
I just had an order for a Baby Shower yesterday and I also DO NOT like to make cupcakes at Alllll…however when they are displayed they do look super cute.
I agree! They look great on dessert tables.
You're also building structure in the batter when using cake flour by beating it for up to 2 minutes.
Nice recipe will be giving this recipe a try. The question I have is why do you freeze them? Is this process done to trap in moisture?
Yes it is! Although it's not necessary, you can bake them and let them cool before icing them. I usually bake a few days in advance, so it's best to freeze them to keep them fresh!
@@KarolynsKakes thank you so much for responding so quickly. I wanted to make some cupcakes and other treats for the kids for Halloween and wanted to do some of them in advance😊
Do you think, if using the plastic cupcake packaging, you could freeze the cupcakes in the actual packaging after letting them cool for a few minutes on the countertop?
I don't see why not! I would put a piece of food safe plastic over the cupcakes before I closed the lid just for added protection.
I prefer my cupcakes to be flat every time, but I’ve had them domed on top too.
I definitely prefer flat cupcakes as well.
Yes! I feel like domes are more for muffins.
@@KarolynsKakes agreed!
If I have to make large quantities of cupcakes, to save time I will bake, ice and freeze. They defrost perfectly and the taste of the icing is still amazing even after defrosting. 😊
This is a great tip, thank you! I never thought to do it that way!
@@KarolynsKakes I do keep them in Tupperware containers though
I feel like if you use room temp sour cream, it starts to get runny or thin like you said, and that changes the consistency of the batter AND the texture of the cake. Kind of like if your whipped cream is thin and liquidy because it's left out, what's the point of whipping it? Just dump heavy cream and sugar and save yourself the work lol.
Exactly!
?? What size is cake box that you use the lids for cupcakes? ❤
10" cake box lid fits 24 cupcakes.😊
Do you leave them warm before wrapping just like with your cakes?
Yep!
Where are you getting the cake boxes?
I get mine at a local restaurant supply store called The Restaurant Store. They have a website too. I’ve also ordered boxes from webstaurantstore .com in the past!
Hi Karolyn! How many cupcakes does this yield?
Hey love! 1 batch yields approx. 3 dozen cupcakes.
Do you use a simple syrup on your cupcakes? Why or why not please?
I don't use it on my cupcakes. Since I wrap them up when they are warm, it traps in the moisture so the syrup isn't needed. 😊
Can I refrigerate cupcakes with buttercream frosting the night before an event?
I've done that before with no issues. I store them in containers like this:
amzn.to/3QWRXEG
@@KarolynsKakes thank you! They were sold out of those containers at my local restaurant store so I had to settle for he boxes. I’m hoping they will be ok
I've had issues with cupcakes getting sticky after thawing them from the freezer. (I thaw them in the fridge, covered in plastic overnight, or at room temperature, covered in plastic. What I've done to correct this problem is to place a clean paper towel over about 12 cupcakes at a time and just smooth the paper towel over the cupcakes dabbing up any excess moisture, and gently lift the paper towel off the cupcakes. Problem Solved!
This is a wonderful tip, thank you for sharing!!
When I freeze my cupcakes my liners separate from my cupcakes. Do you ever have that issue? Is it my liners? Any tips would be helpful! Thanks.
It could be the liners. I don't have that issue with the liners I use! (They are linked in the description.)
When I freeze cupcakes they always separate from the liners. Idk what that’s about?!? I prefer a flat top as well.
I’m with ya on preferring cakes over cupcakes.
That's happened to me before because the liners I got were terrible. Have you tried a different brand? The ones I use and link in the video, I don't ever have that issue.
@@KarolynsKakes I never connected that to the liners. I will change that and give it another try.
How much u charge for Cupcakes.
I don't make decorated cupcakes, only plain ones. Those are $40 per dozen.
Do you ever make a cupcake cake?
I just talked about this in a recent video! I did it once and didn't like it, so never again LOL! czcams.com/video/d-wvx89Uq0E/video.html
Hi Karolyn I have a problem with my cupcakes I have used Bakles butter cake packet but for some reason once cooled the cupcake liners come away from the cakes even when I put them in the freezer the cupcake liners come away from the cakes I can’t seem to find out WHY I have asked my local cake shop he said to much moisture. There is 6xeggs and 450ml water in the recipe. I’m hoping you can help Please 🙏 Thank in advance. 😊
Have you tried the liners I recommend in this video? I've never had that issue with these liners. Also, I'm not sure since you're using a different recipe than I use, that may be the issue as well.
She never said how long to bake?? 15 minutes maybe?
I did mention it at 3:05 in the video! (I had to check to make sure I didn't omit that important part!) It's approx. 16 minutes 😊