become an expert cupcake maker

I got this amazing book ( called the New Zealand Bread Book ) which is all about baking using flours specific to this country . After giving it a read ive changed a few of my recipes and re tested them with fantastic results . I really encourage anyone who is a baker to find out about the specific variety of flour availiable in their country and what kind of characteristics it has – when it comes to baking these factors are so important .

For those that dont know the difference between the two is the gluten content . All purpose flours gluten content is higher leading to a more firm and dense product perfect for light breads and loafs . Cake flour , which is lighter in gluten results in a finer crumbed and more raised cake.

I like to mix the two and try the same recipes with cake and all purpose . I find that if making a syryp cupcake or dense fruit cupcake that using all purpose flour can be adventageous (even when the recipe calls for cake flour ) because it leads to a denser type cake perfect for holding all the syrypy and moist fruit .

What are your guys choices ? Do you like to mix , do you know any flour tricks , favourite brands or such ?

Cupcake Liners !!

What are your choices ?

I like using paper , its nice and nostalgic and they give a great finish . They also allow for co-ordination and mean the cake under the paper is golden brown but still moist to the touch.

Ive tried wilton silocone liners as well – they give my cupcakes a more crispy finish but a great because they are reusable and therefore nice for making cupcakes that you dont want to have liners or are only going to be served at home – i think i prefer paper but these are a nice alternative and one of the cheaper versions ive sen availiable both in mini and maxi cup sizes

Ceramic , ive used both tea cups and purpose made cupcake cups – they end up with a far more crispy outer more like a traditional cake . I find they make a really nice choice in terms of presentation or when you want to create a cake that you want to use a drizzle on as opposed to a tradditional icing .

what are your thoughts ?

Id love to do this for a living , but my first big projects is to bake over 100 cupcakes for my wedding cupcake tower . At the moment im fine tuning recipes ranging from white chocolate pistacio to rose to double german chocolate . My vanilla cupcake which i was initially happy with is in need of some work too , id like to make one thats in between a pound cake and a pudding cake . A soft velvety inside with a crispy outer perfect for syrp to be poured over.

Any tips would be appreciated!