can a cake mix be used for cupcakes?

Is there a difference between cupcake mix and cake mix?

Ingredients

We can’t differentiate between the ingredients while talking on cake vs cupcake. Both of them usually comprise the same ingredients: butter, sugar, flour, eggs, salt, and baking soda. The difference in ingredients only strikes when the cake and cupcake have different flavours.

How many cupcakes does a box of cake mix make?

One box of cake mix makes between 24 and 30 regular-size cupcakes when each cupcake liner is filled with 1/3 cup of batter, according to the back of most cake mix boxes. – to evenly add the batter to the cupcake pan.

How much cake mix do I put in each cupcake?

Wondering how much batter to use per cupcake? For standard 2½-inch cupcakes, fill cupcake liners with ¼ cup batter or about ⅔ to ¾ of the way full. Avoid adding too much batter, or the cupcakes will overflow the cups as they bake and cause a mess.

How do I make cake mix into dense cupcakes?

Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake! Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix.

Can you make cupcakes without liners?

You can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners as long you effectively grease your baking pan. If you don’t want to bother with liners or make a special trip to the store, you’re not alone. … You can simply grease the pan well and avoid them.

How many cups of batter are in 12 cupcakes?

And a standard cupcake pan, with 1/2 cup batter in each of six cups, holds 3 cups. So a two-layer cake batter should convert easily to 12 cupcakes or a sheet cake. The trick after that is figuring out how to adjust the baking time.

What to add to cupcakes to make them moist?

  1. 1 – Use Cake Flour. Many cake recipes out there already call for using cake flour as one of the main ingredients. …
  2. 2 – Use Brown Sugar. …
  3. 3 – Use Oil Instead of Butter. …
  4. 4 – Try Sour Cream or Yogurt. …
  5. 5 – Add Some Mayonnaise. …
  6. 6 – Watch the Clock. …
  7. 7 – Add Some Pudding. …
  8. 8 – Add a Filling.

How much do you fill cupcakes?

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

How do you use Betty Crocker frosting on cupcakes?

How to Do a Cupcake Swirl?

  1. Affix your nozzle to your piping bag and fill your piping bag with icing. …
  2. Hold your piping bag straight up, and about half an inch above your cupcake.
  3. Moving from the outside in, with a circular motion, pipe the icing onto your cupcake.

Can you fill cupcakes before baking?

Cupcake liners should never be completely filled to the top. If you fill them to the top, then the cupcake itself is going to overflow and cause a mess. We recommend filling our baking cups 2/3 full to allow room for your cupcakes to rise.

What is the easiest way to fill cupcakes?

How to Fill a Cupcake – YouTube

How do you keep cupcakes from overfilling?

Don’t over fill the liners.

Overfilling your batter will cause the batter to spill over the edges of the liners as it rises, often resulting in flat or mis-shaped cupcakes, and a big mess. Follow the instructions for the recipe or mix you’re using, most recommend filling the batter about 2/3 full.

What happens if you put an extra egg in cake mix?

What Egg yolks do in cake batter. … Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass …

What can you do with a cake mix?

19 Random and Delightful Things You Can Make with Boxed Cake Mix

  1. Birthday Cake Shots. Steven Baboun. …
  2. Pumpkin Cake Mix Cinnamon Rolls. …
  3. Birthday Cake-Flavored Soft Pretzels. …
  4. Cake Batter Fudge. …
  5. 3-ingredient Cake Mix Cookies. …
  6. Birthday Cake-Mix Bread. …
  7. Irish Creme Chocolate Trifle. …
  8. Cake Mix Gooey Butter Lemon Cookies.

What do I do if my cake is too soft?

I promise you SOFT &amp, MOIST cakes!

  1. Use Cake Flour. Reach for cake flour instead of all-purpose flour. …
  2. Add Sour Cream. …
  3. Room Temperature Butter / Don’t Over-Cream. …
  4. Add a Touch of Baking Powder or Baking Soda. …
  5. Add Oil. …
  6. Don’t Over-Mix. …
  7. Don’t Over-Bake. …
  8. Brush With Simple Syrup/Other Liquid.

What can I use if I don’t have a cupcake tray?

Here are 3 new ways to make cupcakes without a cupcake pan.

  1. Use your mason jar lids: Mason jar lids are perfect for holding the cupcake liners. …
  2. Use foil liners: These metallic liners can be used in the cupcake pan or by themselves. …
  3. Triple the paper liners: If you are in a pinch—we’ve all been there!

Can I use aluminum foil instead of cupcake liners?

Can I use aluminum foil instead of cupcake liners? Yes, it’s possible! … However, since aluminum foil doesn’t have the same nonstick property as parchment paper, you should combine the two methods above and grease your foil liners before pouring batter into them.

How do you get cupcakes out of the pan without the liner?

What is this? If it is breaking or sticking to the edge of the pan, run the knife around the cupcake to loosen it from the edges. Do this to each cupcake and then, flip the pan upside down over a clean work surface- all the cupcakes should fall right out!

What temp should cupcakes be baked at?

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you’re looking for specific results.

Can I put a whole cake mix in a 9 inch pan?

Can You Put A Whole Cake Mix In A 9-inch Pan? Mixed boxed meals can usually be baked in a 9-inch by 13-inch pan or two 9-inch rounds. The first test is to use a 9-inch round pan with 12 cups of batter per cake mix. 19 minutes are spent baking each cake.

Can you double a box cake mix?

Pour cake mix in a mixing bowl. Add the extra flour, salt, baking powder, granulated sugar and salt to the cake mix. Follow directions on the cake mix box, adding the eggs and water as instructed.

Are cupcakes better with oil or butter?

The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. … Cakes made with butter often taste better than oil cakes.

What makes a cupcake light and fluffy?

The gluten and fat molecules in the batter are what helps the cupcake set and maintain its fluffy, light structure – give those molecules awhile (at least ⅔ of the total baking time) to set and stiffen up before you introduce any cold air to the atmosphere by sticking your nose in to check on things.

Why are my cupcakes dry and hard?

Why it happens:

Baking is a science, and the individual ingredients used in a recipe are all important. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. Over baking can also create dry cakes because the moisture in the cupcakes bakes out.

Should you use 2 cupcake liners?

If you’re determined to use papers, try doubling them, with two layers, the one on the outside helps keep things bright. Though it also won’t “stick” to the cupcake very well, Hobson’s choice. Rule of thumb: The darker the cake, the less likely you are to get a pretty result.

How long to let cupcakes cool before icing them?

Cool cupcakes completely before covering to keep the tops from becoming sticky, about 30 minutes. Frosted or unfrosted, cover cupcakes loosely with foil, plastic wrap or waxed paper. Store cupcakes with buttercream frosting at room temperature for up to two days.

Do you grease cupcake liners?

While it’s not necessary to grease cupcake liners, there are occasions when I do just that. … Lightly spraying the cupcake liner with baking spray lessens the chances of any cake sticking to the paper. Making cupcakes and muffins is easy when you know how to use cupcake liners and what type to use.

Can you pipe cupcakes with store-bought frosting?

In most cases, store-bought frosting is thin consistency. This is fine for piping borders and other flat decorations, but if you want to use your icing to pipe cupcake swirls, ice your cake or pipe up-right decorations, such as roses or flowers, you’ll need to change the consistency of your frosting to medium.

Can I Frost cupcakes with Betty Crocker frosting?

One 16 ounce jar of canned frosting is typically enough to frost an eight or nine-inch two-layer cake. You can also frost up to 36 cupcakes with one jar.

How do you put store-bought frosting on cupcakes?

To frost, scoop a large dollop of the frosting and place it on top of a cupcake. With an offset metal spatula, spread the frosting in a thick layer in one direction, smoothing it with the spatula. Use the tip of the spatula to create a swirl in the frosting, and/or flip the tip of the spatula to make a peak.

Can you fill a cupcake from the bottom?

When you make a hole in your cupcake for the filling, try to leave a little cake at the bottom rather than removing the center cake all the way down to the paper. … If you have a softer, runnier filling like a lemon curd or raspberry jam, a little bit will go a long way- you don’t want half the cupcake to be jam!

What is the perfect size scoop for cupcakes?

The easiest way to fill cupcake liners is using an ice cream or cookie scoop for perfect uniform cupcakes. A scooper that holds 3-4 tablespoons or 1-1.5 ounces works well for standard size cupcakes. or you can use a 1/4 cup measuring cup and a spatula.

Can I use jam as cake filling?

Yes of course , you can use jam as a filling between cake layers along with chilled whipped cream. First of all you cut the layers of the cake, then simply take jam and stir it to soften if it’s too thick. You apply jam on half side of the cake and other half side apply the whipped cream, this combo is so yummy.

How do you know when cupcakes are ready?

Gently press down on the cupcake. If the cupcake bounces back completely, they are done. If your finger left a dent in the cupcake, they need more time. So easy.

Why do cupcakes crack on top?

or cupcakes have cracks on the top – again means they are rising much too fast – the oven is too high. Lower temperature slightly. Cupcakes bak quicker then the time stated (in 15 minutes as compared to the stated 20 minutes )–usually because the oven is too high. Reduce temperature.

What happens to a cupcake when you use old baking powder *?

The only danger of using expired baking soda or baking powder is its inability to properly rise, resulting in baked goods that are flat and dense. … A bubbling mixture indicates that the expired baking powder is still good and will cause the dough to rise in the oven.

Why is my cupcake sticking to the wrapper?

Unwrapping temperature

Muffins often stick to the bottom of the wrapper because we’re more likely to try to eat them warm, while cupcakes are cooled entirely so we can frost them. Cakes and muffins shrink a bit as they cool, so they’ll actually loosen their grip on the wrapper slightly as they come to room temperature.

Can u use milk instead of water in cake mix?

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Can you use butter instead of oil in a cake mix?

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

What happens if I use 2 eggs instead of 3 in cake mix?

Eggs have a functional role in cakes, but you can often substitute one or two eggs in a cake should you want or need to. … It’s unlikely a cake mix without eggs will work if the original recipe requires three or more eggs for a batch size of one cake, a pan or brownies or 36 small cookies.

Do bakers use box cake mix?

I have worked in quite a few bakeries and the majority of them use a cake mix when making their cakes. The basics of the cake mix is what you find in traditional store box mix, but then there are different added ingredients which make the cake the traditional bakery cake you are used to.

Is brownie mix and cake mix the same?

What is the difference between cake mix and brownie mix? A cake mix will contain more leavener to make it rise, while a brownie mix is going to container very little. Brownie mixes also generally have more sugar and chocolate content than chocolate cake mixes.

How do you make a box cake taste like a bakery cake?

Instructions

  1. The only directions to note are that whatever the back of the box directs you to use, you have to:
  2. Add an additional egg.
  3. Replace the water with milk, same amounts.
  4. Replace the oil with melted butter. DOUBLE the amount.
  5. Cook with the same directions that are printed on the box.

Can I Rebake undercooked cake?

So how do you fix undercooked cake? If the cake is undercooked overall, put it back in the oven for 10-15 minutes. If the middle part is still wet, cover the cake with foil and bake for up to 15 minutes. If the bottom is moist, turn off the upper heat or cover with foil, and cook for a few minutes.

Why did my cake get gummy?

1) Your leavener is expired. Air bubbles are essential for a cake to rise, but if your leavener is stale, the chemical reaction that causes the air bubbles to form will never happen, leaving your cake dense, gummy, and flat.

Can I put a cake back in the oven after it cools?

Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.