If you like coconut or coffee or both, then these will have you smiling. 🙂
I have decided that I prefer baking cupcakes to layer cakes and here’s why: I’m a lazy baker and I’m looking for shortcuts everywhere.
Layer cakes require you to divide the batter evenly between the cake pans… that’s a challenge. Do you use your scale? Then you need to wrap your pans with wet towels so you don’t get that domed top that will either make your cake round on top or you’ll need to cut it off.
And then the frosting… how do you know how much is enough for between the layers? You need to reserve plenty for the outside. Oh, and to do it “properly,” you should apply a crumb coat and refrigerate it before you apply the final layer of frosting.
Really? Who’s got that kind of time?
Cupcakes are easy. To portion them evenly into the muffin tins, I just use an ice cream scoop (about 1/3 cup capacity) and fill the cups about 2/3 full. [Never fill them all the way or you’ll get “muffin tops”… not very pretty.] Then the cupcakes are all the same size, will bake evenly, and will all be done at the same time.
Frosting: I just use a smaller ice cream scoop (1-2 tablespoons depending on how much you like). Then I spread it a bit with an offset spatula. Perfect! No crumb coat, no refrigeration, no fussing. And no, this girl does not pipe!
So there you have it… my easy tips and why I now prefer cupcakes, even though my son is no longer a child (he’s twenty-something). And lastly, cupcakes help with portion control. 😉
These Coconut Mocha Cupcakes with Coconut Frosting and Mocha Drizzle were featured in the September 2014 issue of the magazine.
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