A few of the many things I learned that day were...
- Always start baking with ingredients that are at room temperature
- Sugar is considered a wet ingredient since it is usually mixed in with the eggs
- When adding butter into the dough, cut it into tablespoon pieces and add each slowly till it is completely combined
- If a batter is too crumbly, it doesn't need more liquid, it needs more fat. Add butter
- Measure everything very carefully (scrape off extra flour with a knife)
- Sift all dry ingredients unless otherwise noted
- Metal strainers are perfect sifters
- Halfway through baking, turn the cupcake pan cautiously to prevent to much browning or baking on one side
- Tap filled cupcake pans on a flat surface to eliminate bubbles.
I really enjoyed the process of the new techniques and I plan to practice them until I can successfully make cupcakes that are light and fluffy like the ones we got to enjoy that afternoon.