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1:03
The cake batter secret nobody talks about… Have you ever made a cake with three layers—baked two right away, and the third one you popped in later turned out way better? Or maybe you’ve baked cupcakes, and somehow, the second batch comes out fluffier and prettier than the first? That’s why I always let my cake batter and cupcake batter rest at room temperature for 20 minutes before baking. Letting the batter rest gives the flour time to fully hydrate and the air bubbles to settle. The result? A
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🧁Fill your cupcake liners to about 2/3 full. Use a batter dispenser for thin cake batter or an ice-cream scoop (3tbsp) for thicker batter. 🧁 I bake my cupcakes at 350F. Placing the cupcake tins in the middle of the oven really works. The bake time varies according to the recipe. If you want a higher dome, bake at a high temperature (400F) for the first 5 few minutes and then lower the temperature to 350F. Bonus Tip: To avoid soggy bottoms, remove cupcakes from the pan while still warm and plac
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