I get cupcake emails everyday, so I thought I’d take a minute or two and answer them. Your questions are great, so keep them coming!
1. For your pink lemonade cupcake, is the concentrate powdered or frozen?
The concentrate I use is the frozen kind. Do not add water. Simply defrost and measure. Room temperature ingredients are better to work with, keeing your cupcakes light and fluffy.
2. What happens if your cupcakes sink in after removing them from the oven?
When there is a high ratio of sugar to the batter (examples: Root Beer Float, Pink Lemonade, etc.), the cupcakes sometimes sink in after baking. You can add up to 1/4 cup of flour to the batter, or bake slightly longer without over baking. If they still sink in, frost with a generous portion of frosting, and no one will know!
3. Your batter is extreemly thick. Am I doing something wrong?
No. I’ve made my batter very thick on purpose. I want the cupcake to be thick, brownie like texture or pound cake texture. Most of my cupcakes have a substantial filling, or frosting. I want the cupcake to hold up to what is inside, and not crumble.
4. Can I make cupcakes in advance of serving them?
Yes, you can. But you have to keep in mind that cupcakes tend to dry out quickly. I recommend you freeze them once they have cooled. Seal in a freezer bag, and remove up to 2 hours before serving and frost. Note: Key Lime Pie and caramel surprise do not freeze well.
Email me with any other questions you might have, I’ll be happy to post them and answer them.