How to avoid common cupcakes problems (part 1)

Followed every step in the recipe and your cupcakes still weren't what you expected? It happens to everyone, whether you're a beginner or an expert! Want to know why it happened to you? Check these 5 tips out so you can avoid making the same mistake next time:

1. Use ingredients at room temperature.

Before working with them, it is very important that they're at room temp. For example, butter: it should be soft, but not runny nor easy to whip.

2. Add chocolate or sprinkles inside

To prevent them from sinking into the base of the cupcake, roll them in flour before adding them to the batter.

3. Sift flour for texture

Make sure you sift your flour plenty to get a fluffier texture in your dough. Bonus tip: mixing yeast well with it will prevent the dough from rising more on one side.

4. Don't open the oven!

Or if you want to look, let 2/3 of the cooking time pass. Yeast is an ingredient that loses its attributes if it encounters room temperature when in contact with heat, which yields a subpar result.

5. Avoid overflows

Don't fill your cupcake mold more than 2/3 full. Practice makes perfect here. If they keep getting too high and overflowing, fill them less than 2/3 of the way up.