Lastest Baking - Cupcake Structure Issue

Apple Strudel Cupcake - Good Structure

Baking can be a tricky issue where measurements, temperature and timing are completely vital in the outcome.

Cooking is much more relaxed, where you add a bit of this and a bit of that, taste along the way and get a lovely outcome.

Baking, not so much.

Carrot Cake Cupcake - Poor Structure

What I am focusing on just now is the temperature of butter due to failed cupcakes.

A flaw of mine is being impatient, so when I want to bake I have at times not let the butter get to room temperature and then wonder why my cupcakes are a mess.

Apple Strudel Cupcake - Good Structure

Looking into this, for reasons why, I discover that room temperature not only makes creaming the butter and sugar together easier. It is also important in relation to the structure of the cupcake.

Carrot Cake Cupcake - Poor Structure

Think of the sugar and butter as your cake building block. The creamed butter and sugar are your cement the better the cement the better the structure. The better your creamed sugar and butter, the better the cake structure.

So be patient or prepared and make sure the butter is room temperature before you start baking.

I look forward to creating better cupcakes now and hope this helps anyone who may have had the same problem.