Tip Tuesday: How To Turn Cakes Into Cupcakes

• “I’ve made your chocolate peanut butter, classic white, and pink Velvet into cupcakes! I bake them all for around 20 min. The Chocolate is to die for.”
• “I’ve baked your chocolate cake and vanilla cake in cupcake form, they both worked really well. Some recipes stick to the wrapper, but these don’t. I made the cookie dough and cookies and cream cake in cupcake form and I filled the cupcakes with cookie dough and cookies and cream. They were both delicious!”
• “I’ve made both your funfetti cake and your white cake into cupcakes and other than adjusting baking time, I left everything else the same and they all turned out perfect!”
• “I’ve made the cookie cake- I just baked the chocolate cookie crust on the bottom of each cupcake and it worked great! I also did the everything but the kitchen sink- I dipped the top in the ganache (instead of the drip), topped it with frosting and did the pretzel clusters around the edge of the frosting then drizzled with a little salted caramel. I’ve also done the peach crisp and just did the peach filling in the center of each cake, then topped with frosting and a fresh peach slice. A lot of them lend themselves well to cupcakes actually! I think the harder ones would be the ones that have several cake flavors- like the tonight show cake- not sure how that one would happen as a cupcake!
• “I have not made your cake recipes, but I have turned several cake recipes into cupcakes. Just keep in mind how much your cake rises (or doesn’t) and fill your cupcake pan appropriately. Also, if you want your cupcake to “mound” make sure you use a recipe that creates a cake that does the same thing. I like full, but level, cupcakes so most cake recipes are great for that.”

More Readers’ Thoughts

• “I’ve made your white cake and high-altitude chocolate cakes into cupcakes and they both turned out PERFECT. I don’t change the temp at all but they both baked for about 20 minutes. Use a medium-sized cookie scoop to fill the cupcake liners (about two scoops made it so the cakes didn’t “overflow” while cooking). I do have to say, I typically don’t love vanilla cupcakes because they are drier in texture or dense, and they just taste bland to me. But your white cake was seriously what my dreams are made of — SO much flavor, perfect texture.”
• “I turn nearly every cake into cupcakes. They cook faster and it’s easier to serve a large group or to share. Plus I suck at decorating cakes, haha. I can’t ever get the super smooth sides. I did your pumpkin gingersnap cake (added crystalized Ginger to the crumble) and it was perfect. Bake cupcakes at 400 so that I can get a nice dome and they usually cook in about 10-14 minutes.”
• “The high altitude chocolate cake mixture is a bit thinner batter than the classic white. I was able to get 24 cupcakes with white cake and 34-36 with the chocolate.”
• “I made your Churro Cake into cupcakes! Just put a little bit of the cinnamon sugar mix halfway through the cupcakes, just like the cake layers and baked for less time! Worked great!”
• “I made your citrus cranberry cake last Christmas into cupcakes for a cupcake contest and took 1st place! (thanks for helping me win) and I didn’t change anything except for less baking time. They tasted great! I even put the filling in the middle. I’ll dm you a picture. They were so cute!”
• “I made the coconut key lime pie and just put a little bit of the crust in until it browned, made the cake part, let it cool, then I put the curd into a piping bag with a small circular tip and placed the tip slightly into the top of the cupcake and filled it with the curd. Then I topped it with the frosting and toasted coconut.”

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