It’s been like a cupcake factory around here for the past few weeks, and I’m not complaining. One of my dreams would be to quit my job and risk it all opening a baker; I’m still on the part where I get a job to quit in the first place. Whether you’re gluten-free, vegan, or just a regular baker, there are tips to make the product work and the kitchen be an assembly line.
Never overwork the batter. Especially if it contains baking soda and vinegar, since that will start the reaction too soon. If you’re worried about lumps, instead be sure to sift the dry ingredients together at the start to make sure it will all be velvety smooth.
Room temperature butter or margarine works best. Unless you’re making a pie crust and it says to cut cold butter into it, assume the butter should be room temperature. It works best when creaming butter and sugar together to make air pockets.
You always need a binder. Always. If you aren’t cooking with eggs, something needs to hold it all together. For vegan cupcakes, that can be flax eggs and the gluten in wheat. If you’re baking gluten-free and vegan, you’ll want to invest in some vegetable gums.
Make sure ALL the ingredients fit the diet you’re baking for. Chocolate chips might contain milk solids or gluten unless otherwise marketed, so it’s best to look for the allergens on the nutrition panel. Another place for concern is vanilla extract; some vanilla extracts contain gluten.
This can be said about all baking: Preparation should be one of the first steps. Because you don’t want to be running around lining muffin tins or cake pans when your batter is already made. Just do this when you preheat your oven.
An ice cream scoop is a perfect way to portion cupcake batter. Call it one of those multi-tool investments. It just so happens that an ice cream scoop holds the right amount and allows you to push out the batter.
Vegan batter is always safe to eat, so the extra batter is up for grabs. Enough said.
What’s your favorite thing to bake? I’ve made the same chocolate midnight cupcake from Sweet Utopia 3 times over the past 3 weeks. I think it’s a winner.
I’m a big fan of baking brownies just because I love to eat them. They come together quickly, and they taste delicious. Can’t go wrong. Muffins are also fun!
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I’ve always dreamed about opening a bakery (or maybe a cafe)! But I’m in the same boat as you. I have to get a job to quit in the first place! My favorite thing to bake would have to be breads. The smell of yeast and rising bread is INCREDIBLE!
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Honestly, I HATE to bake. I don’t like to measure or be that precise. I am kind of an ADD cook and I hate taking the time to measure everything out just right. But feel free to send me some of your baked goods….haha!
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I love to bake any and everything! Yeasted breads, cookies, and layered cakes are among my favorites. I really don’t mind anything, though. Good for you for doing the vegan, gluten-free baking. It’s tough!
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I’m not much of a baker, but I love baking brownies. Easy and freaking delicious. I love being a vegan because I can lick the batter, too.
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oooh i like that you used an ice cream scoop! i usually use the 1/4 cup measuring cup. that’s boring. i’ll start using a scooper. but then maybe ill want ice cream on my pancakes..hmmm..
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