How to make cupcakes from regular cake

Who doesn’t love gorging on those cute little cupcakes decorated with vibrant sprinkles or decadent whipped cream and fondants, but have you ever tried creating cupcakes from leftover cake or cake batter?

Well, this may seem like a tricky task, but if you too find it boring to eat the same cake again and again, then here is a brilliant way to tweak cakes and turn them into delish cupcakes.

Read on and whip up some fun sweet treats at home.

If you want to make a cupcake using leftover cake batter, then here are some quick tips. Not every cake is perfect for a cupcake. For example, cakes with high fat content like pound cakes and mud cakes may be too thick for cupcakes. On the other hand, flourless cakes don’t have much structure and binding as cupcakes and may collapse. So, if you are planning to make a cupcake by using a leftover batter, then be sure that you choose the batter in which butter and sugar are whisked for a long time to give a smooth texture.

This is the simplest thing to do! Take round cutters or bowls with a sharp edge and scoop out small cakes from the larger one. Decorate their sides and top with cream and your cupcakes are ready

Cupcakes have a chiffon and smooth texture, which is not too hard. Thus, tweaking the texture of the batter is essential. Make sure that butter is beaten first followed by sugar, whipped cream and then whisking the mixture before adding the rest of the ingredients. This will give you cupcakes a smooth chiffon texture. So, if you are planning to use leftover batter make sure you whisk it again and smoothen it a bit by adding some melted butter. Always make a test cupcake before creating bulk cupcakes.

Whether you bake a cake or a cupcake, temperature is the key to get the perfect bakes. In the context of oven temperature, it is best to bake cupcakes at an ideal temperature of 325 to 375 F. If the cupcake turns out to be too stiff you can lower down the temperature. Also, cupcakes bake faster than layered cakes and they usually take 15 to 20 minutes depending on the texture of the batter and type of cupcake.

Cupcakes rise faster as compared to cakes, thus it is important to check that the cupcake is baked inside out. Always check by inserting a toothpick. You can also use an instant thermometer to check the doneness around 10-15 minutes of baking. While baking one batch of cupcakes make sure you put the batter in the refrigerator to rest.

Once the cupcakes are ready, decorate them with a cream cheese frosting. Whisk cream cheese, whipped cream with vanilla essence, edible colour and powdered sugar. Once the cream is whipped nicely, pour it in a piping bag and decorate the cupcakes.

Another interesting way of using leftover butter cakes or soft tea cakes is by using cake cutter molds. By extracting the cake portions using a cake mold just line them on a tray and warm them up for 2-3 minutes. Then layer the cake pieces with whipped cream mixture, add sprinklers or chocochips. Serve them and enjoy.