3. Boost Your Batter
Here’s a tip for the ultimate cupcake mix. The next time you make a batch, bring the eggs, and dairy to room temperature before you mix them into the batter. This strategy ensures that all the ingredients combine better at a molecular level. The gluten proteins in the flour will incorporate with the milk and produce a creamier batter.
Leave the eggs and dairy out for at least 2-hours before you make the batter. If you’re in a rush, boil the kettle and place the boiling water in a bowl. Let the water cool down for 3-minutes and then put the eggs in the water for 5-minutes to heat up.
Make sure that you don’t put them in the boiling water. The sudden temperature change will contract the shell and cause it to crack. The egg will split open and begin to cook. Then you’ll be trying to make a batter with boiled eggs – not ideal.