Baking tips

The eight problems that come up most often, and what actually fixes them.

My cupcakes come out flat

Fill cases only two-thirds and start the oven 15°C hotter, then drop to 190°C once they are in. The initial burst sets a dome.

It is temperature, not technique. Warm the bowl for 10 seconds and keep beating — it comes back together.

Natural powders need a pale base. Beat the butter until almost white before adding matcha, blueberry or beetroot.

Cool completely on a rack. Trapped steam under a hot cupcake is what loosens the paper.

Stop mixing the second the batter is smooth. Extra beating builds gluten.

One tin, middle shelf, rotated at minute 12. Two tins at once always bake unevenly.

Chill piped cupcakes for 10 minutes before transporting them anywhere.

Unfrosted cupcakes freeze for a month. Thaw at room temperature, then pipe fresh.