Paul Hollywood advises bakers to use a simple touch test to check cupcake readiness. Tapping the top lightly reveals its firmness; if it springs back, it’s done. He emphasizes looking for a golden brown color on the tops. However, if baked at high temperatures, cupcakes may brown prematurely. In such cases, a toothpick test can confirm doneness: inserting a toothpick should yield no batter residue, though a slightly dirty toothpick can indicate moisture content without underbaking.
When you touch it, it's slightly crispy, and it's firm. It bounces back. If you leave a fingerprint, you know it hasn't baked right in the middle of it.
You're looking for that golden brown tone all over the tops. However, if the cupcakes or muffins were baked at a very high temperature, their exteriors could brown before the insides are fully cooked through.
Simply insert a toothpick into the center of a cupcake toward the middle of the pan and inspect it. If it's not covered in batter, the cupcakes should be ready.
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