In the Oven
- The starch part of flour forms a gel like structure, with the help of sugar, in order to form a weblike structure that traps water to provide moisture.
- The Carbon dioxide that is released for the baking soda or baking powder will expand the cupcake and cause the cupcake to rise with the formation of more bubbles.The gluten that is formed when the sugar and flour mix helps to hold the bubbles in place.
- The fat or oil used in helps to lubricate the process
- Its important that the cupcake cooks until it is completely done or the cupcake wills ink once it is sitting and cooling. Cooling cupcakes in the fridge actually speeds up the staling of the cupcake.
- The Fats and sugars have important roles once the cupcake cools. The sugars act to prevent the cupcake from hardening, while the fats help the cupcake to remain fresh longer.
- When the cupcake begins to stale the sugars will draw the water and prevent the starch molecules from crystallizing. The crystallizing in a cupcakes will allow it to harden and mold.