||[Oct. 8th, 2011|03:34 am]
The Question Club
If I have a standard 12-cup cupcake pan, but I'm not using all 12 cups, will it cook faster than if I had all 12 full?|
Um, to make that make sense: I'm baking cupcakes and somehow ended up with enough batter for 16 cupcakes (the recipe called for 1 cup of mashed banana but I used two whole bananas so I ended up with a little more). I filled one pan, and have just 4 cupcakes in the second pan. I have both pans in the oven at the same time. Can I expect those 4 to take the same amount of time as the other 12, or will they be done faster?
Dk/dc: do you like to bake? What's one of your specialties?
I'm currently making banana cupcakes with a chocolate cream cheese frosting. I've never actually made this before. I have had great success with marbled chocolate-banana cupcakes with a peanut butter cream cheese frosting... but one of the women in the group I'm supplying cupcakes for is allergic to nuts, so I decided to change it up a bit.