Butter is the fat you that is suggested in most of my baking ventures,as butter adds richness and gives the best flavour.

However, margarine can be used as an alternative,and is less expensive.

Note: choose hard butter/magarine that is described on the pack as suitable for baking.

Well, I've come to realize that whether you're just trying your fingers on some cupcake design, or you're already well on your way in your baking career, every cake enthusiast can use tips and tricks for a smoother cake journey.

So here's one or two that I've found to be useful:

Place cookies and cupcakes well apart on the baking sheet to allow room for them to spread during baking. A gap of 5cm or 2 inches should be enough. Else, your cookies might look like...

When baking cupcakes and muffins, resist the temptation to open the oven door during the first half of the cooking time.

You know why, right?

Cold air can cause the mixture to sink in the middle.

Yup, happens to me sometimes

Always place cookie dough on COLD baking sheets to prevent dough from spreading excessively and browning too much around the edges.

Furthermore, when making a large quantity of cookies ot muffins, leave the baking sheets TO COOL for a few minutes in between baking batches.

freshlaw:
When baking cupcakes and muffins, resist the temptation to open the oven door during the first half of the cooking time.

You know why, right?

Cold air can cause the mixture to sink in the middle.

Yup, happens to me sometimes

One more thing that could cause sinking is over-beating.

Don't over-beat cookie mixtures as this can make them rise too much and sink when cool.

Remember, for much more, you can order for either of the e-books.

Cookies and cupcakes should be transferred to a wire rack as soon as they are firm enough to handle and left to COOL.

This will allow the steam to evaporate and prevent them from becoming soggy.