(no subject)
I'm planning on using this cake recipe to make some gingerbread cupcakes for a friend's holiday party. I have a couple of questions for people who have experience translating cake recipes into cupcake recipes:
1) The original recipe calls for a baking time of 45 minutes at 325 degrees in a 9x13x2-inch cake pan. Would the baking time be shorter if I were to pour the batter into cupcake tins instead? For how long do you think I should bake them?
2) About how many cupcakes would this amount of batter prepare?
Thanks to anyone who replies!
1) The original recipe calls for a baking time of 45 minutes at 325 degrees in a 9x13x2-inch cake pan. Would the baking time be shorter if I were to pour the batter into cupcake tins instead? For how long do you think I should bake them?
2) About how many cupcakes would this amount of batter prepare?
Thanks to anyone who replies!