If you have a recipe for 24 cupcakes and you want to make only 12, how do you adjust ingredient quantities (especially things like eggs or teaspoons of baking powder that don’t split evenly), and what do you do with the oven time and temperature?

Question

Halving a cupcake recipe? Learn how to adjust the ingredients that don't split evenly and what to do with the oven time and temperature.

Answer 1

To halve a recipe for 24 cupcakes to make 12, divide all ingredient quantities by two. The oven time and temperature should remain the same.

Detailed Explanation:

When scaling down a recipe, especially from 24 to 12 cupcakes (halving it), the key is to maintain the ratios of ingredients. Here's a breakdown:

1. Divide All Ingredients by Two:
   This is the most straightforward step. If the original recipe calls for 2 cups of flour, use 1 cup. If it calls for 1 teaspoon of vanilla extract, use 1/2 teaspoon.
2. Handling Ingredients That Don't Divide Easily:
   This is where it gets a little trickier.
   • Eggs: If the recipe calls for an odd number of eggs (e.g., 3 eggs), you'll need to use 1.5 eggs. The easiest way to do this is to whisk one egg in a small bowl, then whisk another egg in a separate bowl. Add half of the second whisked egg to the first whisked egg. You now have 1.5 eggs.
   • Teaspoons/Tablespoons: If you need to halve a teaspoon, use a 1/2 teaspoon measuring spoon. If you need to halve a 1/4 teaspoon, you can visually estimate half of the 1/4 teaspoon. A pinch is a good substitute for a very small amount.
3. Oven Time and Temperature:
   The oven temperature and baking time generally remain the same. The size of the cupcake tin is the same, so the heat distribution will be similar. However, start checking for doneness a few minutes earlier than the original recipe suggests, as a smaller batch might bake slightly faster. Use a toothpick inserted into the center of a cupcake to check for doneness; it should come out clean or with a few moist crumbs.
4. Mixing:
   Be careful not to overmix the batter, even when making a smaller batch. Overmixing can lead to tough cupcakes.

Pro Tip:

When halving a recipe, especially for baking, it's often better to weigh your ingredients using a kitchen scale for greater accuracy, especially with dry ingredients like flour and sugar. This ensures the ratios are maintained precisely, leading to better results.