• Use unsalted butter when baking – you will have more control over the flavor since the amount of salt in salted butter varies among brands.
• Use only sticks of butter when baking to ensure even measurements.
• Store butter in the coldest part of the refrigerator tightly wrapped or in a covered dish. Keep it away from highly aromatic foods so it does not absorb undesirable flavors.
• Butter can be stored in the freezer for up to six months. When storing, wrap the original package with aluminum foil.
• Butter can be kept at room temperature for short periods of time, but it should be refrigerated to maintain peak flavor.
• Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.

TIPS FOR BAKING CUPCAKES

• If you are not using cupcake liners, spray the inside of the pan before filling with batter so that the cupcakes can be removed easily. After the cupcakes are finished baking and have cooled, run a paring knife around the inside edge of each cupcake and gently pry it out.
• Portion out batter with a spring-loaded ice cream scoop to minimize drips.
• Be sure to carefully fill cupcake pans and wipe off any overflow batter from the top of the pans with a towel. If the overflow batter bakes onto the pan, it could tear the cupcake when you try to remove it.
• Fill liners or cupcake pans about two-thirds full for large, voluptuous cupcakes.
• Always let cupcakes cool completely – or freeze them – before frosting so that cake crumbles don’t tear off and mix into the frosting and so the frosting doesn’t melt.
• Dip the knife or spatula in hot water before frosting for a smoother look. You can also dip the knife or spatula in hot water just to smooth the top of the frosting after the cupcake is frosted.
• For great-looking piping on cupcakes, use a plastic sandwich bag filled with frosting. Snip off a small piece of the bottom corner to create your own piping bag.
• For easy transportability, carry cupcakes in the pan. Stick a toothpick in each cupcake and cover lightly with plastic wrap so you don’t smash the frosting.