When adding ingredients to another mixture, pour small portions at a time, and repeat this until all ingredients are incorporated.

Tip: Adding ingredients all at once may cause them to combine unevenly.

Use a whisk or an electric mixer to mix ingredients well, and do so with a high impact. The ingredients not only combine together, but air is also added into the mixture.

Tips: if using whisk, slightly make an angle of the handle towards you, so that the whisk can bring in as much air as possible.  

Set out ingredients like butter and egg 20 minutes to an hour before baking so that they reach a temperature consistent among all the indigents. This allows them to combine better and improves the resulting dessert!

Tips: Cut the butter into smaller cubes so that it can reach room temperature faster.

Since we cannot ship buttermilk to yor door, and we also do not expect it to be a staple product of your pantry, we instead want to show you how to make it...come on, it's easy! Buttermilk is formed by adding an acid to just regular milk! We use lime or lemon in our recipes to but acids like vinegar work great too.

It's a great addition as it adds moisture to your dessert, while being lower in fat than regular butter.

Sticking a toothpick  in the center of the cupcake allows you to check its doneness. Since the center take the longest to bake, this makes for a great testing point.

Once the toothpick comes out clean from the center, the cupcakes are ready to be taken out of the oven!

Overmixing the batter can cause your cupcakes to not grow in the oven, so we try to mix just enough.

Once the flour and rising agents are added it is best to keep the mixing to a minimum. Overmixing at this point causes the gluten to  form a tough, gummy and chewy structure. It also pops the air bubbles created by your baking powder and soda, limiting the amount the cupcakes will rise in the oven.

Tip: Mix just until combine once flour is added.

To infuse milk, combine the milk and the flavouring ingredients in a saucepan and bring the milk up to a simmer (just below the boiling point).

This allows the milk to infuse with the aromas and flavours, while not affecting the taste of the milk itself by keeping it un-boiled.

When beating butter with sugar, the result should be a smooth a pale mixture. Once the butter is creamy enough to be moved freely, it is ready!

Tips: Let the butter come room temperature before beginning, and add the sugar in multiple additions, slowly beating it into the butter.

Heating a liquid to a temperature that is close to the boiling, but below.

Tip: Do not boil when asked to simmer as boiling will change the taste and structure.

Using a toothpick poke multiple holes in the top of each cupcake to allow it to become more absorbing. Then use a spoon to spread a the soaking ingredient over the tops of the cupcakes.

To get all the juice out of a lemon or lime, cut it in half and then squeeze each half over a bowl. You can also use a squeezer.

Tip: Before squeezing, roll the lime or lemon on a counter to make it easier to get juice out.

Zesting is the scraping of the surface of a lemon or lime to get the flavour from it.

Tips: You can use either a zester or simply a grater. But be careful not to go too deep, as the below the green or yellow shell, the white layer is bitter.