For cupcake production, muffin tins are essential. They come in all shapes and sizes, from miniature to gigantic. Recipes in this book are designed for a standard muffin tin with a capacity of 4 fluid ounces. Using another size is fine, but be sure to adjust the baking time and temperature (see below).
It is not a good idea to purchase muffin tins with more than a dozen cups, because the cakes will not bake evenly. The edges become over-done as you wait for the center cups to solidify. The best results come from 6-cup pans.
Pans should be coated in spray, and lined with paper cups. Be sure to spray the top surface of the pan too, as batter can rise up and over, and you don’t want the crowns to stick.
There are lots of cute, decorative paper cupcake-cups on the market. Alas, the colorful designs are usually difficult to see after the batter is added and baked. The fat and moisture from the batter soaks in and ruins the effect. Plain white are always cleaner and neater looking. If you can’t resist the fancy ones, don’t bake in them. Instead, bake in the plain white cups, and use the fancy ones as an outer cup.