My expertise in baking went up a notch or two last week when I finally perfected a simple method that compensates for differences in measurement and temperature of ingredients and different ovens before starting. Inserting a toothpick generally works good but I wanted something better. I didn't want to keep opening the oven door. The long and short of it is I insert a temperature probe into (for example) a cupcake mold. While it's rising the internal temperature will reach 212 degrees F. and remain there. The very moment it reads 213 I remove the cupcake pan. If you have a digital thermometer with a braided cable probe you ought to try this method. The only thing you need to do is establish whether it will accurately read 212 in boiling water. It also helps to know if it will read
32 degrees in ice water. The cakes come out like Hostess Suzie Q's but if you want more of a crust just let it stay in the oven about a minute more. I guarantee you, people in your home will be fighting over them.Enjoy!