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* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.
* It’s best to use unsalted butter when baking – you will have more control over the flavor since the amount of salt in salted butter varies among brands.
* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.
* 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.
* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:

1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups

* Some butter packaging is stamped with a “best used by” date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.

Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it’s made exclusively with milk produced on California dairy farms.

Click here for the recipe, Gingerbread Cupcakes.Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.

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