This is a three-part question:
- Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake?
- What changes do I need to make when converting a normal cake recipe for cupcakes? Temperature or baking time changes?
- Roughly how many cupcakes should I expect from a recipe scaled for a 9x9 pan, a 9" springform pan, or a 12 cup Bundt pan? I'm not looking for precise counts, just a rough estimate to the nearest 5 cupcakes.