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Cupcakes are delicious and flavorful desserts that are perfect for any special occasion. Whether you’re hosting a fun party, celebrating a birthday or any other occasion, or simply when you want to enjoy a delicious treat for the pleasure of eating, cupcakes are for you.
- Preparation time (Traditional style): 20-25 minutes
- Baking time: 17-20 minutes
- Total time: 35-45 minutes
Traditional Cupcakes
- 1 3/4 parts flour (non-baked)
- 1 1/4 cups all-purpose flour without bleach
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 4 bars of unsalted butter
- 4 large eggs
- 1 cup full cream milk
- 1 teaspoon pure vanilla essential oil
- 6 cups powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla essential oil
White and Black Cupcakes
- 1 1/3 cup chocolate milk
- 1/2 cup canola oil
- 3 large eggs
- 550g dark chocolate cake mix
- 3 tablespoons unsalted butter
- 300g marshmallow ice cream
- 280g small dark chocolate seeds
- 2/3 cup thick cream
- 1 tablespoon corn syrup
- 170g vanilla buttercream
Cupcake Tiramisu
- 1 1/4 cups sifted baking powder (unbaked)
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1 half vanilla
- 4 tablespoons unsalted butter
- 3 eggs
- 3 egg yolks
- 1 cup refined sugar
- 1/3 cup of freshly brewed strong coffee
- 30 ml of marsala wine
- 1/4 cup refined sugar
- 1 cup of condensed cream
- 230 g mascarpone cheese
- 1/2 cup sifted powdered sugar
- Unsweetened cocoa powder
Cupcakes Using Five Ingredients
- 125 g butter
- 122 g sugar
- 130g flour
- 4g baking powder
- 2 eggs
- Cream of sugar or buttercream, if desired
Steps
Bake Traditional Cupcakes
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Preheat oven to 162ºC. [1] X Research Source
Line a cupcake pan with paper. Set the mold aside.
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Mix flour, sugar, baking powder, and salt in a bowl. Combine 1 3/4 cup baking powder (no baking powder), 1 1/4 cup all-purpose flour without bleach, 2 cups sugar, and 1 teaspoon baking powder. Mix ingredients until smooth, about 3 minutes.
Add 4 sticks of unsalted butter to the mixture. Mix until the butter is fully covered in the dough.
Add 4 large eggs to the mixture, one at a time. Add the eggs one at a time until the eggs are well incorporated.
Add 1 cup of whole milk and 1 teaspoon of pure vanilla essential oil to the batch. Mix the ingredients together until completely combined, taking the time to scrape the dough down so that none of the ingredients stick to the sides of the bowl.
Fill each mold 2/3 full with dough. This will give the cake enough room to expand.
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Bake the cake for 17-20 minutes. After 15 minutes, start inserting a toothpick into the cupcake. If the toothpick comes out clean after pulling it out, the cupcake is done and should be removed from the oven. Every 2 minutes, check again until the cake is done.
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Make whipped cream. You can do this while baking. To make the buttercream frosting, simply use 2 sticks of softened butter, 3 cups of powdered sugar, 1/2 cup of milk, and 2 teaspoons of vanilla essence, then whip the mixture into a creamy consistency. Use a spatula to beat the mixture until smooth and slowly add the 3 cups of sugar until creamy and smooth.
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Cool cupcakes. Let the cake cool for at least 3-5 minutes, the icing on the cake will not melt.
Decorate the cake with buttercream frosting. Use a spatula or spatula to coat as much cream as possible on top of cupcakes.
Use cake. Enjoy these delectable cupcakes anytime at room temperature.
Bake White and Black Cupcakes
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Preheat oven to 176ºC. [2] X Research Source
Line 24 muffin tins, each measuring 6.4 cm in diameter. Set the mold aside.
Combine chocolate milk, cooking oil, eggs, and cake batter in a large mixing bowl. Place 1 1/3 cup chocolate milk, 1/2 cup canola oil, 3 large eggs and 550g dark chocolate cake batter in a bowl.
Mix the ingredients well. Mix them together with a mixer on slow speed for 30 seconds. Use a rubber spatula to scrape the sides of the bowl and beat the mixture on medium speed for 2 minutes.
Spoon the batch of batter into the prepared muffin pan. Use a spoon to scoop the dough about 2/3 full of the cake pan, there will be enough space for the cake to rise.
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Bake the cake for 18-24 minutes. After 15 minutes, start inserting a toothpick into the cupcake. If the toothpick comes out clean after pulling it out, the cupcake is done and should be removed from the oven. Every 2 minutes, check again until the cake is done. Finally, remove the cake from the mold and let it cool on the drying rack.
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Make the marshmallow filling. You can do this while baking. Microwave 3 tablespoons unsalted butter in a heatproof bowl. Then, stir in 300g of marshmallow cream along with the butter. Next, microwave the cream and butter mixture for 1 more minute. Let cool for 2 minutes and use a mixer to beat the mixture for at least 1 minute, until the mixture is smooth.
Make a small slit about 1.27 cm long in the center of the bottom of each cake. Scoop the marshmallow filling into the round-ended ice cream bag. Squeeze the filling into the slot of each cake.
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Mix 2/3 cup heavy cream and 1 tablespoon light corn syrup in a small saucepan. Cook ingredients over medium heat until boiling. Then, add 280g of small heavy chocolate chips to the mixture and stir until smooth. Allow mixture to cool until thickened, about 4-5 minutes.
Dip the top of the cupcake into the chocolate mixture. Flatten with a knife if necessary. Then, place the cupcakes on another sheet of parchment paper and let the chocolate harden a bit.
Spoon the vanilla buttercream into the piping bag. This bag should have a small round top. Make multiple loops around the center of the cake — each round should intersect a little bit. Then, wait a few minutes for the chocolate mixture to set.
Use cake. Enjoy this delicious dessert, which can be served with a glass of milk.
Cupcake Tiramisu
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Preheat oven to 162ºC. [3] X Research Sources
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Line a paper mold with a tin muffin tin.
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Sift the baking powder, baking powder, and salt. Sift 1 1/4 cup sifted (unbaked) baking powder, 3/4 teaspoon baking powder, and 1/2 teaspoon coarse salt.
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Cut the vanilla bean in half lengthwise. Remove all seeds and save.
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Heat 1/4 cup milk and seeds and vanilla pods in a small saucepan over medium heat. Heat until bubbles form around the sides of the pot. Lift the pot off the stove.
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Beat 4 tablespoons unsalted butter until melted. Then let the mixture thicken on its own for 15 minutes.
Use a sieve to strain the milk mixture into the bowl. Discard the vanilla pods.
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Beat eggs, egg yolks, and sugar. Use mixer on medium speed to beat 3 eggs, 3 egg yolks, and 1 cup of refined sugar together.
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Place the mixing bowl over a pot of simmering water. Beat the ingredients until the sugar has dissolved and the mixture is warm. This should take about 5-6 minutes. Next, lift the bowl out of the pot of water.
Beat the mixture with a mixer on high heat. Continue beating until the mixture is light yellow, fluffy, and thick enough to pull a long strip for a few seconds when lifted.
Mix the flour mixture into the egg mixture in three batches. First, stir 1/2 cup of flour into the milk mixture to thicken the milk mixture, then mix the milk mixture into the remaining batch of flour until all ingredients are used up.
Fill each mold 2/3 full with dough. Cupcake will have enough space to hatch. Divide the batter evenly into each mold.
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Bake the cake for 20 minutes. Turn the tin cake pan halfway through the baking time. Continue baking until the center of the cake has thickened – you can check by inserting a toothpick in the center of the cake – and the edges are golden brown. Then, transfer the tin tray to the drying rack to cool the cupcake completely.
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Make syrup. To make the syrup, stir together 1/3 cup of coffee concentrate, 30 ml of marsala, and 1/4 cup of refined sugar until the sugar has dissolved. Let the syrup cool.
Spread syrup on top of cake. Continue doing this until all the syrup is used up. Let the cake soak up all the liquid for 30 minutes.
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Make whipped cream. Set mixer to medium speed and beat 1 cup of thick cream. Mix add 226.8 g mascarpone cheese and 1/2 cup powdered sugar until smooth. Then fold the whipped cream into the cheese mixture until blended.
Get plenty of frosting on the cake. Leave the cake overnight in the refrigerator and in an airtight container to set.
Use cake. Sprinkle a layer of cocoa powder over these delectable cakes and enjoy anytime.
Cupcake Five Ingredients
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Prepare the ingredients.
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Preheat oven to 180 degrees.
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Add butter and sugar. Blend the mixture until smooth and blended. It’s a good idea to start mixing with a wooden spoon as the butter can easily stick to the hand mixer.
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Add eggs in small increments and mix well each time eggs are added. The dough will be a little thinner.
Add the flour and baking powder mixture in small increments and mix well. Once mixed, the batch will be quite thick, don’t worry about that and just soften the dough by mixing faster.
Spoon the prepared batch of dough into each small cupcake pan and bake in the preheated oven for about 20-25 minutes.
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Spread whipped cream or buttercream over cupcake and serve.
Other Cupcakes
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Make chocolate cupcakes. Bake simple chocolate cupcakes with a healthy amount of small chocolate chips.
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Make vanilla cupcakes. Make delicious vanilla cupcakes with eggs, flour, a few other ingredients, and toppings of your choice.
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Make vegetarian cupcakes. Bake delicious vegan cupcakes if you’re a vegetarian with a sweet tooth. Replace fresh milk with soy milk with some other changes, you will have a batch of vegetarian cupcakes right away.
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Make Smore cupcakes (chocolate and marshmallow cookies topped with). If you love the delicious ingredients in Smore cakes, such as chocolate and graham crackers, you’ll love making this cupcake. Spread the rich marshmallow cream on top of the cake.
Troubleshooting: Fixing Your Cupcake
- My cupcake is flat… Make sure you put baking powder in the batch, baking powder is the baking agent for cupcakes. You have to scoop enough dough into the baking pan, the cake won’t rise enough if there’s little dough. Also, be careful not to over mix the dough. Mixing the dough too much will make the dough bottle and prevent the cake from rising. When all ingredients are well mixed, stop.
- My cupcakes are dry… Next time, check the amount of flour you put in the mixture. Wet ingredients can be completely absorbed into the dough when you add too much flour, causing the cupcake to dry out. Cupcakes can also dry out if you don’t add enough butter or eggs to the mixture. Don’t forget to check the oven temperature again, baking for too long can also make the cake dry because the heat will cause moisture in the ingredients to be lost.
- My cupcake is oily… Make sure you use the right amount of butter, too much butter will make the cake more oily. Another trick is to mix the butter thoroughly, the butter clumps in the dough will make the cake more oily and lose its flavor.
- My cupcakes keep falling apart… Remember to let the cupcakes cool before cutting them. If the cake is still broken, try mixing buttercream frosting or icing sugar with the cake batter to create a stickiness. Next time, try adding more water to the batch. Adding walnuts to the dough can also help keep the shape of the cake.
- My cupcake was raw… Maybe you took it out of the oven too soon. Put the cake back in the oven. Insert a toothpick into a cake to check if the cake is done. If the edges are brown and the center is still alive, wrap the edges in foil. Afterwards, check to make sure you’ve preheated the oven properly, or bake the cake in the oven for another 5 minutes. Every oven is different, so baking isn’t always accurate.
- My cupcakes burned…’ Make sure you bake the cake for the time indicated above. If you have done it correctly, you need to check the accuracy of the oven thermometer and the way it is used to see if it is correct. Another tip: Dark tins usually make cupcakes golden faster, try using a lighter colored mold.
- My cupcake got stuck in the mold… Fortunately, you can still get it out. Use a knife to cut a circle around each cake and gently turn the pan upside down. For the future, be sure to use a non-stick pan if you’re not using a pre-baked paper pan. If you’re already using it, you should probably scoop out less flour. Another great tip: Try using a paper mold when making cupcakes, the paper will help keep the dough from sticking to the mold.
Warning
- Do not bake the cake for too long, or it will dry out.
Things you need
- 12 Tin Cupcake Molds
- Wooden Spoon
- Bowl
- Baking tray
- Sieve
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Cupcakes are delicious and flavorful desserts that are perfect for any special occasion. Whether you’re hosting a fun party, celebrating a birthday or any other occasion, or simply when you want to enjoy a delicious treat for the pleasure of eating, cupcakes are for you.
- Preparation time (Traditional style): 20-25 minutes
- Baking time: 17-20 minutes
- Total time: 35-45 minutes
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