Cupcake
Cupcakes are not just a treat; they are a celebration in every bite. These mini cakes are perfect for birthdays, parties, or just to enjoy with a cup of tea. With their fluffy texture and vibrant toppings, they can be customized to suit any palate. Dive into this delightful recipe and impress your friends and family with your baking skills!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 ½ tsp baking powder
– 1 tsp vanilla extract
– ¼ tsp salt
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is 20 minutes, and cooking time is 15-20 minutes.
Nutritional Value
Each cupcake contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 2g of protein. This nutritional breakdown is based on one cupcake serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
7. Mix until just combined; do not overmix.
8. Fill each cupcake liner about 2/3 full with batter.
9. Bake in the preheated oven for 15-20 minutes or until a toothpick comes out clean.
10. Allow cupcakes to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with almond or coconut flour for a gluten-free version. Additionally, use plant-based milk and butter for a dairy-free option.
Serving and Pairings
These cupcakes are delightful on their own but can be paired with coffee, tea, or a scoop of ice cream for a lovely dessert experience.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply place them in a warm oven for a few minutes.
Cooking Mistakes
- Not measuring ingredients accurately.
- Overmixing the batter, resulting in dense cupcakes.
- Skipping the preheating step.
- Not letting cupcakes cool before frosting.
- Using cold ingredients directly from the fridge.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Experiment with different flavors of extracts.
- Top with fresh fruits or sprinkles for added flair.
- Check for doneness with a toothpick.
FAQs
What is the best way to frost cupcakes?
The best way to frost cupcakes is to use a piping bag fitted with your choice of tip. This method creates beautiful designs and helps control the amount of frosting used. For a simpler approach, you can use a knife to spread the frosting evenly.
Can I make cupcakes ahead of time?
Yes, you can bake and store cupcakes ahead of time. Frost them just before serving for the best taste and presentation. Store unfrosted cupcakes in an airtight container to keep them fresh.
What are some popular cupcake flavors?
Popular cupcake flavors include vanilla, chocolate, red velvet, and lemon. You can also experiment with seasonal flavors like pumpkin spice or peppermint.
How can I make my cupcakes more moist?
To make your cupcakes more moist, consider adding sour cream or yogurt to the batter. Additionally, avoid overbaking and ensure you measure your ingredients accurately.
Can I use different frosting types?
Absolutely! You can use buttercream, cream cheese frosting, whipped cream, or even ganache. Each type adds a unique flavor and texture to your cupcakes.
Conclusion
Cupcakes are a versatile dessert that can be easily customized to fit any occasion. With their delightful flavors and charming appearance, they are sure to bring joy to every gathering. Try this recipe and let your creativity shine!
Cupcake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 15-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.