Cupcake Recipe: How to Make the Best Cupcake
The cupcake is a small delight that has left its mark on the pastry and confectionery worldwide, achieving impressive things, such as the infinite amount of decorations, creams, and flavors, which make them the perfect dessert for any occasion and then I'll show you how to make them.
Necesary Tools
Mold for 12 cupcakes
Cupcake paper
2 large mixing bowls
Electric or hand mixer
Wooden spoon
Silicone spatula
Whisk whisk
Measuring cups and spoons
Sieve
Piping bag with nozzle (optional for decorating)
Cooling rack
Ingredients
150g wheat flour
150g sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
120ml milk
120ml vegetable oil
2 large eggs
2 teaspoons vanilla extract
For the glaze:
200g powdered sugar
100g unsalted butter, at room temperature
2-3 tablespoons milk
1 teaspoon vanilla extract
Step-by-step preparation
Prepare the oven and pan: Preheat the oven to 180°C (350°F). Place the paper cups in the cupcake pan. If you do not have paper liners, lightly grease the cupcake pan wells.
Mix the dry ingredients: In a large bowl, sift together 150g of wheat flour, 150g of sugar, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix well with a whisk to ensure all ingredients are evenly distributed.
Prepare the wet ingredients: In another bowl, whisk 2 large eggs with 120ml vegetable oil, 120ml milk and 2 teaspoons vanilla extract. Beat with a wire whisk or electric mixer on medium speed until well combined and slightly frothy.
Combine the mixtures: Gradually pour the wet ingredient mixture over the dry ingredients, mixing gently with a silicone spatula. Mix just until all ingredients are incorporated and there are no visible lumps. Do not overbake the batter, as this can result in dense cupcakes.
Fill the molds: Divide the batter evenly among the 12 cupcake molds, filling each approximately 2/3 full. You can use an ice cream scoop or measuring jug to ensure equal portions.
Bake the cupcakes: Place the pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with a few dry crumbs attached.
Cool the cupcakes: Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer each cupcake to a wire rack to cool completely. This will prevent them from condensing and becoming sticky on the base.
Prepare the glaze: In a large bowl, beat 100g unsalted butter at room temperature until smooth and creamy. Gradually add 200g of sifted powdered sugar, beating constantly. Add 2-3 tablespoons milk and 1 teaspoon vanilla extract, and continue beating until smooth and spreadable.
Decorate the cupcakes: Once the cupcakes are completely cool, decorate them with frosting. You can use a spatula to spread the frosting or a piping bag with a nozzle to create more elaborate designs.
Serve and enjoy: Cupcakes are ready to serve immediately. If you are not going to eat them right away, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Tips
Make sure all ingredients are at room temperature before starting. This will help them blend better and result in a more uniform texture.
Mix ingredients just until combined. Overmixing can overdevelop gluten, resulting in hard, rubbery cupcakes.
Use an ice cream scoop or measuring jug to distribute the batter evenly in the molds. This will ensure that all cupcakes bake evenly.
In addition to the toothpick method, you can gently press the top of a cupcake. If it returns to its original shape, it is ready.
Experiment with different flavors by adding extracts, cocoa powder or food coloring to the base glaze.
Nutritional Facts
Approximate values per serving (based on 12 servings):
Calories.........................................290 kcal
Total Fat.........................................15 g
-Saturated.....................................5 g
Carbohydrate................................37 g
-Sugars..........................................26 g
Proteins.........................................3 g
Fiber...............................................0.5 g
Cholesterol....................................45 mg
Sodium...........................................120 mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
Other articles
