Cupcake
Indulge in the world of cupcakes, where fluffy frosting meets moist cake in a delightful bite-sized treat. Perfect for celebrations or cozy afternoons, these cupcakes are a canvas for your creativity. Whether you prefer classic vanilla or decadent chocolate, this recipe will guide you to cupcake perfection. Let’s dive into the sweet journey of baking these irresistible delights!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Buttercream frosting (for topping)
- Sprinkles (for decoration)
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 15 minutes, and the cooking time is 20 minutes.
Nutritional Value
Per serving (1 cupcake): 250 calories, 10g fat, 38g carbohydrates, 3g protein. This nutritional value is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Line a cupcake tray with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Spoon the batter evenly into the cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, dairy-free butter and almond milk can be used for a vegan cupcake recipe.
Serving and Pairings
These cupcakes pair wonderfully with a glass of milk, a cup of coffee, or as a sweet addition to any dessert table. They’re perfect for birthdays, tea parties, or just a special treat.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. Cupcakes freeze well for up to 3 months; simply thaw them before serving.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Overmixing the batter can cause dense cupcakes.
- Underbaking will result in a gooey center.
- Using expired baking powder can prevent rising.
- Filling liners too full can cause overflow.
Helpful Tips
- For extra flavor, add chocolate chips or fruit to the batter.
- Use a piping bag for perfectly frosted cupcakes.
- Experiment with different flavors of extracts.
- Let cupcakes cool completely before frosting to avoid melting.
FAQs
What is the best way to frost cupcakes?
The best way to frost cupcakes is to use a piping bag fitted with a decorative tip. This allows for beautiful swirls and designs. Start from the outside and work your way to the center for an even finish.
Can I make cupcakes ahead of time?
Yes, you can make cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them just before serving to keep the frosting fresh.
How do I prevent my cupcakes from sticking?
To prevent sticking, make sure to use paper liners or grease the cupcake tin well with butter or cooking spray. Allow them to cool slightly before removing.
Can I use different types of frosting?
Absolutely! You can use cream cheese frosting, whipped cream, or even ganache. Each adds a unique flavor to the cupcakes.
What is the secret to moist cupcakes?
Using room temperature ingredients, not overmixing the batter, and ensuring you don’t overbake are key secrets to moist cupcakes.
Conclusion
Baking cupcakes is a delightful experience that allows for creativity and indulgence. With this simple recipe, you can create delicious cupcakes that will impress your family and friends. Enjoy the process, experiment with flavors, and most importantly, savor every bite!
Cupcake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Buttercream frosting for topping
- Sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake tray with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Spoon the batter evenly into the cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
