New recipes

Basic cupcakes recipe

Basic cupcakes recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Birthday cupcakes

Here is a basic cupcake recipe that you can make as-is, or to which you can add your favourite flavourings. See more ideas in the footnote below!

195 people made this

IngredientsMakes: 12 cupcakes

  • 125g caster sugar
  • 115g unsalted butter, softened
  • 2 eggs
  • 125ml milk
  • 225g self raising flour
  • 1 pinch salt

MethodPrep:10min ›Cook:20min ›Extra time:10min cooling › Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Grease a muffin tin or line with paper cases.
  2. Cream butter and sugar till light and fluffy. Add eggs and beat until combined. Add milk and stir. Gradually add flour while stirring, and a pinch of salt. Spoon mixture into prepared tin.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted in the centre comes out clean.
  4. Cool in tin for 5 minutes, then cool fully on a wire rack before icing with your favourite icing recipe.

Additions

Make your very own flavour combinations with any of these additions:
• Stir in any of the following with the milk: 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 tablespoon lemon, orange or lime zest.
• Add any of the following in with the flour: 150g chocolate chips; 125g chopped nuts, such as walnuts or hazelnuts; 125g dried fruit, such as sultanas, cranberries or currants; 75g desiccated coconut; 100g chopped glace cherries.
• To make a spice cake, mix in the following with the flour: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
• For a chocolate cupcake, replace 1 1/2 tablespoons of the flour with unsweetened cocoa powder. Add 150g chocolate chips for a double chocolate version.

Recently viewed

Reviews & ratingsAverage global rating:(39)

Reviews in English (10)

top marks, easy to make and delicious made and eaten by children who put sultanas in very yummy and generous cupcakes too probably makes about 15, but they wont last long-11 Jul 2013

These are fab. Very light and moist.-16 Jun 2013

i havent tried this yet.but i am today x-26 Mar 2013


Step 1

Adjust rack to lower third of oven preheat the oven to 375°F. Place paper cupcake liners in a 12-cup muffin pan.

Sift the flour, baking powder and salt onto a piece of waxed paper.

Place the milk in a small bowl. Stir in the vanilla.

Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream beating until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients.

Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.

Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.


Variations: 1.Almond & honey:add 50g honey and 100g toasted almonds. 2.Carrot &Ginger:add 60g finely grated carrots,5ml cinnamon&5ml finely grated fresh ginger. 3.Cranberry:add 100g tinned or dried cranberries. 4.Use a creamy,chocolate ganache or cream cheese icing. Enjoy!

Variations: 1.Almond & honey:add 50g honey and 100g toasted almonds. 2.Carrot &Ginger:add 60g finely grated carrots,5ml cinnamon&5ml finely grated fresh ginger. 3.Cranberry:add 100g tinned or dried cranberries. 4.Use a creamy,chocolate ganache or cream cheese icing. Enjoy!


Cupcake Recipes

Cupcake recipes are part of a craze that is here to stay. Our guide for how to make the best cupcakes means yours will be the star at every celebration or bake sale. For special occasions, we have baby shower cupcakes, wedding cupcakes, Easter cupcakes and spook-tacular Halloween cupcakes. If you’re thinking ahead and like to be prepared for anything, follow our tips for freezing baked goods. Because no matter what the occasion, a cupcake is the perfect way to celebrate.

4b.452/kraftrecipes/1533211715231-1533211712669-cupcakes-de-chocolate-y-mantequilla-de-mani-161342-580x250.jpg?yocs=23_2f_" />

4b.452/kraftrecipes/1533206925372-1533206922718-coconut-cream-cupcakes-138262-580x250.jpg?yocs=23_2f_" />

4b.452/kraftrecipes/1533209901492-1533209898912-red-wine-cupcakes-cream-cheese-frosting-161982-580x250.jpg?yocs=23_2f_" />

Cupcake recipes are part of a craze that is here to stay. Our guide for how to make the best cupcakes means yours will be the star at every celebration or bake sale. For special occasions, we have baby shower cupcakes, wedding cupcakes, Easter cupcakes and spook-tacular Halloween cupcakes. If you’re thinking ahead and like to be prepared for anything, follow our tips for freezing baked goods. Because no matter what the occasion, a cupcake is the perfect way to celebrate.


Tools and Equipment For Cake :

Tip which is very regular
Some Disposable Cups
6 Cupcake Tray
Hand Mixer
Bowl for Mixing
Plastic Disposable Pipping Bag

Basic Cupcake photo-step 1.

Pre-Heat the Oven at 180 Degree Celcious, take a Big Mixing Bowl in this add Maida or Plane Flour, then Sugar, Pinch of Salt and Baking Powder. Stir all things very well.

Basic Cupcake photo-step 1-2.

Now add 1 1/2 tsp of Vanilla Assence, around 25 ml of Butter Milk and 100 gm Butter, unsalted at room temprature and mix all the things very well to make Mixture.

Basic Cupcake photo-step 2.

Fill the cups with this mixture.

Basic Cupcake photo-step 2-2. Basic Cupcake photo-step 3.

Now bake it in oven for 25 minutes at 180 Degree Celcious. Take it out after 25 minutes so beautiful Golden Brown Cupcakes are ready.

Basic Cupcake photo-step 3-2.

In a big bowl take the Cream for whipping, blend it for few minutes or untill you get the perfect consistency. First start with medium speed then raise the speed.

Basic Cupcake photo-step 4.

You will need the Super High Speed Mixer to make the perfect Whipp Cream, it will take 4-5 minutes to whipp so this is it our Cream is ready.

Basic Cupcake photo-step 4-2.

Make the Pipping Bag ready, fill it with Whipp Cream, Make sure that there is no Air Bubble for that you have to fill cream at bottom of Pipping Bag.

Basic Cupcake photo-step 5.

Now Decorate the Cupcakes as shown in Photo. So this is it Simple, Easy and Delicious Cupcakes are ready to serve.

Basic Cupcake photo-step 5-2.


BAKING TIPS

Sift the dry ingredients. Since we are using all-purpose flour instead of cake flour in this vanilla cupcakes recipe, I highly recommend sifting the dry ingredients. This can be done with any fine mesh sieve. I love using this 6-inch round sifter. Sifting the dry ingredients will help distribute things better and create a lighter, fluffier cupcake. Be sure to stir, spoon, and level the flour when it’s measured as well, so that it’s not packed into the measuring cup.

Use a scoop for filling the cupcake liners. I like to use a #24 scoop to fill the cupcake liners about 2/3 full. This creates consistently sized cupcakes and ensures the cupcakes will all bake evenly.

As much as you want that perfect 12 cupcakes only recipe, it is better to have extra cupcakes, than a huge mess in your oven and cake stuck to your muffin tin. Do not overfill your cupcakes!


INSTRUCTIONS

Every Recipe, Every Rating, Every Video from Every Magazine & Every Episode!

  • 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes
  • NEW!

Dear Home Cook,

If we were new to our websites, we might think, “It’s easy to get free recipes on the Internet. What makes your recipes different?” Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We’re obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. Our all access membership is the only place you can find every foolproof recipe, TV episode, and objective ratings and test results for cookware and supermarket ingredients from all 25 years of Cook’s Country, America’s Test Kitchen, and Cook’s Illustrated.

Let us make a simple, no-nonsense offer. Try out all three of our websites FREE for a 14-Day, No-Hassle Trial Offer. We’re pretty confident that your All-Access membership will quickly become invaluable resources for everything from a quick Tuesday supper to your next get-together with family and friends.


Perfect Vanilla Cupcakes

Classic vanilla cupcakes don't get the hype they deserve and that's because homemade ones are usually subpar. We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft and fluffy. These cupcakes fit the bill. The recipe includes cornstarch which makes them lighter and mimics the characteristics of cake flour. As for the vanilla, we made sure to use lots of it. And no imitation vanilla here! This is where the fancy, high quality Madagascar vanilla comes in handy. You could even scrape vanilla beans in there as well to really drive it home. These cupcakes bake up perfectly domed with an almost crunchy sugary top making them completely irresistible. Cupcakes this perfect deserve our Perfect Vanilla Buttercream.

Measure Correctly

If you've ever thought your cupcakes came out a different each time it may be the way you are measuring your ingredients! A scale is always the most accurate and reliable, but we understand you may not have one or know the gram conversions for each ingredient. Flour is the biggest ingredient to make sure you are measuring correctly and we always recommend the scoop and level technique. Instead of just dipping your measuring cup into the flour, spoon flour into the cup without packing. Once the cup is full use the back of a nice with a straight edge and level off the top of the measuring cup. Easy!

Speaking of measuring cups, make sure you are using the right ones. Dry ingredients should be measured with those metal or porcelain cups that are sold in sets. The glass measuring cups with spouts are designed for liquid ingredients and should only be used for them!

Room Temperature Ingredients

We know to work with softened butter and if you spend a lot of time in the kitchen you probably are already in the habit pf setting your butter out ahead of time. A lot of recipes won't specify to have eggs and dairy products at room temperature as well, but they should be! For best baking results it's a good idea to have all ingredients at the same temperature, so when you pull your butter out go ahead and grab the eggs and milk out too!


What You Need to Know: Basic Vanilla Cupcakes

You don&rsquot need a lot of supplies, ingredients, or culinary experience for a basic vanilla cupcake recipe. A few things, however, are important to know.

Flour

Cake Flour &ndash If you want a high-rise cupcake, use cake flour. If you don&rsquot have any on hand, however, you can make your own cake flour with a little cornstarch. Or&hellip

All-Purpose Flour &ndash If you&rsquore too lazy like me to actually go and get cake flour, use all-purpose flour. To get the high-rise look, fill each cupcake liner with 1/4 cup of batter.

Mistakes

Ugly Cupcakes &ndash You can fix any cupcake&rsquos unbalanced top or sunken centers with buttercream. Buttercream is your friend.

Browned Edges or Tops &ndash See remedy above (buttercream, baby) unless you&rsquove burned them. Toss them if they are burned, dry, or hard. Oven temperatures vary, so turn yours down or buy an oven thermometer.

Frosting

Frosting &ndash Get yourself a great buttercream recipe (it needs to be stiff) and learn how to frost in your favorite style. Not all buttercreams are created equally.

Have you ever been to a party and the cupcakes looked like they slid off the front seat while in transit even though they didn&rsquot? Soft buttercream isn&rsquot the best for cupcakes because the top needs to hold its shape. I promise it will still taste amazing!

For a wow-worthy effect, start watching this cupcake decorating video at 4:30 &ndash it shows you how to pipe really impressive swirls. If you have a lot of cupcakes to make, need to pack them up in boxes, or want to extend your buttercream the farthest it can go, watch this basic cupcake frosting techniques video.


Golden Cupcakes

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)