Today I am gonna make basic yellow cupcakes. Then they will be decorated with buttercream frosting. Those simple little cakes are great for tea time, brunch, after-school treats, etc.
Basic Cupcake Recipe
for 24 cupcakes
- 1 cup all-purpose flour (128g)
- 1 1/2 cup cake flour (150g)
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 stick unsalted butter (200g; 9/10 cup)
- 1 cup caster sugar (225g)
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk (120ml)
Line the cupcake pan with paper cases; set aside. Preheat oven to 360 degrees F (180 C).
Prepare dry ingredients
On a parchment paper, sift flour, baking powder and salt. When you have a large amount, it’s better to use a paper: Transfer into a bowl and whisk to combine.
In a mixing bowl add in softened unsalted butter and sugar. And start beating on a low speed. Then speed up and cream until light and fluffy
Add in 3 eggs, 1 at a time, slowly beating after each addition. Scrape the side and the bottom if necessary. After adding all the eggs, speed up and beat until homogeneous.
Combine all ingredients
Now add in flour mixture in 3 parts, alternating with milk and vanilla extract. After each addition, beat until combined. Be careful not to overbeat. The batter should be smooth.
Now spoon the batter in the cupcake cases. I am using an ice cream scoop today. Fill them only 2/3 full.
Bake for about 18-20 min at 360 degrees F (180 C), or until risen and golden brown. Let cool the cupcakes in the pan for 10 minutes.
A cupcake has a beautiful dome with brown shade on top and inside it’s firm yet moist. I love it just like this but if you want pipe the buttercream frosting on top and serve.
Bon appetit. See you tomorrow. Bye for now!
And now I have a weekly schedule.
Today I did cupcakes. Tomorrow it’s an egg appetizer, hors d’oeuvre
And I took this photo during my afternoon walk yesterday.
haha.. thank you for watching. Bye for now!