Buzz
Cupcakes are delicious, flavorful little cakes that are perfect for any special occasion. Whether you're hosting a fun party, celebrating a birthday, or simply indulging in a sweet treat for the joy of eating, cupcakes are the ideal choice.
- Preparation time (Traditional style): 20-25 minutes
- Baking time: 17-20 minutes
- Total time: 35-45 minutes
Ingredients
Traditional Cupcakes
- 1 3/4 cups flour (non-rising type)
- 1 1/4 cups all-purpose flour without bleach
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 4 sticks unsalted butter
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 6 cups powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
Black and White Cupcakes
- 1 1/3 cups chocolate milk
- 1/2 cup canola oil
- 3 large eggs
- 550g dark chocolate cake mix
- 3 tablespoons unsalted butter
- 300g marshmallow cream
- 280g small dark chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon corn syrup
- 170g vanilla buttercream frosting
Tiramisu Cupcakes
- 1 1/4 cups sifted cake flour (non-rising)
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1/2 vanilla bean
- 4 tablespoons unsalted butter
- 3 eggs
- 3 egg yolks
- 1 cup refined sugar
- 1/3 cup freshly brewed strong coffee
- 30 ml Marsala wine
- 1/4 cup refined sugar
- 1 cup heavy cream
- 230g mascarpone cheese
- 1/2 cup sifted powdered sugar
- Unsweetened cocoa powder
Cupcakes with Five Ingredients
- 125 g butter
- 122 g sugar
- 130 g flour
- 4 g baking powder
- 2 eggs
- Frosting with sugar or buttercream, if desired
Steps
Bake Traditional Cupcakes
Preheat the oven to 162ºC.
Place paper liners in the cupcake molds. Set the molds aside.
Combine the flour, sugar, baking powder, and salt in a bowl. Add 1 3/4 cups of cake flour (non-rising), 1 1/4 cups of all-purpose flour without bleaching agents, 2 cups of sugar, and 1 teaspoon of baking powder to the same bowl. Mix the ingredients until well combined for about 3 minutes.
Add 4 sticks of unsalted butter to the mixture. Mix until the butter is thoroughly incorporated into the flour.
Crack 4 large eggs into the mixture, one at a time. Add each egg and mix until fully blended into the batter.
Add 1 cup of whole milk and 1 teaspoon of pure vanilla extract to the batter. Mix everything until fully combined, taking the time to scrape down the sides of the bowl to ensure no ingredients are left stuck on the walls.
Fill each mold about 2/3 full with batter. This ensures the cupcakes have enough space to rise properly.
Bake the cupcakes for 17-20 minutes. After 15 minutes, start testing the cupcakes with a toothpick. If it comes out clean, the cupcakes are done and should be taken out of the oven. Check every 2 minutes until they are fully baked.
Prepare the frosting. You can do this step while the cupcakes are baking. To make buttercream frosting, simply use 2 sticks of softened butter, 3 cups of powdered sugar, 1/2 cup of milk, and 2 teaspoons of vanilla extract, then whip the mixture into a creamy consistency. Use a mixing spoon to beat the mixture until smooth, gradually adding 3 cups of sugar until the frosting is thick and creamy.
Cool the cupcakes. Let the cupcakes cool for at least 3-5 minutes so the frosting doesn't melt off.
Decorate the cupcakes with buttercream frosting. Use a spoon or spatula to generously spread frosting on top of each cupcake.
Serve the cupcakes. Enjoy these delicious cupcakes anytime at room temperature.
Bake Black and White Cupcakes
Preheat the oven to 176ºC.
Line 24 muffin pans (6.4 cm diameter) with paper liners. Set the pans aside.
Combine the chocolate milk mixture, vegetable oil, eggs, and cake mix in a large mixing bowl. Add 1 1/3 cups of chocolate milk, 1/2 cup of canola oil, 3 large eggs, and 550g of chocolate cake mix into the bowl.
Mix the ingredients together. Blend the mixture on low speed for 30 seconds using a mixer. Use a rubber spatula to scrape down the sides of the bowl and beat the mixture on medium speed for 2 minutes.
Xúc mẻ bột vào khuôn muffin đã chuẩn bị. Dùng thìa xúc bột đầy khoảng 2/3 khuôn bánh, bánh sẽ có đủ không gian để nở.
Nướng bánh trong vòng 18-24 phút. Sau 15 phút, bắt đầu chọc que tăm vào cupcake. Nếu tăm sạch sau khi rút ra, cupcake đã chín và nên được lấy ra khỏi lò. Cách 2 phút lại kiểm tra cho đến khi bánh chín. Cuối cùng, lấy bánh ra khỏi khuôn và để nguội trên vỉ phơi.
Làm nhân kẹo dẻo marshmallow. Bạn có thể thực hiện bước này khi đang nướng bánh. Dùng lò vi sóng quay 3 thìa canh bơ nhạt trong bát chịu nhiệt. Sau đó, khuấy thêm 300g kem kẹo dẻo marshmallow vào cùng với bơ. Tiếp theo, dùng lò vi sóng quay hỗn hợp kem và bơ thêm 1 phút nữa. Để nguội 2 phút và dùng máy trộn đánh hỗn hợp trong ít nhất 1 phút, cho đến khi hỗn hợp mềm mịn.
Rạch một khe nhỏ dài khoảng 1,27 cm chính giữa đáy mỗi bánh. Xúc nhân kẹo marshmallow vào túi bắt kem đầu tròn. Bắt nhân vào khe của từng chiếc bánh.
Trộn 2/3 cốc kem đặc và 1 thìa canh si-rô ngô nhạt vào nồi nhỏ. Nấu các nguyên liệu trên lửa vừa cho đến khi sôi. Sau đó, cho 280g hạt sô-cô-la nhỏ nặng vào hỗn hợp và khuấy đến khi mượt. Để hỗn hợp nguội đến khi sánh lại, trong vòng 4-5 phút.
Dip the top of the cupcake into the chocolate mixture. Use a knife to smooth it out if necessary. Then, place the cupcake on a fresh sheet of parchment paper and let the chocolate firm up a little.
Fill a piping bag with vanilla buttercream frosting. The bag should have a small round tip. Pipe several circles around the center of the cupcake, with each loop slightly overlapping the previous one. Then, wait a few minutes for the chocolate to set.
Serve the cupcakes. Enjoy this delicious dessert, which pairs perfectly with a glass of milk.
Tiramisu Cupcake
Preheat the oven to 162ºC.
Line the muffin pan with paper liners.
Sift the cake flour, baking powder, and salt. Sift 1 1/4 cups of cake flour (non-rising), 3/4 teaspoon of baking powder, and 1/2 teaspoon of coarse salt together.
Split a vanilla bean lengthwise. Scrape out the seeds and set them aside.
Heat 1/4 cup of milk along with the vanilla seeds and pod in a small saucepan over medium heat. Warm the mixture until small bubbles form around the edges of the pan. Remove the saucepan from the heat.
Beat 4 tablespoons of unsalted butter until melted. Then, let the mixture cool and set for 15 minutes.
Strain the milk mixture into a bowl using a fine mesh strainer. Discard the vanilla bean pod.
Beat the eggs, egg yolks, and sugar. Using a hand mixer on medium speed, beat together 3 whole eggs, 3 egg yolks, and 1 cup of granulated sugar until well combined.
Place the mixing bowl over a pot of simmering water. Whisk the ingredients until the sugar has dissolved and the mixture is warm to the touch. This should take about 5-6 minutes. Then, remove the bowl from the heat.
Whisk the mixture at high speed. Continue whisking until the mixture turns pale yellow, becomes fluffy, and thickens to the point where it forms a ribbon for several seconds when the whisk is lifted.
Gradually fold the flour mixture into the egg mixture in three stages. Start by stirring 1/2 cup of flour into the milk mixture to thicken it, then gradually incorporate the milk mixture into the remaining flour mixture until everything is combined.
Fill each muffin tin about 2/3 full with batter. This will give the cupcakes enough space to rise. Distribute the batter evenly into each mold.
Bake the cupcakes for 20 minutes. Rotate the muffin tin halfway through the baking time. Continue baking until the center of the cupcakes is firm – you can test this by inserting a toothpick into the center – and the edges of the cupcakes are golden brown. Once done, transfer the tin to a cooling rack to cool completely.
Make the syrup. To prepare the syrup, stir together 1/3 cup of strong coffee, 30 ml of Marsala wine, and 1/4 cup of granulated sugar until the sugar dissolves. Allow the syrup to cool.
Brush the syrup over the top of the cupcakes. Continue until all the syrup has been used. Let the cupcakes soak up the liquid for 30 minutes.
Make the frosting. Set the mixer to medium speed and whip 1 cup of heavy cream. Add 226.8 g of mascarpone cheese and 1/2 cup of powdered sugar, and continue mixing until the mixture is smooth. Then, fold in the whipped cream into the mascarpone mixture until fully combined.
Bắt thật nhiều kem phủ lên bánh. Để bánh qua đêm trong tủ lạnh và trong hộp kín để bánh định hình.
Dùng bánh. Rắc một lớp bột cacao lên những chiếc bánh ngon lành này và thưởng thức bất kỳ lúc nào.
Cupcake Năm Nguyên liệu
Chuẩn bị các nguyên liệu.
Làm nóng lò trước ở nhiệt độ 180 độ.
Add the butter and sugar. Mix the ingredients together until smooth and fluffy. It's best to start stirring with a wooden spoon because the butter tends to stick to the hand mixer.
Add the eggs one at a time, mixing thoroughly after each addition. The batter will become a bit thinner.
Gradually add the flour and baking powder mixture, mixing well after each addition. Once combined, the batter will be quite thick, but don't worry about that – simply loosen the batter by mixing faster.
Scoop the prepared batter into small cupcake molds and bake in the preheated oven for about 20-25 minutes.
Spread buttercream or frosting over the cupcakes and enjoy your delicious treats.
Other Types of Cupcakes
Make chocolate cupcakes. Bake simple chocolate cupcakes with a small amount of healthy chocolate chips for a delicious treat.
Make vanilla cupcakes. Create delicious vanilla cupcakes with eggs, flour, a few other ingredients, and frosting of your choice.
Make vegan cupcakes. Bake scrumptious vegan cupcakes if you're someone who enjoys sweets but follows a plant-based diet. Replace dairy milk with soy milk and make a few other adjustments for a tasty vegan batch.
Make Smores cupcakes (the type with chocolate and marshmallow sandwich cookies). If you love the delicious ingredients found in Smores, like chocolate and crispy graham crackers, you'll surely enjoy making these cupcakes. Top them with gooey marshmallow frosting.
Troubleshooting: Fixing Your Cupcake
- My cupcake deflated... Make sure you've added baking powder to your batter, as it is the key leavening agent for cupcakes. You need to fill the baking cups adequately, as too little batter will result in under-risen cupcakes. Additionally, avoid overmixing the batter, as this will make it dense and prevent it from rising properly. Once everything is mixed, stop stirring.
- My cupcake turned out dry... Next time, double-check the amount of flour you're adding to the mixture. Excess flour can absorb all the moisture, leaving your cupcakes dry. Also, cupcakes can become dry if you don't add enough butter or eggs. Don’t forget to check your oven temperature, as baking for too long can also dry out the cupcakes by evaporating moisture from the ingredients.
- My cupcakes are too greasy... Ensure you're using the right amount of butter; too much will result in greasy cupcakes. Another tip is to mix the butter thoroughly – any lumps of butter in the batter will make your cupcakes oily and less delicious.
- My cupcakes keep falling apart... Let the cupcakes cool before cutting them. If they still crumble, try adding some buttercream or frosting to the batter for better cohesion. Next time, add a bit of water to the batter, and including chopped walnuts could help keep the cupcakes together.
- My cupcakes are undercooked... You might have taken them out of the oven too soon. Put the cupcakes back into the oven. Insert a toothpick into a cupcake to check if it’s done. If the edges are brown but the center is still raw, cover the edges with aluminum foil. In the future, make sure to preheat the oven properly, or bake for an additional 5 minutes. Every oven is different, so baking times can vary.
- My cupcakes are burnt... Be sure you're baking them for the recommended amount of time. If you're following the instructions and they’re still burning, you may need to check the accuracy of your oven’s thermometer. Another tip: Dark-colored pans tend to heat cupcakes faster, so try using lighter-colored pans next time.
- My cupcakes are sticking to the pan... Fortunately, you can still remove them. Use a knife to gently loosen the edges of each cupcake, then flip the pan over. In the future, use a non-stick pan or paper liners before baking. If you’ve already done this, try using a little less batter. Another helpful tip: Try using paper liners when making cupcakes as they help prevent the batter from sticking to the pan.
Warning
- Don’t bake for too long, or the cupcakes will dry out.
What You’ll Need
- 12 Tin Cupcake Molds
- Wooden Spoon
- Bowl
- Baking Tray
- Sifter
