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How To Make Cupcakes

To make vanilla cupcakes and frosting, you need ingredients like flour, butter, sugar, eggs, milk and vanilla. For the cupcakes, combine dry and wet ingredients separately before mixing together until just combined. Bake at 350F until a toothpick comes out clean. For frosting, cream butter and slowly mix in confectioners' sugar until thick. Frost cupcakes and enjoy fresh or store frozen for up to 3 months. Variations include adding chips or zest.

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311 views2 pages

How To Make Cupcakes

To make vanilla cupcakes and frosting, you need ingredients like flour, butter, sugar, eggs, milk and vanilla. For the cupcakes, combine dry and wet ingredients separately before mixing together until just combined. Bake at 350F until a toothpick comes out clean. For frosting, cream butter and slowly mix in confectioners' sugar until thick. Frost cupcakes and enjoy fresh or store frozen for up to 3 months. Variations include adding chips or zest.

Uploaded by

Marianny
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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1.

To make scrumptious vanilla cupcakes, you will need the following ingredients:

1 ½ cups of self-rising flour


1 ¼ cups of all-purpuse flour
2 sticks or 1 cup of unsalted butter
2 cups of sugar
4 large eggs
1 cup of milk
1 teaspoon of vanilla

For the vanilla frosting, prepare 2 more sticks of unsalted butter,


½ cup of milk
6 to 8 cups of confectioner’s sugar
2 teaspoon of vanilla extract

All ingredients should be at room temperature to prevent lumps


2. True temperature 350 grades bake
Because you will have some waiting time while the cupcakes area baking, and then
cooling before you can frout it, you might as well get started on the cupcake
batter first.

3. Combine the all-purpuse flour and the self-rising flour and then sift both into a dry
bowl.
In another bowl, cream the butter using an electric mixer at medium speed.
Add the sugar a little at a time and continue mixing until the butter is smooth and fluffy
Break the edd into the butter one at a time, with plenty of mixing in between.
Alternating adding the flours with the milk and vanilla, dividing it into three parts.
To make moist and fluffy cupcakes, you have to stop mixing the moment that the
ingredients area well-incorporated
Overbeating will toughen the gluten and result in dense cupcakes.

4. Carefully spoon the batter into the muffin wells, making sure that you don’t fill beyond
2/3 full.
Bake for 20 to 25 minutes, if a toothpick inserted in the center comes out clean,
you can take the muffin pan out of the oven,
take out the cupcakes and let it cool for 20-30 minutes on a wire rack.

5. Gather the ingredient for the vanilla frosting


Place the softened butter in a large bowl and add milk and five cups of confectioner’s
sugar.
Beat at medium speed for 3 to 5 minutes until creamy.
Add another cup of confectioner’s sugar and continue mixing for two more minutes
By this time, your frosting should be turning into a smooth and thick cream.
Check if the sweetness is enough for your taste. You can add more sugar if desired
A few drops of food coloring can also make it more attractive but that is completely
optional.

6. Decoder de cupcakes
Unfrosted cupcakes can be kept in the freezer for up to three months but of course,
cupcakes are tastiest when fresh.
You can also experiment on How to make cupcakes in various versions using just this
basic batter recipe: throw in some chocolate and coffee chips for a twist, or go with
some lemon and orange zests for a refreshing tangy treat.

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