Cupcake Recipes Basics
How to bake cupcakes? Bake the most delicious cupcakes with basic cupcake recipes!
Looking for a change from a boring, habitual cake?
Cupcakes are one of the most fascinating desserts in the world.
They come in various flavors and tastes. Create something unique. Your imagination is the only limit. Many cupcake recipes can be used.
You are looking for cupcake recipes? Bake the best cupcakes ever with easy cupcake recipes. Use basic cupcake recipes first. Later, get more creative with easy cupcake recipes! Combine cupcake recipes with flavor combinations, frostings, icings, …
Improve your culinary skills and start creating your own yummy cupcake recipes. Design your own favorite cupcake recipes. There is no mystery to cupcake baking and cupcake recipes.
How to make cupcakes? It is very easy! If you still have cupcake baking problems visit the post – Common cupcake baking problems and solutions.
Practical advice and tips – Important rules for baking cupcakes and cupcake recipes
All equipment and ingredients are ready to use. The workplace must be clean. All equipment and utensils are absolutely clean and degreased. You can use vinegar or lemon juice and hot water to degrease your baking equipment.
Weigh and measure all ingredients, as described in the cupcake recipe, before starting off. All ingredients are fresh. Preheat the oven. Use only the best quality. Use quality baking tools if you bake a lot.
Basic cupcake recipe
Ingredients for 12 cupcakes – cupcake recipe
125 grams – 4.40 ounces – 2/3 cup granulated sugar
125 grams – 4.40 ounces – 1 cup self-raising flour
125 grams – 4.40 ounces – 5/8 cup butter at room temperature
2 tablespoons milk at room temperature
2 large eggs at room temperature
a pinch of salt
Use always the finest and fresh ingredients. Accurately measuring the ingredients is very important. You can use margarine in place of butter. There can be dried fruits, chocolate, or nuts added to the batter. A standard cupcake uses the same essential ingredients as standard cakes: butter, sugar, eggs, and flour. Practically any recipe for a cake can be used to bake cupcakes. Cupcakes bake more rapidly than cakes because their small size.
Preheat the oven to 335 ° F (170 ° C). Place the grid in the middle of the oven so you can easily place the cupcake pan.
Prepare a cupcake baking pan with paper baking cups. Ensure your cupcake baking pan is clean. Use a cupcake baking pan so the cupcakes stay in shape better during the baking process. It is also easier to fill the cups with the batter. Usually there are 12 cupcakes in a cupcake pan.
Take the butter and eggs from the fridge in time for them to reach room temperature. Cut the butter into small cubes.
Measure all ingredients in advance with a measuring cup or scale and put them in separate bowls ready for use.
Get the following ready: 1 large bowl with a mixer, 2 tablespoons, a toothpick, a grid.
Ensure the butter is at room temperature. Add the butter in a bowl and add the sugar gradually. This sugar will better absorbed by the butter, and the batter will be lighter. Turn the mixer to medium speed and mix the butter and sugar together to a light airy mass.
Add the eggs one by one. Mix the mass at medium speed when you add the eggs.
Note: Remove the eggs from the fridge in time – room temperature!
Sift the flour first. The batter will mix more easily. Add the flour gradually. Add a pinch of salt. Mix the mass at medium speed as you add a quantity of flour. Finally, add the milk. Mix for two minutes at medium speed. This creates an airy and smooth mass.
Take a tablespoon and scoop a little batter into the center of the cupcake baking cups. Scrape the bowl with a pastry scraper.
With a second spoon, scrape up half the batter from the spoon into the baking cup. Fill the baking cups to 2/3.Thus, the cakes rise well,and they will not protrude above the cups after baking. The flatter the cupcakes are as they bake, the easier you can garnish. Open the oven and put the cupcake pan in the middle of the oven on the rack.
Bake the cupcakes in the oven for 20-25 minutes at 338 ° F (170 ° C). Do not open the oven door.
After 20 minutes, prick with a toothpick in a cupcake to make sure the cupcakes are cooked. If no wet batter sticks to the toothpick, you can take the cupcakes from the oven. If there is wet batter, leave the cupcakes for 5 minutes in the oven. Turn the temperature down if the cupcakes are brown but not cooked through.
When you have removed the cupcakes from the oven, leave them in the cupcake pan to cool on a cooling rack. Lay a board on top of the cupcake pan in order to prevent the cakes from rising too high and keep them flat. The flat surface will make it easier to decorate later on.
When the cupcakes have cooled completely, remove them from the cupcake pan. Before decorating, the cupcakes must be completely cold.
Baking cupcakes in advance
Un-iced, undecorated, fresh cupcakes can be frozen in the refrigerator for up to three months. You need to package the cupcakes in a tight container before you put them in the freezer.
Basic frosting recipes for cupcakes
Simple buttercream frosting recipe
200 grams – 8 ounces – 1 cup butter
200 grams – 8 ounces – 1 cup powdered sugar
30 ml – 2 tablespoons milk
The butter must be at room temperature. Sift the powdered sugar first. Mix the butter at medium speed for 3-4 minutes until the butter is white, soft and fluffy. Add the milk and half of the sifted powdered sugar slowly. Keep mixing until the butter is creamy. Add the rest of the powdered sugar and keep stirring until the butter is creamy again.
The buttercream frosting is ready. It is very easy. If the frosting is too thin, add a little bit of sugar and butter. If the butter is too thick, add a little bit of milk gradually until desired consistency is reached. You can adjust the ratio (50/50) of butter and sugar to achieve the desired personal taste.
You can add food coloring or flavoring to the frosting, but add a little at a time and always taste before you add more. For example, vanilla pairs very well with chocolate, raspberry, cherry or strawberry flavors. Dissolve instant coffee in a very small quantity of boiling water. Upon cooling, add this coffee to the butter cream frosting to achieve a mocha essence.
Always blend everything very well. Butter cream frosting will darken after a time. Make enough colored frosting because it is not possible to make the exact color again in a next batch. Use always unflavored coloring. Use a piping bag or a spatula to cover the cupcakes with frosting.
Fine buttercream frosting recipe
250 grams – 9 ounces – 1 1/8 cup butter
250 grams – 9 ounces – 1 ¼ cup – 20 tablespoons sugar
1 dl – ½ cup – 8 tablespoons water
2 egg yolks
Boil the sugar and water to a syrup consistency. Keep stirring so the mixture does not burn. Let the syrup cool to room temperature. Add the egg yolks and stir until the mixture is fluffy.
Mix the butter into the cream and add the syrup mixture a little at a time. Keep stirring until you have a soft mass.
Basic frosting recipe with flour
Ingredients frosting – for 15 large or 25 small cupcakes – frosting recipe
45 grams – 1.60 oz – 1/3 cup flour
240 ml – 8.10 fl oz – 1 cup milk
200 grams – 7.00 oz – 2 cups butter
200 grams – 7.00 ounces – 1 cup powdered sugar
5 ml – 0.5 fl oz – 1 teaspoon vanilla extract
Whip the flour and milk together in a saucepan. Cook the mixture over low heat. Keep stirring so the mixture does not burn. Let the mixture boil for 10 minutes. Keep stirring. Then cover with foil and let cool to room temperature.
In a separate bowl, whip the butter until the butter is creamy and fluffy. Add sugar slowly. Add the vanilla last.
Then add the cooled milk -flour mix. Mix an additional 5 minutes at medium speed.
Cover the bowl with plastic wrap and put it in the refrigerator for 15 minutes. The frosting is ready!
If the cream is thin by adding other ingredients, add some flour or icing sugar. But first let the cupcakes cool down before you add the frosting.
Tips: Color the frosting. Choose the color by the overall decorating theme and the flavor of the cake. You do not have to buy too many colors. You can also mix colors (green, blue, yellow, black and red). Colorants in powder form are much stronger than liquid colorants. They dissolve easily in a few drops of water.
You can keep the batter in the fridge for one day. Buttercream frostings can stay, in a sealable container, 3 to 5 days in the refrigerator. Beat the frosting again before use. In the freezer, the frosting can be kept 2 to 3 months.
Cupcake filling vanilla cream recipe
250 grams butter – 9 ounces – 1 1/8 cup butter
250 grams – 9 ounces – 1 ¼ cup – 20 tablespoons sugar
2 ½ dl – 1 cup – 16 tablespoons milk
1 sachet vanilla sugar
50 grams – ¼ cup – 4 tablespoons vanilla flower
Make a thick vanilla pudding of milk, sugar, vanilla sugar, vanilla flour. Mix the butter at medium speed for 3-4 minutes until the butter is white, soft and fluffy. Add the lukewarm vanilla pudding a little at a time. This vanilla butter cream is very suitable as cupcake filling.
Use a round cookie cutter or an apple corer to cut out the middles of the cupcakes. Fill the cupcake up to the top with a piping bag with a wide piping tip. This vanilla buttercream can also piped onto the cupcake.
Basic icing recipe for cupcakes
Ingredients for 12 cupcakes – icing recipe
450 grams – 8.50 ounces – 2 1/4 cup powdered sugar
2 large egg whites
1 teaspoon lemon juice
Put the egg whites with lemon juice in a large clean, grease-free bowl. Add a bit of icing sugar. Use dough hooks (spiral). Mix at medium speed.
Gradually add the icing sugar (2 tablespoons at a time) until small stiff peaks occurs. Put the mixture in the fridge. Cover the bowl with plastic wrap or a wet cloth to prevent drying.
Before coloring, divide the icing into several bowls. Add food coloring to the icing.
Use the thick icing to draw lines and to make decorations. Use a piping bag with a small round tip.
Tip: Egg yolk can best be kept in the empty shell or an egg cup with a layer of oil on it.
Gradually add a few drops of water to the icing. The icing gets thinner as you add more water. Stir until the icing is fluid and smooth.
There is now much air in the icing. Put the icing in the refrigerator (about 30 minutes). Before using, carefully stir in the icing.
Scoop the icing into a piping bag with a small round tip or into a plastic bottle with a small tip.
Use the thin icing for covering smooth larger areas, such as on top of a cupcake.
First pull a girth with thick icing on the surface of the cupcake. Let this dry for a few minutes. Then pour the thin icing between the lines. Always work from the outside to the inside. Let the cupcakes dry before you decorate.
By adding fruit flavors to the icing, your cupcakes will have a fresh taste. You can use almost all fruit flavors. Use the right colors with the right flavors. Your guests expect a strawberry or cherry taste when they see red icing.
Use milk instead of water if you want to color the icing purple. Color the icing a little at a time because it is almost impossible to make the color lighter.
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