Cup cakes are delectable desserts that are appropriate for almost any occasion, including birthdays, celebrations, get-togethers, and holidays. These cakes are entertaining, quick, and simple to create, and they can be flavored and adorned in a variety of ways to fit the preferences of the individuals who will be eating them.
Getting all of the ingredients you’ll need to produce these little pastries is the first step in a simple cup cake recipe. In terms of equipment, you’ll need a cup cake baking pan, paper trays to put the cupcake batter in, and an oven, whether it’s a big oven or a toaster oven. Sugar, baking powder, shortening, milk, flour, vanilla, and eggs are needed to produce the cup cake recipe, but you may find it easier to simply use a cake mix instead. Finally, prepare the icing to be put over the cup cakes. Frosting recipes are outside the scope of this article on cup cake recipes, but you can find several on the internet or at your grocery store if you search for them. You’re ready to start baking now that you’ve gathered all of the ingredients.
How Many Cup in a Cake ?
After that, estimate how many cupcakes your recipe will yield. Here are some pointers: About 24 regular cupcakes may be made from a 9″ x 13″ cake, two 9″ round cake layers, or three 8″ round layers. About 12 conventional cupcakes may be made using an 8″ square pan or a 9″ circular layer.
- 1 cup plain / all purpose flour (cake flour OK too, Note 1)
- 1 1/4 tsp baking powder (NOT baking soda, Note 2)
- 1/8 tsp salt
- 2 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
- 3/4 cup caster / superfine sugar (granulated/regular ok too, Note 4)
- 60g / 1/4 cup unsalted butter , cut into 1.5cm / 1/2” cubes
- 1/2 cup milk , full fat (Note 5)
- 2 tsp vanilla extract , the best you can afford (Note 6)
- 1 1/2 tsp vegetable or canola oil (Note 7)
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Place cupcake liners in a standard muffin tin. (Note 9)
- Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
- Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
- Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
- Add sugar: With the beater still going, pour the sugar in over 30 seconds.
- Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
- Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
- Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don’t need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.
- Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
- Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
- Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
COOL & FROST:
- Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.
- To ensure success:
- read recipe from start to finish before starting;
- make sure your baking powder is not past its expiry (see Note 2);
- work in order of steps per recipe; and
- once you start, keep going until it’s in the oven. Do not at any point leave batter sitting around – bubbles will subside!