Today I’ll begin a series of posts that will cover (most) all of the basics of making cupcakes. A pretty cupcake is always a welcome sight at parties, or as a special treat. Before we can frost or decorate, we need a nice cupcake to start with, so let’s get baking!
First, you need a good recipe. I rely on my favorite Chocolate Cupcake Recipe and Vanilla Cupcake Recipe the most often, but I have several other delicious options on the Cupcakes page. You are certainly welcome to use a box mix, or other recipes as well, most of the tips below will apply to any recipe or mix you use.
1. Follow directions. I know… I’m sorry I have to say it, but it’s true! Recipes are written using certain techniques, each for a reason. If you don’t measure your ingredients properly, or omit ingredients, or over or under mix your batter, you should expect less than desirable results.
2. Preheat your oven. Don’t place your cupcakes in the oven until it is fully pre-heated. The heating element in your oven is extra intense as it is pre-heating, if you put your cupcakes in while pre-heating, the cupcake bottoms may over bake.
3. Don’t over fill the liners. Most cupcake batters need the structure of the sides of the liners to rise properly. Overfilling your batter will cause the batter to spill over the edges of the liners as it rises, often resulting in flat or mis-shaped cupcakes, and a big mess. Follow the instructions for the recipe or mix you’re using, most recommend filling the batter about 2/3 full.
(above) This is how high I fill the liners for most recipes (or box mixes), probably a bit less than 2/3
(below) You can see the baked results.
4. Divide the batter evenly among the liners. It’s impossible to get exact same amount of batter in each liner, but if they can be reasonably even, the cupcakes will bake evenly as well. For thinner batters, I use a large measuring cup with a pouring spout (shown below) to pour batter into the liners, doing my best to fill them about 2/3 full. For thicker batters, a large cookie or ice cream scoop works great. I have a scoop that holds about 3 tablespoons of batter, and it works great for dividing the batter.
5. Check the cupcakes at the minimum baking time. If the recommended baking time is 18-22 minutes, check them at 17 or 18 minutes (just a quick peek, make sure not to let too much heat out of the oven). If the tops are rounded and no long appear wet, they may be done. Pull out the pan and use a toothpick to check for doneness if you’re unsure. A toothpick inserted into a cupcake should come out with a few moist crumbs, but no wet batter. Over-baking the cupcakes, by even a few minutes, can cause them to be dry. Be carefully not to under-bake them either, the cakes need time to develop the structure to hold together. Cupcakes removed from the oven too early may never properly rise, or will sink in the center as they cool.
6. Cool cupcakes on a wire cooling rack, not in the cupcake pan. When you remove the cupcakes from the oven, allow to cool only a minute or so in the cupcake pan. Then use a potholder to hold the pan, and tilt it so you can remove the cupcakes and place them on a cooling rack. If you leave the cupcakes in the pan, they will continue to bake from the heat of the pan, and can dry out.
7. Store the cupcakes properly. Once the cakes have cooled, frost or cover right away. Cupcakes made from box mixes can be stored loosely covered, since they tend to get a bit sticky if stored airtight. Most cakes made from scratch can be covered with plastic wrap, or in a tupperware type container. Most cupcakes are best if eaten the day they are made. If needed, store the cupcakes up to 1 full day at room temperature, or freeze (wrapped well) until ready to use (defrost at room temperature).
8. With cupcakes, as with life… there are no guarantees. These tips will hopefully help you bake beautiful, delicious cupcakes, but much of baking is experimentation. I have made my share of over-baked, dry, ugly or otherwise sad cupcakes. I don’t have the answer to every possible baking dilemma… your oven, the weather, your ingredients… all play a part in the end results. In many cases, a swirl of icing and some sprinkles can cover quite a bit!
This week I’ve made 6 batches of vanilla cupcakes and a vanilla cake. I feel like my oven has been on for 42 hours straight! =) What are all these cupcakes for, you might ask. Well, for me… and for science, and for you too. Confused yet? I’ll explain…
I have been on a search for a perfect vanilla cupcake recipe for several years. I have tried Martha’s, Magnolia’s, Billy’s and Amy Sedaris’. I’ve read the Cake Bible from cover to cover (really!). I’ve googled until I can’t google anymore! Some of the recipes were good, just not perfect. I’ve considered just giving up… maybe my expectations were to high. I wanted a vanilla cupcake recipe that was as light and fluffy as a box mix, but without all the funny chemicals. I wanted a cupcake that was flavorful and moist. And I wanted it to be almost as easy to make from scratch as from a box.
This week, I wasn’t going to stop until I found what I was looking for. So I baked and baked… then went to the store for more butter and sugar, and baked some more! I tried recipes with butter, oil, or some of both… recipes with milk, buttermilk, or sour cream… 1 egg, 2 eggs, 5 eggs… baking powder, baking soda… bake at 350*, bake at 325*…
I made cupcakes that were lopsided, over-flowing, over-baked, and just plain ugly…
And then I made these…
They looked beautiful and tasted perfect, so I double checked all my notes to make sure I could remember what I put in them… then I made another batch to make sure it was THE ONE.
They were just as perfect!! I think I heard angels singing….
I am SO happy to share the results of my many experiments. I am perfectly happy with these cupcakes and look forward to making them again and again. Now certainly, peoples tastes and preferences vary greatly. I love these, my husband (my #1 taste tester) loves them, and I hope many of you will too. As with any recipe, it is very important to use the best quality ingredients you can. You will notice the recipe calls for cake flour, which is a bit more expensive than all-purpose flour, but I have found it is essential to produce the light and fluffy texture I was looking for. Also, the recipe uses oil instead of butter. I realized most cupcake recipes (from scratch) call for butter, and yet box mixes (which have the texture I was looking for) are baked using oil. I was concerned that using only oil would leave the cupcakes without adequate flavor, but I found that with good quality vanilla, these cupcakes are delicious and flavorful.
Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields- 15-16 cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
* The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes.
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
* Frost as desired when fully cool. I love to use my favorite Vanilla Cream Cheese Frosting recipe.
* Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.
* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.
Brown cupcake liners from Simply Caked. The pretty purple cupcake liners are from Confectionery House. The pearlized sprinkles are from Sweet Baking Supply. Cupcake stands available at Farmhouse Wares.
I’m out of the office… or in my case, out of the kitchen today.
I have lots of fun and delicious post planned before summer ends, but for today you can pick from some of my summer favorites…
In the mood to party? Here is a pretty Luau Party
that will give you some fun ideas!
Have time to make some pretty cookies? These Hibiscus Cookies
make a great impact, using simple techniques.
Happy baking, decorating and partying!
I’m back with this week’s final instalment of “S’mores Week”. So far I’ve shown you…
Chocolate S’mores Cupcakes
Graham Cracker S’mores Cookies
and now… possibly my favorite of the bunch,
S’mores Rice Krispies Treats!!
As I was making these, my husband came in the kitchen and asked what I was making and I said “I don’t know”. I just knew I wanted to make a really delicious, gourmet version of Rice Krispies treats that included all the flavors of s’mores. I am SO happy with the final results and I think this is one of the most delicious things I’ve ever made!! (And if you haven’t noticed… I’ve made a few delicious things before!) A good friend stopped by while I was photographing these and I gave her one, although she mentioned she wasn’t a big fan of rice krispies treats. Well, after a couple bites she said she was really sorry I had given her one… because they were SO good, now she was going to have to make some! =)
S’mores Rice Krispies Treats
(Recipe by Glorious Treats)
3 Tablespoons butter
4 cups mini marshmallows (or about 40 regular/large marshmallows)
5 cups Rice Krispies cereal
1 cup Golden Grahams cereal
1/2 cup mini chocolate chips
4 oz semi-sweet chocolate (or about 1 cup chocolate chips)
10 full sized graham crackers, broken in half (slightly more or less, depending on the pan you use)
40 large marshmallows (approximately)
Butter (or spray lightly with cooking spray) a 9″x13″ pan.
In a large microwave safe bowl, place 3 tablespoons of butter (cut into a few pieces), and 4 cups of marshmallows. Microwave about 3 minutes (stirring after 2 minutes) watch the microwave, cooking times may vary. Cook in microwave until butter and marshmallows are melted. Stir gently.
Add rice krispies and golden grahams cereal and stir to combine. (try using a plastic or silicone spatula sprayed with a bit of cooking spray).
Add mini chocolate chips, stir quickly, and immediately pour mixture into prepared 9″x13″ pan. Press into pan (with spatula).
Melt semi-sweet chocolate (or chocolate chips) in a microwave (at 50% power), in 30 second intervals, stirring between intervals. Heat until just melted. Spread chocolate on top of rice kripies treats in pan.
While the chocolate is still warm, lay graham cracker squares on top, leaving a tiny bit of space between each cracker (as shown below).
Put entire pan of “treats” in the fridge or freezer (or a cool location) until the chocolate has set (about 10-15 minutes). Cut into squares with a sharp knife, using the lines between the graham crackers as a guide. Place treats on a large baking sheet, separated slightly.
Cut large marshmallows in half, (just a couple at a time), and place cut side down onto graham crackers, (as shown below).
When all the graham crackers are topped with marshmallows (ignore my photo, I ran out of marshmallows), use a kitchen torch (or propane torch) to toast the marshmallow. If you don’t have a torch, this would be a fun reason to get one… OR, you can toast the marshmallows in the oven. Preheat your oven to broil. Place baking sheet of treats in the oven, leaving the oven door slightly ajar. Broil about 30 seconds, watch them, they can burn quickly!
Allow to cool, then enjoy!
(Or package in an airtight container for up to two days… but seriously, just eat them now!)
And thanks to my dad for not thinking I was (too) crazy when I asked him to cut me some logs to “take photos of” =)
I’m adding these treats to Tidy Mom’s I’m Lovin’ It post.
You might be noticing a theme here, after the S’mores Cupcakes and S’mores Pops I’ve already posted this week. To me, s’mores and summer just go hand in hand and I thought they deserved a special place on Glorious Treats, a full week of s’mores!
These cookies are a fun take on s’mores and would be perfect to bring to a summer BBQ or pack in a picnic. They are basically a s’mores version of chocolate chip cookies- two all-American treats are better than one, right?
Graham Cracker S’mores Cookies
2/3 cup butter, at room temperature
1 cup brown sugar
1 cup (white) sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups flour
1 cup semi-sweet chocolate chips
1 cup mini marshmallows, plus 1/4 cup for adding on top (as directed below)
2 regular sized Hershey bars, each piece printed with “Hershey” cut in half
2 packages graham crackers- broken into squares (1/2 of a full graham cracker sheet)
* Preheat oven to 375*F
* Break graham crackers in half, so they are squares. Lay crackers next to each other, in a single layer on a baking sheet (the size of your baking sheet will determine exactly how many crackers you need).
* Bake graham crackers in pre-heated oven for 4 minutes. Remove from oven and set aside to cool.
* Cream the butter and sugars together in the bowl of an electric mixer.
* Add egg and vanilla.
* In a separate bowl stir flour, baking soda, salt and cinnamon. Then add to butter mixture and mix until just combined.
* Fold in chocolate chips and 1 cup marshmallows.
* Use a large cookie scoop to scoop dough onto graham crackers (on baking sheet).
* Bake for 5 minutes. Then remove pan from oven and press about 2 pieces of chocolate and 2-3 marshmallows into each cookie.
* Bake for 5-7 minutes more.
* Cool completely, then cut cookies into squares (where the graham crackers meet).
Recipe Source ~ Adjusted slightly from Always with Butter.
Love s’mores? Here are a few more s’mores treats….
Chocolate S’mores Cupcakes