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Cupcakes: homemade recipe

Cupcakes are delightful, petite cakes that offer an individual serving of sweetness. The process of creating these charming treats begins with preheating the oven to 350°F (175°C) and lining a cupcake pan with paper liners, setting the stage for perfect baking conditions.

In the heart of the preparation, dry ingredients including flour, baking powder, and salt are whisked together in a medium bowl, forming the foundational mix. The richness of the cupcakes comes from a separate mixture where butter and sugar are beaten until they achieve a light and fluffy texture, an essential step for the ideal crumb. Eggs are then incorporated one at a time, ensuring each is thoroughly blended, followed by a splash of aromatic vanilla extract.

The batter takes shape as half of the dry ingredients are gently mixed into the butter mixture, becoming just combined before adding milk and sour cream. This addition imparts a moist and tender texture to the cupcakes. The remaining dry mixture is then folded in to achieve a smooth consistency, ready to be divided among the prepared cupcake liners.

Each liner is filled about two-thirds full, allowing the batter to rise perfectly in the oven. After baking for 18-20 minutes, the cupcakes are done once a toothpick comes out clean from the center. They are briefly rested in the pan before being transferred to a wire rack to cool completely, ready for frosting or enjoying as they are.

Interesting characteristics of cupcakes include their versatility and endless possibilities for customization with various toppings, fillings, and flavors. Historically, they were known as “number cakes” due to their simple ingredient measurements, making them easy to remember and prepare. Today, cupcakes continue to be a beloved treat for celebrations and everyday indulgence, admired for their convenience and the joy they bring in every bite.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
2 tsps vanilla extract
1/2 cup whole milk
1/4 cup sour cream

Directions

1. Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Add half of the flour mixture to the butter mixture and mix until just combined.
7. Add the milk and sour cream, mixing until just incorporated.
8. Add the remaining flour mixture and mix until smooth.
9. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
10. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
11. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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