Here goes a simple recipe for making cupcakes deliciously.
- Ingredients (for 25 cupcakes) :
Cupcake:
- Sugar - 250g
- Margarine/Butter - 250g
- Flour - 250g
- Eggs - 4
- Baking Powder - 2 tea spoons
- Milk - 1/2 cup
- Vanilla - 2 tea spoons
- Essence
Fluff Frosting:
- Milk - 1/4 cup
- Butter - 10 table spoons
- Icing sugar - 500g
- Essence
- Icing color
- Preparing the batter
- Beat Sugar and Margarine to a peak level
For better results let your Margarine come to room temperature. Because, when mixing with dry ingredients, cold ingredients doesn't combine well. - Add Eggs little by little and mix well
Use large eggs. When putting 4 eggs to the bowl, First put them in to 2 separate dishes and after adding eggs to the mixture, then put the other 2 eggs to those dishes and again add them to the mixture in short intervals. This step is done, because if one egg is spoiled chances are you'll put it on a good egg. So, both eggs happen to be useless then. - Sieve Flour and Baking Powder, and fold into the mix gently
Take spoonfuls of sieved flour and baking powder and put into the bowl while beating. If it seems to be solid, pour milk in regular intervals. Beat with the electric mixer until well combined. - Add vanilla essence into the bowl and mix gently
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Preheat the Oven at 180 C / 350 F
When you're baking anything, make sure you preheat your oven. If you put cupcakes into the oven and expect them to be just fine, that's a BIG mistake! - Preparing the Cupcake Pan
- Place your paper or foil baking cups in Cupcake Pan cavities
- Fill pan cavities 1/2 to 2/3 full
Use 2 plastic butter knives or a cookie scoop for this. This will help you to equally measure the batter into you cupcake liners. And, remember not to overfill the cupcake liners. The batter will spill out when baking. Be mindful that your cupcakes will rise.
- Place your paper or foil baking cups in Cupcake Pan cavities
- Baking your Cupcakes
- Put the Cupcakes in the Oven
Once your cupcakes are inside the oven, Do NOT Peek! Let them bake for 20 minutes. If you're baking several pans at the same time, you may need few more minutes to let them be.
You can test your cupcakes whether they are done or not, while they're still in the oven by inserting a cake tester or a toothpick in to the center cupcakes in your pan. - Cool Cupcakes in the pan
Leave cupcakes in the pan and let them cool itself for ONLY 5 minutes. Otherwise, they will continue to dry out. - Cool completely on a Cooling Grid
I know that it's hard to resist the eagerness to eat baked cupcakes straight from the oven. Because they smell so divine!!!) But you should leave them to cool down before starting to frost. Chances are you'll end up with melted frost cupcakes.
- Put the Cupcakes in the Oven
- Frosting Your Cupcakes
- Cream Margarine with Icing sugar
In a bowl, beat Margarine/Butter with the Electric Mixer until it get light and fluffy. Then add Icing sugar one cup at a time, beating well on medium speed.
Gradually, add milk when icing begin to appear dry. - Choose Icing colors
Use concentrated icing color. Dip a toothpick into the color tube, then swirl it into the white icing. Add color until you get the shade you desire. Then Blend icing well with a spatula.
- Choose an icing nozzle
- Fill Icing into a Piping Bag
Before filling the icing into piping bag place your nozzles in the tip of the piping bag. And then fill icing into it. After that, twist the other end of the piping bag and get ready to decorate your cupcakes. - Decorate your Cupcake in a way you desire
Use different nozzles and different icing colors and make your cupcakes divine :) - Finished!
- Cream Margarine with Icing sugar
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