Cupcake Friday! Everyone make vanilla cupcakes – with a gazillion photos!

While bored one summer, and at the requests of several Facebook friends, I made an album on how to make cupcakes.  I hope for people who are a little freaked by the idea of baking that this post gives a clear, step by step explanation.  No, you don’t need a Kitchenaid… well you do as far as potential partners out there are concerned.  My husband knows that if I didn’t have one, I would not have the culinary ability to make him a sandwich.  Scary stuff, people!

First things first… gather the ingredients listed on the recipe card (the other column is for chocolate cupcakes – don’t worry, the ingredient list is complete), and preheat your oven.  Set the oven to 325’F on convection or regular bake setting – I personally like convection, but every oven is different.

A t is a teaspoon, a T is a tablespoon, a c is a cup, and bp is baking powder.

The reason the batter is purple in this post is because I’m using violet food colour.  I’m also using princess cake flavour for kicks (in equal amounts to the vanilla), because I saw it online and just HAD TO HAVE IT!

Line your cups before baking.  Having to nip to the store for more is annoying.

Cream butter on a medium speed until it’s nice and fluffy – then add in the sugar and whip it until pale and fluffy and awesome, like this.

Add in the eggs, with the Kitchenaid stopped, and beat, one at a time.

After adding in the eggs and vanilla (or princesses!), your batter will look like this – not so fluffy, but nice and smooth and luscious.

How I measure flour – pour spoonfuls into the scoop until overflowing, then level off.  Nice and easy.

Whisk in half the dry ingredients.  Now is the time to not overmix.  If there is a downside to Kitchenaids, it’s that you lose the feel of the cupcake batter.  Bread, too…

Don’t panic after adding in the milk.  Things will get better.

I like to finish mixing by hand for the remaining half of the dry ingredients, to avoid overmixing and ending up with dry, hard cupcakes.

A scoop.  How I get evenly sized cupcakes, and it’s faster than the two-spoon method we all learned in Home Ec all those years ago.

Here they all are, getting ready to bake in the oven.  Sneaky – do you spot the minicake for my son to decorate? 4-inch springform pan – fun!

The cupcakes will probably take 19-22 minutes or so.  You want them to spring back when you touch them, or use a toothpick that comes out dry – whatever works for you.  And don’t open the oven door!  That will deflate your cuppies.

Wait until they are completely cooled before even thinking about icing them.  Coffee, Facebook, do whatever you need to do, but leave the cupcakes alone!

Cupcake On!

 

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