If you only have one muffin pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch.
Cool the pan for 15 minutes after it comes out of the oven and then bake the rest of the batter adding one to two minutes to the bake time. As mentioned, you can either make cupcakes from scratch or from a box of Betty Crocker cake mix. You can find directions for easy cupcakes on the back of the box. Place paper baking cups in 24 regular-size muffin cups.
Step 3: In large bowl, mix the flour, granulated sugar and salt with a whisk. Set aside. Step 4: Using a one-quart saucepan, heat one cup of butter, water, and three tablespoons of baking cocoa to boiling.
Step 5: Remove from heat and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, bourbon and eggs.
Mix well to combine and then fold in chopped pecans. Divide the batter evenly among muffin cups, filling them two-thirds full. Bake for 20 to 25 minutes. Step 7: Using a one-quart saucepan, heat butter, baking cocoa and milk to simmering. Remove from heat; beat in powdered sugar and bourbon. Spoon warm icing over warm cupcakes and top with pecan halves. No cupcake is complete without a generous helping of frosting on top.
There are plenty of options to top off your dessert including making homemade buttercream frosting, whipped frosting, cream cheese frosting or creamy frosting. Cream cheese frosting is one of our favorite frostings, especially on top of a carrot cake or red velvet cupcake. How to: 1. Place the stick of butter and cream cheese in a large bowl. Set your electric hand mixer on medium speed and beat the butter and cream cheese together until the mixture is smooth and creamy.
This should take about three minutes. Scrape down the sides of the bowl occasionally with a spatula. When the butter-cream cheese mixture is well combined, add in one teaspoon of vanilla. Stir to combine. A cupcake is great topped with a smear of frosting—simple, easy and delicious. To frost with a spatula, place a generous dollop of frosting on the center of the cupcake, then spread toward the edges.
For a smooth finish, run the spatula edge over the top. For fluffy frosting swirls, touch the frosting with the spatula and lift up. To pipe swirled frosting, use a pastry bag fitting with 6 star tip. Start at the outside edge, spiral up towards the center and pull tip up. Tips for Frosting Cupcakes Here are a few expert tips for frosting cupcakes:. One of our favorite ways to top off cupcakes is to pipe the frosting on top.
You can use any cake recipe to make cupcakes; just reduce the baking time and start testing for doneness at about 12 to 15 minutes. Turning the oven on before you start mixing the batter gives your oven time to reach the right temperature for your recipe.
It's a fact of baking that no two ovens heat at the same rate, and they're notoriously inaccurate when it comes to temperature read-outs on the front panel.
To outsmart your oven, always use an oven thermometer. Related: The sugar trick that tells you if your oven's running hot. As with any cake recipe, the butter and eggs need to be at room temperature before you begin mixing the batter. If you use refrigerator-cold eggs, they won't incorporate into the mixture as well and will make the batter look "curdled. To avoid the big chill, set out the ingredients early to warm up before you start.
Prep your cupcake pan now so it will be ready to go when the batter's done. You'll find out why when we get to that step. Use paper liners to help the cupcakes come out of the pan easily. For extra non-stick insurance, apply a light coating of cooking spray or wipe cooking oil on the pan. This will keeps the tops of your cupcakes from sticking to the pan if they rise above their liners. Sifting eliminates lumps in the dry ingredients and aerates the mix.
This is important because cake batters are combined very gently, therefore lumps don't get a chance to be whisked or beaten away. Pay attention to the recipe to see if you should measure flour before or after sifting - it makes a difference:. Put the room-temperature butter and sugar into a large bowl, and use a mixer to beat - or cream - them together until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice to make sure you've got every bit.
Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting.
Let cupcakes cool for no more than a few minutes in their baking pans before you remove them to a wire rack I love this three-tiered one from Wilton! The heat from the pan can cause the cupcakes to overcook, which will dry them out. This not only lets the muffins cool — it also lets them rest and pull away a bit from the sides of the muffin tin. Preheat your oven till the exact temperature before putting the cupcakes in the oven. Gas ovens tend to slip up on accuracy — hang an extra thermometer in your oven to be sure.
Some insist that using an ice cream scoop full of batter in each liner will give you perfect cupcakes. This still leaves some room for error in my opinion. It might be overkill, but weigh the batter you put in each case till your eyes can tell the difference. Do yourself a favour and invest in a digital scale!
They are affordable and so convenient! I have a small A5 size scale. Images by bhg. Even though I use cupcake liners, I also grease the top rim of each cupcake hole in the tin. This makes it easier to loosen the edges of the cupcake that did come into contact with the pan.
Give a peek through the glass every now and then to check on them. Once you can see there is no more shiny batter in the centre of each cupcake, wait for another minute and then test them. You do want the testing pin to be clean, but do be careful not to leave the cupcakes in there for too long. I do turn my cupcakes halfway through baking. The odds of them deflating through doing this are really small.
With cupcakes I think it is essential for an even bake. All domestic ovens I have baked in tend to be hotter in the back left corner for some reason, so I insist on turning the cupcakes. Rotate your cupcake pan with care. If you handle the pans gently, they will be just fine. Weigh anything that is not liquid! This is my motto.
I weigh my baking powder and baking soda while sifting the dry ingredients together. Seriously 1 little gram does make a difference! Think about how dangerous measuring is. Some folks scoop out a compacted teaspoon of baking powder, while others pour it out of a refill pack.
There is just too much room for error. Write down on each recipe the exact weight of baking powder you use so that you will know for the next time you make that recipe and get consistent results. Also stick to one brand! All of them differ, even if it is just slightly. Crack it in a cup, whisk it lightly with a fork and then weigh the exact amount of grams you put in.
If you feel the cake needed a bit more egg, make a note of that too. Weighing the amount of egg I use has made all the difference in my baking. Be patient when filling your cupcake liners with batter. Rather scoop smaller amounts at a time right into the center of each liner to avoid spilling. Batter can easily end up between the liner and the tin. This will result in messy edges on your cupcakes! It can even let your cupcakes rise lopsided. As mentioned before, I have come to see that cupcake recipes can be divided into 3 separate categories.
I will discuss each category separately. Most importantly: I do not agree that all cupcakes should be baked in the center of your oven.
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