Best Cupcake Recipe Ever Food

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

THE BEST VANILLA CUPCAKES

Steps:

• For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
• Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
• Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
• For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
• Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

BEST VANILLA CUPCAKES EVER

Steps:

• Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

BEST CUPCAKES EVER

Steps:

• Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
• To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
• Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.
• To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
• Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

THE BEST CHOCOLATE CAKE I'VE EVER HAD (AND A PAR-TAAAY!)

Steps:

• Preheat oven to 325 degrees F. Grease 2 9-inch cake pans with butter, then coat with flour. Then trace the bottom of the cake pans onto parchment paper, cut out the circles, and put them in the bottom of the pan.*
• In a medium saucepan, melt 1 cup butter over medium heat. Stir in the water and cocoa and whisk until combined. Bring to a boil over medium heat and boil for about 30 seconds. Remove pot from heat and let sit aside to cool.
• Meanwhile, in a large bowl, whisk together the white sugar, flour, and 3/4 teaspoon salt.
• In another medium bowl, whisk together 2 eggs. Slowly sprinkle baking soda and baking powder over the top while you whisk. Beat until there are no lumps. The mixture may foam, and that's ok!
• Stir in the vanilla and 1 cup brown sugar.
• When the chocolate mixture in the pot has cooled enough to handle, stir it into the flour mixture. Then add the egg mixture. Each time mix only until combined.
• Lastly, fold in the sour cream. DON'T over mix!!
• Divide the batter evenly between the 2 pans (I use a scale). Drop the cakes on the counter from a few inches above to get out some of the air bubbles.
• Bake for about 34-40 minutes, rotating the pans halfway through. Remove from the oven when a toothpick comes out of the center clean.
• Let cakes cool in the pans for 10 minutes, then carefully loosen edges with a knife and invert onto a cooling wrack. Let cakes cool completely.
• Wrap the cakes securely in plastic wrap and freeze for about an hour or 2. (This is only so that it's easy to frost the cake. If you are in a hurry and presentation isn't an issue, frost as soon as they are cool!)

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
• Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
• Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
• Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

BEST CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat the oven to 350°F.
• In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.
• With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.
• Line a regular sized muffin tin with cupcake liners. Fill the liners half full. If you fill them over halfway, they will spill over! Don't do it. Only fill half full.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
• Frost with chocolate buttercream frosting.

THE BEST CAKE EVER

Steps:

• Mix first six ingredients.
• Fold in chips and 3/4 of the grated chocolate.
• Pour into greased angel food pan and bake at 350 degrees for 50 minutes.
• Sprinkle on remaining chocolate and sugar and bake 3 more minutes.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
• In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
• In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
• Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
• Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.

THE BEST CHOCOLATE CUPCAKES EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
• Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
• Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.

BEST EVER MOIST CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350 degrees. Line a cupcake pan with paper liners.
• Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
• Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
• Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
• Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
• Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
• Cool completely before frosting.

BEST COFFEE CAKE EVER

Steps:

• Adjust oven rack to center position and preheat oven to 350. Grease two 8-inch round cake pans; dust pans with flour, knocking out excess. Set aside.
• Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
• Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast, too much butter, and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
• Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
• Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
• Makes 16 (2-inch) wedges.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

BEST EVER COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line muffin pan with liners.
• Blend all cupcake ingredients in a mixer.
• Fill cupcake liners 2/3 full.
• Bake 15 minutes or until toothpick comes out clean.
• Cool.
• Mix all frosting ingredients together except coconut.
• Frost cupcakes and top with toasted coconut.