LET'S BAKE CUPCAKES!
Hello guys, Good day! Welcome back again to my blog! Before we begin again, I'd like to express my gratitude to the readers who continue to support me. Thank You!
Moist and fluffy red velvet cupcakes topped with a generous dollop of cream cheese frosting are beyond delicious and so simple to make! Make a double batch because people will want seconds!!
Everyone adores cupcakes! This is the only vanilla cupcake recipe you'll ever need. They're super simple to make, and the texture is light, fluffy, and melt-in-your-mouth delicious.
These super moist chocolate cupcakes have TONS of chocolate flavor packed into each cupcake wrapper! This easy cupcake recipe, made with common household ingredients, will become your new favorite. Natural cocoa powder and buttermilk yield the best results. These chocolate cupcakes are completely out of this world.
I will then show you how to make red velvet cupcakes, vanilla cupcakes, and chocolate cupcakes in this blog. Let's start with red velvet followed by vanilla and chocolate.
RED VELVET CUPCAKE
Photo by:
https://images.app.goo.gl/2rytD1C2m6U5F1e46
Ingredients
•All-purpose flour
•Cocoa powder
•Sugar
•Baking soda
•Baking powder
•Salt
•Unsalted butter
•Eggs
•Vanilla extract
•Buttermilk
•Food color
Ingredients
•1 2/3 cups all-purpose flour
•2 tsp cocoa powder
•1 cup granulated sugar
•1/4 tsp baking soda
•1 tsp baking powder
•1/4 tsp salt
•3/4 cup unsalted butter , room temperature
•3 eggs room temperature
•2 Tbsp vanilla extract
•3/4 cup buttermilk
•red food coloring
Step-by-step Instruction
STEP 1
Preheat the oven to 350°F. Fill a cupcake pan halfway with cupcake papers.
STEP 2
Sift the dry ingredients together in a large mixing bowl (including the sugar). Whisk it all together.
STEP 3
Cut the room temperature butter into tablespoon-sized pieces and add to the dry mixture, then use a paddle attachment to mix on low until a sandy mixture forms.
STEP 4
In a separate bowl, combine the eggs, buttermilk, vanilla extract, and food coloring.
STEP 5
Slowly combine the wet and dry ingredients while mixing on low. Scrape down the sides of the bowl as needed.
STEP 6
Divide the batter evenly among the cupcake papers.
STEP 7
Bake for 15-20 minutes at 350°F, or until springy to the touch.
Check your flour measurements! The most common error is using too much flour in a recipe. A scale is the best and simplest way to measure flour. If you don't have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife. Make sure not to over-mix the batter! The key to a light, fluffy cupcake is to only mix until just combined; otherwise, you will activate the gluten in the flour, resulting in a dense, gummy cupcake.
Red velvet cupcakes will taste like cream cheese frosting with a slightly chocolatey cupcake base. Many recipes leave out the cocoa powder to make the red appear brighter, but a traditional red velvet cake and cupcake will have some chocolate in the batter.
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CREAM CHEESE FROSTING
Now I'll teach you how to make the cream cheese frosting for our red velvet cupcakes.
Ingredients
•Unsalted butter
•Sugar
•Cream cheese
•Vanilla extract
•Salt
Ingredients
•3 sticks unsalted butter 340g, room temperature
•1 ½ lb confectioners sugar 550g, sifted
•16 oz cream cheese 455g, room temperature
•1 tsp vanilla extract 5mL
•1 pinch kosher salt
Step-by-step Instruction
STEP 1
The butter should be creamed. In a large mixing bowl, sift the confectioners' sugar.
Cream the creamed butter with the room temperature cream cheese. Mix in the vanilla extract and a pinch of salt. Beat everything together.
STEP 2
1 cup at a time, add the confectioners sugar. Mix until well combined. If you want a stiffer buttercream, continue to add sifted confectioners sugar until it's stiff, or chill the buttercream before piping.
STEP 3
Pipe large dollops of buttercream on top of each cupcake using a piping bag fitted with a star tip.
And there you go! You can enjoy now your Red Velvet Cupcake with the topped Cream cheese frosting with your family and friends! (Add sprinkles if you want.)
Now let's proceed to the next flavor of our cupcake. The VANILLA CUPCAKE!
VANILLA CUPCAKE
Photo by:
https://images.app.goo.gl/pyLgbM1dpFV9zJFY8
Ingredients
•All-purpose flour
•Baking powder
•Salt
•Unsalted butter
•Sugar
•Eggs
•Vanilla extract
•Buttermilk
Ingredients
•1 1/4 cups all-purpose flour
•1 1/4 tsp baking powder
•1/2 tsp salt
•1/2 cup unsalted butter, softened
•3/4 cup sugar
•2 large eggs, room temperature
•2 tsp pure vanilla extract
•1/2 cup buttermilk, or plain kefir, room temperature
Step-by-step Instruction
STEP 1
Preheat the oven to 350°F and line a muffin or cupcake pan with cupcake liners.
STEP 2
1 1/4 cups flour, 1 1/4 teaspoon baking powder, and 1/2 teaspoon salt in a medium mixing bowl Set aside the flour mixture.
STEP 3
Beat butter and sugar in an electric mixer on medium-high speed for 5 minutes, or until thick and fluffy, scraping down the bowl as needed.
STEP 4
Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in 2 teaspoon vanilla extract.
STEP5
Reduce mixer speed to medium and alternately add the flour mixture and buttermilk, mixing to incorporate after each addition. Scrape down the bowl as needed, and continue to beat until everything is combined and smooth. Fill a 12-count lined muffin or cupcake pan 2/3 full with the batter.
STEP 6
At 350°F, bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool to room temperature before frosting.
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VANILLA BUTTERCREAM FROSTING
Now let's proceed on how to make the Vanilla buttercream frosting for our Vanilla cupcakes.
Ingredients
•Unsalted butter
•Sugar
•Vanilla extract
•Milk
•Salt
Ingredients
•¾ cup unsalted butter room temperature
•3-4 cups confectioners sugar (powdered sugar)
•2 teaspoons pure vanilla extract
•3 tablespoons milk
•Pinch of kosher salt
Step-by-step Instruction
STEP 1
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl and a handheld mixer), beat butter at medium speed for 2-3 minutes, or until smooth and creamy.
STEP 2
Combine the confectioners' sugar, vanilla, and milk. Increase the mixer speed to high and beat for 3 minutes. If the mixture is too thick, add more milk a teaspoon at a time. If the batter is too thin, add a little more confectioners sugar at a time.
STEP 3
Frost cooled cupcakes with a spreader or a piping bag. Depending on how much frosting you use on each cupcake, there may be some left over.
My favorite vanilla buttercream is this one. It's the ideal vanilla frosting: simple, creamy, and smooth, and it tastes fantastic on vanilla cupcakes!
And there you go! You can enjoy now your Vanilla Cupcake with the Vanilla buttercream frosting on top with your family and friends! (Add sprinkles if you want.)
Now let's proceed to the last but not the least flavor of our cupcake. The CHOCOLATE CUPCAKE!
CHOCOLATE CUPCAKE
Photo by:
https://images.app.goo.gl/YTtscspGGDGDkvdP6
Ingredients
•All-purpose flour
•Cocoa powder
•Baking powder
•Baking soda
•Salt
•Eggs
•Sugar
•Vegetable oil
•Vanilla extract
•Buttermilk
Ingredients
•3/4 cup (94g) all-purpose flour
•1/2 cup (41g) unsweetened natural cocoa powder
•3/4 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•2 large eggs, at room temperature*
•1/2 cup (100g) granulated sugar
•1/2 cup (100g) packed light brown sugar
•1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
•2 teaspoons pure vanilla extract
•1/2 cup (120ml) buttermilk, at room temperature
Step-by-step Instruction
STEP 1
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 cupcake liners – this recipe yields about 14 cupcakes. Set aside.
STEP 2
Cupcakes: In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
STEP 3
Set aside. In a medium mixing bowl, combine the eggs, granulated sugar, brown sugar, oil, and vanilla. Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk. Whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
STEP 4
Pour or spoon the batter into the prepared cupcake liners. Fill only halfway (this is critical! only halfway!) to avoid spilling or sinking.
STEP 5
Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Allow to completely cool before frosting. I usually leave them in the pan to cool.
STEP 6
Frost the cooled cupcakes however you want. For these cupcakes, I used chocolate buttercream and a Wilton 1M piping tip. If desired, garnish with sprinkles. Refrigerate any leftovers for up to 5 days.
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CHOCOLATE BUTTERCREAM FROSTING
Now let's proceed on how to make the Chocolate buttercream frosting for our Chocolate cupcakes. I've mention this in my previous blogs, but for you to see it again, I'll put the ingredients and the steps here.
Ingredients
•butter – softened.
•unsweetened cocoa
•confectioner’s sugar – also called powdered sugar
•milk
•vanilla extract.
•espresso powder – this adds a such a richness to the frosting further enhances the amazing chocolate flavor. This little extra ingredient heightens the deliciousness even more!
Ingredients
•1½ cups butter softened
•1 cup unsweetened cocoa
•5 cups confectioner’s sugar
•½ cup milk
•2 teaspoons vanilla extract
•½ teaspoon espresso powder
Step-by-step Instruction
STEP 1
In a large mixing bowl or the bowl of a stand mixer, combine cocoa. Remove any lumps with a whisk.
STEP 2
Cream together the butter and cocoa powder until well combined.
STEP 3
Add 1 cup of sugar and 1 tablespoon of milk to cocoa mixture. After each addition has been combined, turn the mixer to high speed for about a minute. Repeat until all of the sugar and milk have been added.
STEP 4
Add vanilla extract and espresso powder and combine well.
STEP 5
If the frosting appears too dry, add a tablespoon of milk at a time until it reaches the desired consistency. If it appears wet and does not hold its shape, add more confectioner's sugar, a tablespoon at a time, until the desired consistency is reached.
And there you go! You can enjoy now your Chocolate Cupcake with the Chocolate buttercream frosting on top with your family and friends! (Add sprinkles if you want.)
And now we've completed our three cupcake flavors with buttercream frosting. I hope my blog has taught you something new. You can do this at home if you have time and the necessary equipment. And I hope my blog can assist you with your baking. Thank you very much, and I hope to see you again in my next blog.
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