Cupcake Man
Asdrubal Dagreat
Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes!
Only fill 2/3 to 3/4 of the way up the cupcake liner for a perfect shaped cupcake with a sweet golden dome. Too full = unsightly overflow and sometimes, it can even sink ?. It is better to UNDER fill rather than overfill.
Freeze as follows: place sheet of baking/parchment paper on cupcakes, then wrap in cling wrap or place in single layer in ziplock bags. With paper in between, you can stack. Place in an airtight container (for extra security / avoid freezer smells) then freeze. To use, thaw in the fridge overnight (still in container) then bring to room temperature before serving;
Iced / frosted cupcakes need to be stored the way the frosting needs to be stored. Most butter, cream cheese and cream based frostings need to be refrigerated. Follow the storage directions on the recipe you use. Then take cupcakes out of the fridge before serving;
Hi
The first time I made these they came out absolutely amazing and I vowed never to go back to my old cupcake recipe
However when I used this recipe again, my cupcakes ended up dry with large bubbles /tunnels inside of them and the same thing happened when I tried the recipe for the 3rd time.
These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Made from simple everyday ingredients, this easy chocolate cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
They taste delicious but I had a hard time with the baking of the cupcakes. Most of them mushroomed over while baking and I had to scrape them off the pan in order to remove them. Most if not all sunk in the middle as well. I thought I was being careful with only filling them half way too. Any suggestions or input for next time would be greatly appreciated.
Hi Son, were you using a sugar with larger granules? That could be causing the larger grainy pieces. Otherwise, be sure to fully mix in the sugar with the eggs, sugar, oil, and vanilla until completely smooth. This will prevent any sugar from clumping. Thank you for giving these a try!
hi sally,
just a little concerned as the recipe calls for only 3/4 cup of flour, which seems low for the amount it makes compared to other chocolate cupcake recipes. can you confirm this is not a typo before i make them? thank you:)
Sheri, I actually just did this today. I multiplied all the ingredients by 4 (using a scale), it all
even fit in my KitchenAid. I got 64 cupcakes and they all turned out perfectly and delicious!
Excellent recipe! I used King Arthur gluten free flour and made my own buttermilk. Other than that I followed the recipe exactly. Not too sweet, still moist. I do not think I will frost them. Thank you
Hello Sally! I live in the Netherlands, so naturally I am having difficulties finding natural cocoa powder and all that is readily available is dutch processed. I know you indicate that it cannot be substituted because it will not react with the baking soda, so if that is all I have, should I remove the baking soda entirely, or do something else? Thank you in advance! Love your site and all your recipes!
I was looking forward to beautiful fluffy cupcakes. Found out that at 7000 ft elevation, they became very fluffy and partially blew out of the muffin tin. I learned from my local friends that baking soda and baking powder needs to be adjusted at higher altitude. I will fill the indented cupcakes with buttercream!
The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons.[2][3] The earliest extant documentation of the term cupcake itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.[4][5]
In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small, round cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate frosting.
The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in American home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.[6][7] They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake.
A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.
They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe.[citation needed]
Cupcakes are usually baked in muffin tins. These pans are most often made from metal, with or without a non-stick surface, and generally have six or twelve depressions or "cups". They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is 3 inches (76 mm) in diameter and holds about 4 ounces (110 g), although pans for both miniature and jumbo size cupcakes exist.[20] Specialty pans may offer many different sizes and shapes.
Individual patty cases, or cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake more moist, and reduce the effort needed to clean the pan.[20] The use of liners is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.
In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a reusable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.
Liners, which are also called paper cases, come in a variety of sizes. Slightly different sizes are considered "standard" in different countries. Miniature cases are commonly 27 to 30 millimetres (1.1 to 1.2 in) in diameter at the base and 20 millimetres (0.79 in) tall. Standard-size cases range from 45 to 53 millimetres (1.8 to 2.1 in) in diameter at the base and are 30 to 35 millimetres (1.2 to 1.4 in) tall. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.[21]
In the early 21st century, a trend for cupcake shops, which are specialized bakeries that sell little or nothing except cupcakes, developed in the United States, playing off of the sense of nostalgia evoked by the cakes. In New York City, cupcake shops like Magnolia Bakery gained publicity in their appearances on popular television shows like HBO's Sex and the City.[22]
Crumbs Bake Shop, a publicly traded business running the largest cupcake shop chain in the U.S., reached its peak stock price in 2011. Declining sales, due to competition from locally owned mom-and-pop specialty stores as well as increased competition from grocery stores, caused a sharp decline in the company's prospects and stock price in 2013.[23]
Georgetown Cupcake was the first cupcakery to open in Washington, D.C. The cupcake shop gained widespread publicity after the 2010 premier of TLC's DC Cupcakes, a six-part reality show about the shop and its owners, sisters Sophie LaMontagne and Katherine Kallinis.[24]
Based in Beverly Hills, California, Sprinkles Cupcakes is owned by Candace Nelson, who is also a star judge on the Food Network's Cupcake Wars, and her husband, Charles Nelson.[25] Sprinkles is the first cupcake shop to debut a cupcake ATM, which could hold up to 350 cupcakes at one time.[26]
Cupcakes are sometimes used to celebrate and illustrate specific events or themes. Popular themes include unicorns and mermaids.[27] Holiday-themed cupcakes, such as reindeer at Christmas, are popular in grocery stores.[27]
c80f0f1006