Cooks Note Converting To Cupcakes Food
GO-TO VANILLA CUPCAKES
Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
- While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
- Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
COOK'S NOTE: CONVERTING TO CUPCAKES
Number Of Ingredients 0
Steps:
- Most layer cake batters work well for cupcakes. Batter for a one-layer cake yields 12 to 15 cupcakes for a two-layer cake, 24 to 30 cupcakes. Line muffin cups with paper baking cups or generously grease and flour the cups. In a pinch, you can set foil baking cups on a cookie sheet. Fill the cups 2/3 full of batter and bake at 350°F. for 15 to 20 minutes or until tops spring back when lightly touched. Immediately remove cupcakes from the pan and transfer them to a wire rack to cool.
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- Scale your cake recipe appropriately. Plan to get about 12 cupcakes from the same amount of batter that would yield one 9-inch-round cake layer. However, this will vary based on the cake’s density.
- Prepare the batter exactly as you would for your cake. You don’t need to change a thing about the batter; cupcakes are, after all, little cakes.
- Choose a liner. If the cake is sticky, gooey, or contains large fruit chunks, choose a greaseproof or silicone liner. This will prevent the cupcakes from sticking to the liners or pulling away from the liners.
- Bake a test cupcake. How much will the cupcake rise? How long will you need to bake it for? The best way to answer these questions is to bake a single test cupcake.
- Bake the rest of the cupcakes. If your test cupcake was too short, fill the others higher; if your test cupcake overflowed, don’t put as much batter in the others.
- Cool the cupcakes. Remove the cupcakes from their tins and set them on a cooling rack to cool completely. Cooling the cupcakes in the tins can cause the liners to fall away from the cake.
- Frost the cupcakes. Whether or not your cake was frosted, you will want to frost your cupcakes (otherwise, they are just muffins). Vanilla bean buttercream frosting is an easy choice that goes with almost any cupcake flavor, and it holds that idyllic cupcake swirl.
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