How to make perfect vanilla cupcakes

The trick to perfect consistently shaped vanilla cupcakes is an ice cream scoop. Use a 3 tablespoon scoop which fills the cupcake liners 2/3 full which is the perfect amount of batter for each cupcake.

Too little batter (liners 1/2 filled) and the cupcakes won’t rise over the edge of the cupcake liner.

How to make perfect vanilla cupcakes
How to make perfect vanilla cupcakes

Vanilla CUPCAKE INGREDIENTS

  1. Fresh, room temperature ingredients will up the deliciousness
  2. Mixer to make your cupcake batter.
  3. You can use either a stand mixer or a hand mixer.
  4. Beat the batter for a minute on low to get the dry ingredients mixed with the wet ingredients
  5. Move up the mixer speed to medium and beat for TWO MINUTES only. Cupcake Batter Perfection!
  6. Ice cream scoop.-Use a 3 tablespoon scoop which fills the cupcake liners 2/3 full which is the perfect amount of batter for each cupcake.
  7. Too little batter (liners 1/2 filled) and the cupcakes won’t rise over the edge of the cupcake liner. Too much batter (liners more than 3/4 filled) and the cupcakes will overflow onto the cupcake pan and turn out like a muffin.
  8. If you don’t have an ice cream scoop yet, use the 3 tablespoons of batter as a guideline for filling each cupcake liner.

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BAKING VANILLA CUP CAKE AND HOW TO KNOW IF IT’S READY

  1. Pre-heat the over to 350 degrees – the pre-heating is super important.
  2. Place the cupcake pan in the middle of the oven.
  3. Don’t have pans on two racks of the oven, if they can’t fit together on the middle rack, back the batches separately.
  4. Don’t open the oven while the cupcakes are baking.
  5. Cupcakes should take about 18 minutes to bake.
  6. You’ll know they are getting close when the top of the cupcakes aren’t glistening anymore.
  7. After 18 minutes you can open the oven and check the doneness with a wooden toothpick (it will come out clean) or by pressing down on the top of the cupcake (the cupcake will bounce back up, no indentation.)

COOLING VANILLA CUP CAKES

  1. Take the cupcakes out of the hot baking pan and have them cool on a cookie rack as soon as they are cool enough to touch (about 5 minutes.).
  2. Store  unfrosted cupcakes in the fridge if you make them the day before to  keep them fresher longer but you can also eave them out.
  3. Once frosted store them in an airtight cupcake holder in the refrigerator
  4. Take them out of the refrigerator a couple of hours before you are going to serve them because room temperature cupcakes definitely taste better than refrigerated cupcakes.

 

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