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.
Vanilla CUPCAKE INGREDIENTS
- Fresh, room temperature ingredients will up the deliciousness
- Mixer to make your cupcake batter.
- You can use either a stand mixer or a hand mixer.
- Beat the batter for a minute on low to get the dry ingredients mixed with the wet ingredients
- Move up the mixer speed to medium and beat for TWO MINUTES only. Cupcake Batter Perfection!
- 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. Too much batter (liners more than 3/4 filled) and the cupcakes will overflow onto the cupcake pan and turn out like a muffin.
- If you don’t have an ice cream scoop yet, use the 3 tablespoons of batter as a guideline for filling each cupcake liner.
BAKING VANILLA CUP CAKE AND HOW TO KNOW IF IT’S READY
- Pre-heat the over to 350 degrees – the pre-heating is super important.
- Place the cupcake pan in the middle of the oven.
- Don’t have pans on two racks of the oven, if they can’t fit together on the middle rack, back the batches separately.
- Don’t open the oven while the cupcakes are baking.
- Cupcakes should take about 18 minutes to bake.
- You’ll know they are getting close when the top of the cupcakes aren’t glistening anymore.
- 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
- 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.).
- 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.
- Once frosted store them in an airtight cupcake holder in the refrigerator
- 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.