Jun
1

Another cupcake recipe

Earlier on I had given a recipe for cupcake, the ingredient was :

3 eggs
1 cup butter (softened)
3/4 cup caster sugar
1/2 cup of milk
1 1/2 cup of self-raising floor
1 teaspoon vanilla essence

The cupcakes made using this recipe is really delicious, it’s moist and had a full butter flavour. However, there are times when I made this recipe, I encountered problems with the cupcakes not sticking to the cupcake paper/ liners. This is quite frustrating sometimes. The cupcakes came out nice and fluffy, but after it is cool, the papers start slipping off. I have tried to reduce the butter content and the oven temperature, but I still get this problem now and again.

So, today I tried a different recipe. I got this from Wilton’s website. It’s a basic yellow cupcake recipe.

Ingredients
  • 3 cups sifted cake flour ( I use all purpose)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 2/3 cup butter or margarine
  • 2 eggs
  • 1 1/2 Pure Vanilla Extract (vanilla essence also can..)
  • 1 1/4 cups milk
Yield: Makes about 12 standard cupcakes.
Directions
  1. Preheat oven to 350°F.
  2. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.
  3. Sift together flour, baking powder and salt; set aside.
  4. Cream sugar and butter together until light.
  5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
  6. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
  7. Continue beating one minute.
  8. Pour into prepared pan.
  9. Bake 20-25 minutes or until toothpick inserted comes out clean.
  10. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

cuppiesyellowcake.JPG

The cupcakes do rise a bit, so I only put about 3/4 full coz I didn’t want a high dome shape. I’m happy with the results. The colour is slightly pale due to the low butter content. I must admit it doesn’t taste as rich and moist as my first recipe. But if you are making a big batch, this recipe is really reliable. The cupcake liners doesn’t come off easily and the texture is quite firm (doesn’t shrink once it is cooled). Perfect for decorating. Since I’m baking a lot of cupcakes for my classes, I think I will stick to this recipe from now on.

Anyway, if you have any tips on baking cupcakes, I would love to hear from you. I bought an electric oven recently, and am still in a trial and error mode, to figure out the right temperature and so on. I find that baking cupcakes in the electric oven takes longer than my gas oven. I wish I had bought a gas oven instead :( . I guess both have its pro and cons.

I’m off to Sungai Petani tomorrow, that’s like a 4 to 5 hours drive from KL… will be there until this Thursday, to accompany my hubby on his outstation duties. I will miss my cake decorating :cry: but I’m really looking forward to having the Mee Udang at Sg. Dua ! Dieting to see my students on Friday the 6th. :lol:

 

farra says:

salam k min…f dah try resepi yellow cupcake akak…kenapa masa panas sgt sedap tapi bile sejuk mcm muak sikit la kak..ke f salah guna susu…k min leh suggestkan jenama susu n butter yg sesuai tak for cake n buttercream..tq kak

snorliza says:

salam Min, I’ve just got to know about yr blog recently. Very interesting and you’re very kind to share your recipe and experience. I’m a beginner and tengah in trial to get a good cake…yesterday cuba buat choc moist cake. Cake is nice but not moist. Cud it be because of the flour, the bakery person propose to use high ratio flour since there’s no superfine flour in the shop. Your kind advise is really appreciated..

izanman says:

salam perkenalan kak min… izan dah copy yeloow cupcake resepi…

masalah yang sama juga ….cupcakes slipping of.. insya allah nak cuba resepi sis min kat ats tu lak..tq so much

Min says:

Wkmslm Ummu, pakai fresh full cream milk yg dlm kotak tu..

Ummu Fatihah says:

salam kak min..nak tanya…

resepi kak min tu….susu tu…susu tepung yg dibancuh atau fresh milk yg dlm kotak tu …tanx

Min says:

Thanks Ahmootha, W3n and Cakelaw for your comments.

Cakelaw says:

Thanks for sharing these recipes Min – it’s always good to have a few really good cupcake recipes under your belt.

w3n says:

i’ve tried your recipe…the 1st one…
n it turned out to b nice n well without any problem…
n i am really glad!!
it was way better compared to another recipe i used that the cupcakes turned out to b stiff n upset me…haha!!
n yea…using glace icing for the topping was too sweet…
maybe kids will like it but for me…i am abit afraid of eating my cupcakes…haha!! i bake for others instead…

Ahmootha says:

Thanks for recipe will try, and good to hear that your classes are in demand!

Min says:

Terima kasih byk Tat & Aishah.. I’m so happy getting this feedback from you. Thanks again. Thanks also Yazora.

aishah says:

min, I did my butter cake yesterday, same recipe macam wiz bagi, I tukar flour to self raising & omitted baking powder & followed tips yang wiz bagi…cantik kek nya

tat says:

sorry, the recipe above is called butter cheese cake

tat says:

min, try this recipe from bagus. i’ve tried it 2 days ago. mmg sedap. tp i pun experience the same prob like urself. it baked full and well but once its cold, it shrinks. maybe i’ve over beated it like wiz mentioned. i pun tengah try few recipes just to see which came out perfectly. but above all, i can say that this recipe mmg sedap and worth trying.

butter cream cheese:

60gm butter
100 gm cream cheese
200gm castor sugar
5 nos egg
210 self rising flour

reheat oven at 170C (as for my electric oven i go for 200C, u guys must know ur own oven’s best temperature).

beat the butter, cream cheese and sugar. once its fluffy, add in egg one at a time. lastly put in the flour.

happy trying

min, i will definitely try your yellow cuppie recipe. moist is nice to eat but on its own, they are not very pleasing to look at :). thanks min

Min says:

Wiz, thanks very much for sharing your recipe. From the recipe I can tell it will be a moist and yummy butter cake. Will surely try this recipe. Is it suitable for cupcakes too ?

Yozora, I think the problem might be because it is moist, the eggs, butter and milk. Try the yellowcake recipe, you might like it. I’ve kept the cuppies overnight, they are still ok the day after.

hi min. i simply have to try your recipe as my cupcakes are nice when they are fresh out from the oven. but overnight, they turn kind of sticky.don’t know why??

wiz says:

The trick for me Min is to never beat the batter after the creaming stage. I only fold it. Over beating the batter would result in shrinking cakes. This is the recipe I always use for my butter cake, this was also the same recipe I grew up on.

250gm butter,
200gm sugar,
4 large eggs.
1 teaspoon vanilla

250gm flour
1 tspoon baking powder,
a pinch of salt,
1/3 cup to 1/2 cupof milk(if letak whipping cream lagi sedap)

Beat till your hands ache then put in eggs one by one. Fold in the dry ingredients alternating it with the milk. The last portion must end with the flour.

Hope this helps.