I'll start things off with the basic fluffy vanilla cupcake
I've got three quarters of a cup of unsalted butter
And I'm going to beat that with a cup and a half of regular sugar
There! I can see that the butter and sugar has turn a little fluffier but also a little lighter in color
So that's my sign that it's time to add the eggs
I've got five eggs
So I add them one at a time
Beating well after each addition
And then scrapping down the bowl now and again so I get right to the bottom and everything is nice and smooth
Now it's time to get the dry ingredients ready
Cake and pastry flour is a key ingredient in making a fluffy, light cupcake
This recipe takes two and a half cups
I measure first and then sift
Two teaspoons of baking powder
Just a quarter teaspoon of salt
I measure a cup of milk
A full tablespoon of vanilla
What's important for a nice smooth batter that bakes into a fluffy cupcake
Is to start by adding dry ingredients and end with the dry ingredients
And I do this on lower speed
There we go! A basic vanilla cupcake batter
I find it using an ice cream scoop gives me even portioning
So that way no one's arguing about who has a bigger cupcake
Here we go! 24 cupcakes
I've preheated the oven to 350 and these cupcakes take 18 mins until they're done
They'll be just lightly brown on top
As the cupcakes bake, they rise up to fill the paper cups
and then just turn a light golden brown on top
Ummm!
I can smell that vanilla
Now, you check the doneness of cupcake just like you do cake
You insert a skewer
When it comes clear of any batter or crumbs
You know the cupcakes are done
It's important to cool your cupcakes completely
I have some already cooled and put on a rack
All ready for frosting
So this is the fun part
Making the frosting and decorating the cupcakes
So, I'm starting with three quarters of a cup of unsalted butter
I sifted six cups of icing sugar
So first I'll beat the butter, to make it nice and fluffy
And six cups is a lot of icing sugar
And so make sure you start the mixer on low speed first
The real secret to a very fluffy cupcake frosting is to add six tablespoons of milk
This lightens up the texture and consistency of the frosting
I'll add a teaspoon and a half of vanilla
And after the added two cups, then I can play with the consistency until I know that it just perfect to pipe on top of the cupcakes
If you've made your frosting ahead of time and stored it chilled
You can use it again
Bring it up to room temperature and if you find it's seperated or split a little bit
Just simply beat it with additional two tablespoons of butter and icing sugar
and you'll find, it will come back to that fluffy state you had the first time
Alright!
Now I've got a piping bag fitted with a large, plain tip
We're starting with the basics here.
Getting comfortable with the concept of the cupcake and the icing
Just scoop this in
To keep your butter cream frosting from melting, it's important to hold your piping bag from the top
Not right around the frosting
And then guide with your hand over the tip
And just remember, if you're a novice cupcake baker
That your mistakes are erasable
Just scrape off the frosting and start again
And for a little finish,
You can use a plain white or even a colored decorator sugar
Right on top
There we go!
A simple but delicious fluffy vanilla cupcake