Episode 133 - Cupcake Inspiration

A super fast and easy cupcake recipe.

Ingredients

Wet ingredients
Unsalted butter 1 Pound (at room temperature)
Granulated sugar 2 Pound
Whole eggs 1 Pound (at room temperature (about 8
Vanilla extract 1 Tablespoon
Whole milk 1 Pound , warmed
Dry ingredients
All purpose flour 950 Gram (2 pound 2 ounces)
Baking powder 18 Gram
Salt 1 Pinch
For buttercream frosting
Granulated sugar 10 1/2 Ounce
Egg yolks 10 1/2 Ounce (about 15)
Salt 1/2 Teaspoon
Unsalted butter 2 Pound (at room temperature)
Vanilla extract 2 Teaspoon

Directions

GETTING READY

1. Line cupcake pan with liner and set aside.

2. Preheat oven to 325 degree F.

MAKING

For Cupcake:

3. Cream butter and sugar together for 3-5 minutes or until light and fluffy.

4. Pour vanilla and add eggs, one at a time and beat after each addition.

5. In a separate bowl, sift together flour, salt, and baking powder.

6. Add about 1/3 of the flour mixture into the wet mixture and stir until just moistened.

7. Pour about 1/3 of the milk and mix to combine. Repeat alternating between the flour mixture and milk until all the ingredients are incorporated. Using a mixer, beat on high to get uniform batter. Do not overmix.

8. Pour batter into the prepared pan, about of the way up.

9. Pop the pan in oven and bake for 20-25 minutes or until done, rotating the pan once after 15 minutes. Remove from oven and let cool.

For French Buttercream:

10. In a large bowl, combine sugar, salt, and egg yolk. Whisk well.

11. Place the bowl on double boiler, stir constantly and warm until the mixture reaches 150-165 degree F.

12. Using an electric mixer whip the yolk mixture on medium-high speed until the bowl is cool to touch and mixture is doubled in volume (ribbon stage).

13. Add butter, a stick at a time and whip after each addition. Then beat on high speed until the mixture looks like icing.

14. Pour vanilla and mix to incorporate.

FINALIZING

15. Decorate cupcakes with buttercream as shown in the video.

SERVING

16. Serve and enjoy!

TIPS

For buttercream:

You may store at room temperature for 48 hours, in refrigerator for 7-0 days and in freezer for 6 months.

For other variation, whip in 12 ounce of room temperature cream cheese and 12 ounces of melted and cooled white chocolate and teaspoon of salt after adding the butter.

Add juice of 1 lemon to the cream cheese mixture if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 60

Nutrition Facts

Serving size

Calories 330Calories from Fat 184

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 62 mg2.58%

Total Carbohydrates 33 g11%

Dietary Fiber %

Sugars 20 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet