Basic Cupcake
Simple to make with a round, charming shape, this is the foundation for all variations.
Ingredients
cake flour
100 g
baking powder
1 tsp
unsalted butter (softened to room temperature)
70 g
granulated sugar
60 g
salt
a pinch
milk
50 ml
egg (brought to room temperature)
1
Instructions
1
Soften Butter
Butter is softened at room temperature. It is ready when you can press a dent into it with your finger. Preheat the oven to 180 degrees.
2
Sift Dry Ingredients
Place a sieve over a mixing bowl, pour in cake flour and baking powder. Lift the sieve to sift the dry ingredients into the bowl.
3
Cream Butter
Soften the butter at room temperature until it is indented when pressed with a finger, then transfer to a large mixing bowl. Beat with a whisk until it turns pale and has a creamy consistency.
4
Add Sugar and Salt
Add granulated sugar and salt, then mix thoroughly with the whisk.
5
Add Egg
Add the beaten egg, mix well with the whisk until fully combined with the butter mixture.
6
Add Dry Ingredients
Add 1/3 of the sifted dry ingredients (cake flour + baking powder). Use a rubber spatula to fold the mixture from the bottom of the bowl upwards, mixing quickly until just incorporated.
7
Alternate Milk and Dry Ingredients
Add half of the milk → 1/3 of the dry ingredients → half of the remaining milk → 1/3 of the remaining dry ingredients. Use the folding technique to mix from the bottom of the bowl upwards quickly. Stop mixing when no dry powder is visible.
8
Bake
Place paper cupcake liners in a muffin tin. Use two spoons to divide the batter equally into the liners. Bake in the preheated 180 degree oven for 30 to 35 minutes. Insert a bamboo skewer into the center; if it comes out clean with no batter sticking, the cupcakes are done.
