Cupcakes are easily one of the more popular baked goods that mommies and bakers this side of the planet prefer to make. After all, cupcakes are really just really miniature cakes that require less baking time and are easy to consume without the need for utensils.
Watch this step-by-step video that When In Manila made with a little help from The Maya Kitchen and Maya Hotcake Mix. We’ve also listed some guidelines in ensuring that your venture into cupcake baking is not only fun, but successful as well.
Pre-heat your oven.
Turn on your oven as you start mixing the batter. This gives you enough time to reach the temperature you need. Use an oven thermometer for accuracy.
Prepare ingredients beforehand.
Butter and eggs should be at room temperature before you do any mixing. This will make them incorporate into the batter properly.
Line your cupcake pan.
Prep your cupcake pan. Use paper liners and a light coating of cooking oil or spray onto the pan to keep your cupcakes from sticking to the pan.
Sift dry ingredients.
Sifting removes any remaining lumps in the dry ingredients and introduces some needed air into the mix. Check the recipe to see whether you should measure flour before or after sifting.
1 cup flour, sifted = measure 1 cup of flour, then sift.
1 cup sifted flour = sift flour before measuring in a cup.
Combine wet and dry ingredients.
Combine your ingredients as instructed in the recipe. Mix the batter completely until all flour streaks are gone. Do not overmix as you want your cupcakes to be light and fluffy, and not dense.
Fill cupcake pan.
Divide the batter equally between cups using an ice cream scooper. If not available, a spoon or spatula will do.
Bake at once.
Put your filled cupcake pan into your pre-heated oven immediately. You will lose leavening power if you let your mixture sit on your kitchen table. This means your cupcakes will not rise as much.
Rotate your pans.
Make sure heat is distributed evenly by rotating your pans about halfway through the specified baking time.
Check if your cupcakes are done.
About 5 minutes before the recipe says your cupcakes are done, use a toothpick to make sure there is no wet batter as you pull it out. Bake for a few more minutes if still wet.
Cool down.
Leave your baking pan on your kitchen counter for 10 minutes, then gently remove the cupcakes. Place them on a rack to cool completely before frosting and decorating.
Easy right? Well maybe not THAT easy, but it is simple enough that even a child could do it, as long as they follow the recipe. With a little practice and lots of patience, you will be churning out cupcakes that look perfect and taste simply delicious!
