Never have I ever, made cupcakes before. Until last week.
I’ve been procrastinating to edit this video for a whole week because …..PRIORITES!
I had such a high expectation with this particular cupcake recipe. Every other step up until adding the batter into the liners went so well. At some point I might have forgotten that I was prepping cupcakes and thought Muffins are more ideal. You’ll get to see me filling the liners up to the brim like how I do when making Jumbo muffins. Damn!
You’ know what, I will not beat myself up too much. At lease we do have a new recipe that uses SUGAR FREE sweetener.
If you are very conversant in this field, please feel free to school me in the comment section below of how best I can improve. But as well, I’ll do my research in learning new tricks as I polish this recipe.
Here is my first ever attempt in cupcake making.
- 3/4 cup of buttermilk – at room temp
- 2 eggs – at room temp
- 2 teaspoons of Black Juice vanilla bean paste – Baker’s edition
- 1/4 cup of hot concentrated coffee
- 80ml vegetable oil
- 180g of all-purpose flour
- 20g of dark un-sweetened cocoa powder
- 3/4 cup of Lakanto -golden
- 1/2 teaspoon salt
- 1 teaspoon of baking soda
Important tools used:
- An oven
- Electric hand mixer
- Mixing bowls
- Measuring cups / spoons
- Weighing – digital scale
- Rubber spatula
- Ice-cream scoop
- Cup cake liners
- Cupcake tins
- Wire rack – used for cooling
Step 1: Preheat the oven at 180 degrees celsius for at least 40 mins.
Step 2: Prep the dry ingredients – In a medium bowl, place a large sieve on top and add flour, salt, baking soda except Lakanto and pass it through the sieve. This will aerate the mixture and break any lumps. Set that aside.
Step 3: Prep the wet ingredients – In a separate medium mixing bowl, crack the two eggs, using the electric hand mixture, whisk the eggs first until it gets lightly frothy. Next add the rest of the wet ingredients while the mixer is still running at a lowest speed ie: – buttermilk, veggie oil, black juice vanilla bean paste – baker’s edition. Last but not least, add in the hot coffee mixture and mix it well.
Step 4: Add dry to the wet ingredients mixture – Add the flour mixture into the wet mixture and the Lakanto, gently fold in the mixture using a rubber spatula in a circular motion, just until all the flour mixture is well incorporated, then stop mixing.
Step 5: Prep the cupcake baking tray – Assemble the cupcake liners onto the cupcake baking tray.
Step 6: Assemble the liners with the cupcake batter – Add 2/3 of the batter into each liner instead of filling them up like I did. While it bakes, they will rise. When you fill them up until the brim, they will rise up high and resemble muffins instead of cupcakes. Be careful.
Step 7: Lightly tap the tray – This is to level any air bubbles trapped.
Step 8: Bake in the preheated oven at 180 degrease Celsius for 20 to 23 mins, or until when you poke with a skewer or tooth peak, it will come out clean.
Step 9: Cooling – Once baked, remove from oven and cool for 5 mins before transferring them to a wire rack.
Step 10: Frost and decorate – by piping an American butter cream / or any other you prefer.
Side Notes on things I noticed:
- While it was warm, it was very fluffy and moist. As it continues to cool down, the top part before frosting is done, its get a little dried out which I found quite disturbing. Should this be the case? Am I being paranoid?
- The recipe called for 1-1/3 cups of sugar, but I substituted it with 3/4 cup of Lakanto (Sugar free – Sweetener of my choice). Apparently, when it comes to cake related recipes, you shouldn’t go against the recipe. Stick to it until the end.
- Cracked cakes are due to high temperatures, reduce the baking temp by 5 to 10 degrees.
Feel free to share some of your 101 tips and tricks for Cupcake making so we can all learn.
I’ll be attempting another cupcake recipe soon and will be also sharing that as well. Keep an eye out.
What are some of the TIPS & TRICKS you have when it comes to cupcake making? Let’s read them on the comment section below.