Content

• Ingredients
• Old-fashioned cupcakes
• Black and white cupcakes
• Tiramisu Cupcakes
• Simple cupcakes
• To step
• Method 1 of 4: Make old-fashioned cupcakes
• Warnings
• Necessities

Cupcakes are delicious for dessert or as a pastry. You can serve them on any occasion, from a birthday party to a wedding. There are endless different cupcakes out there - follow these steps if you want to learn how to make cupcakes.

Ingredients

Old-fashioned cupcakes

• 150 grams of cake flour (130 grams of flour + 20 grams of cornstarch)
• 125 grams of flour
• 380 grams of sugar
• 1 tablespoon of baking powder
• 3/4 teaspoon of salt
• 450 grams of unsalted butter, in cubes
• 4 large eggs
• 240 ml of whole milk
• 1 teaspoon of pure vanilla extract
• 780 grams of icing sugar
• 120 ml of milk
• 2 teaspoons vanilla extract

Black and white cupcakes

• 320 ml of chocolate milk
• 120 ml of rapeseed oil
• 3 large eggs
• 550 grams of chocolate cake mix
• 3 tablespoons of unsalted butter
• 300 grams of marshmallow creme
• 280 grams of dark chocolate chips
• 160 ml cream
• 1 tablespoon of corn syrup
• 170 grams of vanilla icing

Tiramisu Cupcakes

• 110 grams of cake flour (100 grams of flour, 10 grams of cornstarch)
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of coarse salt
• 60 ml of milk
• 1 half vanilla pod
• 4 tablespoons of unsalted butter
• 3 whole eggs
• 3 egg yolks
• 190 grams of sugar
• 80 ml of strong coffee
• 30 ml of marsala wine
• 50 grams of sugar
• 240 ml of cream
• 225 grams of mascarpone
• 65 grams of icing sugar
• Cocoa powder

Simple cupcakes

• 125 grams of butter
• 122 grams of sugar
• 130 grams of flour
• 4 grams of baking powder
• 2 eggs
• Glaze, if desired

To step

Method 1 of 4: Make old-fashioned cupcakes

1. Preheat the oven to 165ºC.
2. Combine flour, sugar, baking powder and salt in a bowl. Mix the ingredients until well mixed, about three minutes.
3. Bake the cakes for 15-20 minutes. After 15 minutes, prick a cake with a toothpick. When it comes out clean, the cupcakes are ready and you can take them out of the oven. Check if they are cooked every 2 minutes.
4. Make the icing. You can already do this when the cupcakes are in the oven. To make icing, whisk the rest of the butter creamy with half of the icing sugar, milk and vanilla extract. Beat until smooth and gradually add the rest of the sugar until full and creamy.
5. Let the cupcakes cool. Let them cool for at least 5 minutes so that the icing does not melt.
6. Preheat the oven to 176ºC.
7. Bake the cupcakes for 18 - 24 minutes. After 15 minutes, prick a cake with a toothpick. When it comes out clean, the cupcakes are ready and you can take them out of the oven. Check if they are cooked every 2 minutes. Remove the cupcakes from the baking tin and let them cool on a rack.
8. Make the marshmallow filling. You can already do this when the cupcakes are in the oven. Place the 3 tablespoons of butter in a microwave dish. Stir in the marshmallow cream and put it in the microwave for 1 minute. Let it cool for 2 minutes and then beat it with the mixer for 1 minute until it is nice and smooth.
9. Mix the cream with the corn syrup in a small saucepan. Heat these ingredients over medium heat until boiling. Add the chocolate chips and mix until smooth. Let the mixture cool until it thickens, about 4-5 minutes.
10. Preheat the oven to 165ºC.
11. Put the cupcake papers in the cupcake pan.
12. Sift the cake flour, baking powder and salt together.
13. Cut a vanilla pod in half. Scrape out the seeds and keep them separate.
14. Heat the milk and vanilla pods and seeds in a small saucepan over medium heat. Heat it until it just starts to bubble at the edges. Then take it off the heat.
15. Beat the butter until creamy. Then leave it on for 15 minutes to harden.
16. Beat eggs, yolks and sugar together in a mixing bowl. Beat it with an electric mixer on medium speed.
17. Place the mixing bowl over a pan of boiling water. Stir the ingredients by hand until the sugar has dissolved and the whole mixture is warm. That takes about 5-6 minutes. Then take it off the heat.
18. Bake the cupcakes for 20 minutes. Turn the baking pan halfway through. Leave it in the oven until the cakes are firm in the center - you can test this by piercing a toothpick - and the edges are golden brown. Then take them out of the oven and let them cool on a rack.
19. Make the syrup. To make the syrup, mix the strong coffee with the marsala wine and sugar until the sugar has dissolved. Let the syrup cool.
20. Make the icing. Beat the cream until stiff with an electric mixer on medium speed. Now mix the mascarpone and icing sugar together until smooth. Then fold the whipped cream through the cheese mixture until well mixed.
21. Preheat the oven to 180ºC.
22. Mix the butter and sugar together until fluffy and well blended. Perhaps it is better to start with a wooden spoon, as the butter often gets stuck in the hand mixer.
23. Add the eggs one by one and mix with the mixer. The batter is now starting to thin.
24. If necessary, add icing when they have cooled and serve.

Warnings

• Don't bake the cupcakes too long, it will dry!

Necessities

• Cupcake baking pan and paper molds
• Wooden spoons
• Bowls
• Sieve
• Mixer