Content

• Troubleshooting: Repairing Your Cupcake
• Warning
• What you need

Add 4 bars of unsalted butter to the mixture. Mix until butter is covered in dough.

Add 4 large eggs to the mixture, one at a time. Add each egg until the eggs are well mixed in the mixture.

Add 1 cup of whole milk and 1 teaspoon of vanilla essential oil to the batch. Mix the ingredients well until completely blended, taking the time to scrape the dough down so that none of the ingredients stick on the sides of the bowl.

Fill 2/3 of each mold with the dough. This will give the cake enough space to hatch.

Decorate the cake with buttercream frosting. Use a spoon or spatula to spread a lot of cream over the top of the cupcake.

Use cake. Enjoy these yummy cupcakes any time at room temperature. advertisement

Method 2 of 5: Baking White and Black Cupcake

1. 

   
   
   Line the paper molds into 24 muffins, each 6.4 cm in diameter. Set aside the mold.

2. 

   Combine the chocolate milk, cooking oil, eggs, and cake powder mixture in a large mixing bowl. Put 1 1/3 cup of chocolate milk, 1/2 cup canola oil, 3 large eggs, and 550g dark chocolate cake mix in a bowl.

3. 

   Mix the ingredients well. Mix them together using the mixer on slow speed for 30 seconds. Use a rubber spatula to cut into a bowl and beat the mixture at medium speed for 2 minutes.

4. 

   
   
   Scoop the batter into a prepared muffin mold. Using a spoon to scoop about 2/3 of the cake mold, the cake will have enough space to hatch.

5. 

   Make a small slit about 1.27 cm long in the center of the bottom of each cake. Cover the marshmallow candy into the whipped cream bag. Getting filling in the slots of each cake.

6. 

   Dip the top of the cupcake into the chocolate mixture. Use a flattened knife if needed. Then, put the cupcake on another stencils and let the chocolate harden a bit.

7. 

   Scoop the vanilla butter cream to cover the ice cream catcher. This bag should have a small round top. Make more rounds around the center of the cake - each round should intersect a little. Then wait a few minutes for the chocolate mixture to form.

8. 

   Use cake. Enjoy this delectable dessert, which can be served with a cup of milk. advertisement

Method 3 of 5: Cupcake Tiramisu

1. 

   Use a sieve to filter the milk mixture into the bowl. Throw away the vanilla pods.

2. 

   Beat the mixture with a mixer over high heat. Continue beating until the mixture is light yellow, fluffy, and thick enough to hold a long strip for a few seconds when you pick it up.

3. 

   Mix the flour mixture into egg mixture into three batches. First, stir 1/2 cup of flour into the milk mixture to thicken the milk mixture, then mix the milk mixture into the remaining batch until all ingredients are gone.

4. 

   Scoop the dough full 2/3 of each mold. Cupcake will have enough space to hatch. Divide the batches evenly into each mold.

5. 

   Spread syrup on top of the cake. Continue doing this until all the syrup has been used. Allow the cake to soak up the liquid for 30 minutes.

6. 

   Catch lots of cream to cover the cake. Leave the cake overnight in the refrigerator and in a sealed container to allow it to shape.

7. 

   Use cake. Sprinkle a layer of cocoa powder over these yummy cakes and enjoy anytime. advertisement

Method 4 of 5: Cupcake Year of the Material

1. 

   Add the flour and baking soda mixture in small portions and mix well. Once mixed, batch dough will Pretty thick, don't worry about it and just soften the dough by mixing faster.

2. 

   Scoop the prepared batches into small cupcakes and bake in preheated oven for about 20-25 minutes.

3. 

   Spread the sugarcream or buttercream over the cupcake and use the cake. advertisement

Method 5 of 5: Other Types of Cupcake

1. 

   Make chocolate cupcake. Bake simple chocolate cupcakes with a small amount of chocolate healthy enough.

2. 

   Make vanilla cupcake. Make delicious vanilla cupcakes with eggs, flour, a few other ingredients, and whipped cream to your liking.

3. 

   Make vegetarian cupcake. Bake delicious vegetarian cupcakes if you're a sweet vegetarian. Replace fresh milk with soy milk and some other changes, you will have a vegetarian cupcake immediately.

4. 

   Make Smore cupcake (baked chocolate and marshmallow sandwiches). If you love the delicious ingredients in Smore cakes, like chocolate and graham crackers, then you will love making this cupcake. Cover the cake with a creamy marshmallow marshmallow. advertisement

Troubleshooting: Repairing Your Cupcake

• My cupcake is flat ... Make sure you add baking powder to your batch, the baking powder is your cupcake builder. You have to scoop enough flour into the baking pan, the cake will not bloom enough if there is less flour. Also, take care not to over-mix the dough. Mixing the dough too much will cause the dough to bottle and the cake won't bloom. When all of the ingredients are mixed, stop.
• My cupcake is dry ... Next time, check the amount of flour you put in the mixture. Wet ingredients can be absorbed into the dough when you add too much powder, causing the cupcake to dry.The cupcake can also dry out if you don't add enough butter or eggs to the mixture. Do not forget to check the oven temperature, baking too long can dry the cake because the temperature will make the moisture in the ingredients lose.
• My cupcake is oily ... Make sure you use the right amount of butter, too much butter will make the cake more oily. Another trick is to mix the butter well, the butter lump in the dough will make the cake oily and lose its taste.
• My cupcake keeps breaking ... Remember to let the cupcake cool down before cutting it. If the cake still breaks, try mixing buttercream or sugarcream with cake batter to create a sticky consistency. Next time try adding water to the batch. Adding walnuts to the dough can also help keep the cake in shape.
• My cupcake is alive ... Perhaps you took the cake out of the oven too soon. Let's put the cake back in the oven. Stick a toothpick into a cake to check it's done. If the edge of the cake is brown and the center is still alive, wrap the edge with foil. Later, make sure you heat up the oven properly, or bake it in the oven for another 5 minutes. Every oven is different, so baking isn't always accurate.
• My cupcake was burnt ... ' Make sure you bake within the time indicated above. If you did this correctly, check the accuracy of the oven thermometer and how it was used to see if it is correct. Another tip: Dark baking molds often make cupcake yellow faster, try using a light colored one.
• My cupcake got stuck in the mold ... Fortunately, you can still get the cake out. Use a knife to make a circle around each cake and gently turn the baking pan upside down. In the future, be sure to use a non-stick mold if you don't use a paper mold before baking. If you have already used it, you should probably scoop out less flour. Another good tip: Try using paper molds when making cupcake, which will keep the dough from sticking to the mold.

Warning

• Do not bake the cake for too long or it will dry out.

What you need

• 12 Tin Cupcake Molds
• Wooden Spoon
• Bowl
• Baking tray
• Sieve