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A cupcake (also British English: fairy cake; Hiberno-English: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person. Say bye to Winter and hello to new and unique Spring cupcakes! Make delicious cupcakes with this easy recipe, perfect for everyday baking and occasions.
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Ingredients Cup cakes:
- Prepare 3/4 cup (95 g) of All-purpose flour (spoon & leveled)
- Provide 3/4 tsp of Baking powder
- Make ready 1/2 tsp for Baking soda
- Give 2 - Large eggs, at room temperature
- Get 1/2 cup Granulated Sugar
- You need 1/2 cup (100 g) of Packed light brown sugar
- Get 2 teaspoons for Pure vanilla extract
- Give 1/2 cup (120 ml) - Buttermilk, at room temperature
- Give 1/4 teaspoon - Salt
- Prepare 1/3 cup (80 ml) for Vegetable or canola oil (or melted coconut oil)
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Cup cakes how to cook:
- Preheat the oven to 350°F (177°C). Line a 12-cups muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Frost cooled cupcakes, however, you'd like. I used Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
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