Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cup cakes. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cup cakes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Cup cakes is something that I’ve loved my entire life. They are fine and they look fantastic.
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To begin with this recipe, we must first prepare a few ingredients. You can cook cup cakes using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cup cakes:
- Take 3/4 cup (95 g) All-purpose flour (spoon & leveled)
- Prepare 3/4 tsp Baking powder
- Take 1/2 tsp Baking soda
- Get 2 Large eggs, at room temperature
- Prepare 1/2 cup Granulated Sugar
- Take 1/2 cup (100 g) Packed light brown sugar
- Make ready 2 teaspoons Pure vanilla extract
- Prepare 1/2 cup (120 ml) Buttermilk, at room temperature
- Prepare 1/4 teaspoon Salt
- Get 1/3 cup (80 ml) Vegetable or canola oil (or melted coconut oil)
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Instructions to make Cup cakes:
- 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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So that is going to wrap this up with this special food cup cakes recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
