The additional egg yolks not only lended a deeper yellow tint to the cupcakes, they also domed slightly more than some of the other tests.
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In addition to the one whole egg called for in the control recipe, I added an additional two egg yolks to test how they affect the cupcake’s texture and flavor. Learn more about the science of cake flour and how it works in baking here. If you want to make your cupcakes softer you might consider using half cake flour, half all-purpose flour. In taste testing these cake flour cupcakes I felt that using all cake flour was too much. The texture was super fine and soft but also on the dry side with a slight crumbly feel. The cupcakes were visibly lighter in color with very domed tops. Everything else in the recipe was left as-is. Cake Flourįor this test I substituted the 1 1/2 cups (6.37 ounces) all-purpose flour in the recipe with 1 1/2 cups of sifted Swans Down brand cake flour, which weighs 5.25 ounces after sifting. Let cool for 10 minutes before removing to a wire rack to cool completely. Divide the batter between the cupcake cups, filling each about 2/3 full.īake at 350☏ for 20 minutes, or until a toothpick inserted comes out clean.
![occupation cupcake baker adding ingredients occupation cupcake baker adding ingredients](https://blog.potterybarn.com/wp-content/uploads/2015/12/newyearsthumbnail1.jpg)
Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Add the egg and vanilla and beat until combined. In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes.
#Occupation cupcake baker adding ingredients plus
Take a look at the results to see the ins and outs of cupcake baking I hope they help you discover the tricks to making your version of the perfect cupcake! Control Recipeġ 1/2 cups all-purpose flour (6.35 ounces)ġ stick (1/2 cup or 4 ounces) unsalted butter, at room temperatureġ/2 cup plus 2 tablespoons whole milk Directions
![occupation cupcake baker adding ingredients occupation cupcake baker adding ingredients](https://cdn.mycrafts.com/i/1/6/47/real-cooking-ultimate-baking-hatc-o.jpg)
I also maintained a 350☏ oven temperature and a twenty-minute baking time when applicable. To keep the results as consistent as possible, I used the same ingredients, utensils, techniques, and bakeware when applicable. From there I tested how cake flour, extra egg yolks, sour cream, oil, and a lower baking temperature affect the cupcakes. Since most cupcake recipes are very similar, I used a very basic recipe that is from no one source in particular as my control recipe. Small changes in the flour, fat, baking times, and baking temperatures, however, can result in very different cupcakes.įor this round of kitchen experimenting, I tested six batches of cupcakes to discover what makes a cupcake domed or flat, rich or crumbly, soft or slightly chewy, to help you create your version of the perfect cupcake. Homemade cupcakes are always better, and most recipes out there for basic yellow cupcakes are fairly similar. Not to mention so many have an awful crumbly or greasy texture and artificial aftertaste.
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Cupcakes are much easier than layered cakes to bake and transport, not to mention their cute size makes them the perfect indulgence for just about any occasion or holiday, like Halloween! It’s no wonder they’re so popular.ĭespite their popularity, many cupcakes you find at the grocery store bakery are either bland or cloyingly sweet. With the amount of cupcake bakeries, reality television shows, and recipes in general, it’s clear they’re here to stay. Cupcakes have proven themselves to be much more than a fleeting baking trend.