How to Make Cupcakes

36,534 views

Published on

A step-by-step guide on how to make cupcakes.

Published in: Self Improvement
0 Comments
4 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
36,534
On SlideShare
0
From Embeds
0
Number of Embeds
524
Actions
Shares
0
Downloads
375
Comments
0
Likes
4
Embeds 0
No embeds

No notes for slide

How to Make Cupcakes

  1. 1. How To Make Cupcakes By Meghan Gates LSC 772
  2. 2. Learn To Make Cupcakes • This presentation is for beginning bakers who want an introduction to a basic, homemade cupcake recipe. • By the end of these presentation, you will be able to make simple cupcakes, fast and easy. • They will also be tasty.
  3. 3. Step 1: The Recipe • First, find a recipe you want to make. • Recipes are available online or in cookbooks. • For this project, we will be making simple vanilla cupcakes with buttercream frosting. • Download the recipe! It will also be presented on the following slides.
  4. 4. Step 1: The Recipe - Ingredients Cupcake Ingredients Frosting Ingredients 12 tablespoon unsalted butter, room 1 cup unsalted butter, room temperature temperature 1 and 2/3 cups sugar 6 to 8 cups confectioners‘ sugar (also called powdered sugar) 2 large eggs 2 and 2/3 cups all purpose flour ½ cup milk 1 ½ teaspoons baking powder 1 tsp. vanilla extract ¼ tsp. salt Note: 1 cup buttermilk Tablespoon = tbsp. Teaspoon = tsp. 1 tbsp. vanilla extract
  5. 5. Step 1: The Recipe - Directions Cupcake Directions • Preheat oven to 350⁰F. Line 24 muffin cups (two trays) with paper liners. • In a large mixing bowl, cream together butter and sugar. When light and fluffy, beat in the eggs. • In a medium mixing bowl, whisk together flour, baking powder and salt. • With a mixer on low blend in half of the dry ingredients. When no streaks of flour remain, add in buttermilk and vanilla extract. Mix on low until combined. Pour in the rest of the dry ingredients. Mix until no streaks of flour remain. • Divide evenly into prepared muffin cups, filling each about 2/3 full. • Bake for 22-24 minutes, until a tester inserted into the center comes out clean and the top springs back when lightly pressed. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely before frosting.
  6. 6. Step 1: The Recipe - Directions Frosting Directions • In a bowl, beat butter until smooth and creamy. With the mixer on low speed, add 3 cups sugar. Add each one at a time, mixing until no streaks of sugar remain. • Add in milk and vanilla; mix until light and fluffy. Add in 3 more cups of sugar. Add each one at a time and mix until no streaks remain. • For stiffer frosting, add up to 2 additional cups of sugar. Food coloring may be mixed in at the end for color.
  7. 7. Step 1: The Recipe – Hints! • It’s easier to use a recipe that is printed out on one sheet of paper. • Print your recipe out or scan and print a page from a cookbook. • Don’t forget to read the recipe before you start.
  8. 8. Step 2: Gather Your Tools • For a pain free baking experience, gather all your equipment and ingredients before you begin. • This will give you a chance to purchase equipment and ingredients you may be missing before you starting baking.
  9. 9. Step 2: Gather Your Tools The tools you will need for this recipe are: • Muffin Tins •Mixer (Standing or Hand-Held) •Mixing Bowl •Measuring Cups •Measuring Spoons
  10. 10. Step 2: Gather Your Tools The tools you will need for this recipe are: • Second Mixing Bowl • Wisk • Spatula
  11. 11. Step 2: Gather Your Tools The tools you will need for this recipe are: • Wire Cooling Rack • Oven Pads or Mitts
  12. 12. Step 2: Gather Your Tools … or your forget the paper liners… And don’t ingredients.
  13. 13. Step 3: Making the Cupcakes • Preheat oven to 350⁰F. • Line 24 muffin cups (two trays) with paper liners.
  14. 14. Step 3: Making the Cupcakes • In a large mixing bowl, cream together butter and sugar. • Hint! Use a spoon to level the sugar.
  15. 15. Step 3: Making the Cupcakes • When light and fluffy… • … beat in the eggs. • Hint! It helps to scrape the sides of the bowl with a spatula. • Beat until mixed.
  16. 16. Step 3: Making the Cupcakes • In a medium mixing bowl, whisk together flour, baking powder and salt. • Hint! Measure the flour in the sink to make clean up easy.
  17. 17. Step 3: Making the Cupcakes • With a mixer on low, blend in half of the dry ingredients. • When no streaks of flour remain… • … add in buttermilk and vanilla extract. • Mix on low until combined.
  18. 18. Step 3: Making the Cupcakes • Pour in the rest of the dry ingredients. • Mix until no streaks of flour remain.
  19. 19. Step 3: Making the Cupcakes • Divide evenly into prepared muffin cups, filling each about 2/3 full. • Hint! Fill empty muffin cups half-way with water for even baking.
  20. 20. Step 3: Making the Cupcakes • Bake for 22-24 minutes… • … until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
  21. 21. Step 3: Making the Cupcakes • Cool in pan for 2 to 3 minutes, then transfer to a wire rack to cool completely before frosting.
  22. 22. Step 4: Making the Frosting • Collect your tools: – Mixer – Mixing Bowl – Spatula • And Ingredients
  23. 23. Step 4: Making the Frosting • In the bowl, beat butter until smooth and creamy. • With the mixer on low speed, add 3 cups sugar one at a time, mixing until no streaks of sugar remain.
  24. 24. Step 4: Making the Frosting • Add in milk and vanilla; mix until light and fluffy • Add in 3 more cups of sugar. Add each one at a time and mix until no streaks remain.
  25. 25. Step 4: Making the Frosting • If desired, add food coloring to the frosting. • Mix until the color is even throughout. • For stiffer frosting, add up to 2 additional cups of sugar.
  26. 26. Step 5: Decorating • Hint! For a shortcut, used premade frosting. • Frosting may be spread with a knife or a pastry bag with decorating tips. • For this presentation, we will use a pastry bag.
  27. 27. Step 5: Decorating • Unfold the bag and, making a loose “C” with your hand, grab it around the middle. • Fold the top of the bag down over your hand. • Fill the bag a third of the way with frosting.
  28. 28. Step 5: Decorating • Twist the bag closed. • To use, squeeze with gentle pressure, twisting the bag as you go. • Hint! Practice on a piece of wax paper first. The frosting can be scraped up and reused.
  29. 29. Step 5: Decorating • Hint! No pastry bag? Just snip the corner off a plastic bag and fill with frosting. • For a classic look, simply create a spiral of frosting (starting from the outside). Use multiple layers for higher caps of
  30. 30. Step 5: Decorating • Hint! Have fun. Frosting errors can be scrapped off and you can start again. • Frost your cupcakes: - With a pastry bag - Plastic bag - Knife
  31. 31. Step 6: Enjoy!

×