Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cup cakes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Cup cakes is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Cup cakes is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have cup cakes using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cup cakes:
- Prepare 3/4 cup (95 g) All-purpose flour (spoon & leveled)
- Make ready 3/4 tsp Baking powder
- Prepare 1/2 tsp Baking soda
- Prepare 2 Large eggs, at room temperature
- Get 1/2 cup Granulated Sugar
- Get 1/2 cup (100 g) Packed light brown sugar
- Get 2 teaspoons Pure vanilla extract
- Get 1/2 cup (120 ml) Buttermilk, at room temperature
- Prepare 1/4 teaspoon Salt
- Make ready 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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