Girl-23 - baking can be a tricky thing, I find my skills vary depending on the type of oven I'm cooking in, While cupcakes are generally a pretty easy thing to make, I tend to cheat if I know I need them to work first time - I use packet mix...! I find the Greens mixes to be really good, and I've only messed up one batch out of about 30 made. Not sure if going to the shops to get a mix is an option?
Whenever I grocery shop, I keep an eye out for packs on special, and when they are, I stock up so I've got back up supplies in my pantry.
Now if only I didn't have blasted gestational diabetes, I'd be out in the kitchen making a batch to eat right now!!!
When making cupcakes there are a few things you need to remember for the perfect cupcake....
Beat sugar and butter together well untill light and fluffy. Slowly incorporate the eggs, one at a time. Then when adding the milk (I normally add the vanilla to the milk), flour add them in thirds ie. a third of flour and milk, mix till combined, add another 1/3 flour and milk, mix gently till combined etc. Be carefully not to over beat or this will toughen the cupcakes.
If you have a wooden spoon you could use that. It probably will take about 5 minutes or so to get the butter and sugar creamed, but if you leave it out so it's at room temperature it would be fine
Directions:Prep Time: 15 minsTotal Time: 35 mins
1 Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar mixture, alternately with the milk, beginning and ending with the flour mixture, beating well after each addition. Stir in butter and vanilla. Spoon into greased muffin pans, filling 2/3 full.
2 Combine sugar and cinnamon and sprinkle evenly over muffins.
3 Bake at 375°F for 15-20 minutes.
Looking at that ratios in the recipe, you could swap plain flour and the baking powder for 1 cup of self raising plus 1 cup of plain flour.
(You can make self raising flour by adding 2 teaspoons of baking powder to plain flour).
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