Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with paper bake cups.
After trying out many different recipes for cupcakes, we have found that the best cupcakes are those made from scratch. While there are some delicious premade mixes, nothing beats a cupcake made with love from scratch.
Sift together the flour, baking powder, and salt; set aside.
Assuming you would like an article discussing the importance of sifting flour:
Sifting flour is often overlooked in recipes, but it is an important step in the baking process. Sifting helps to aerate the flour and remove any lumps or clumps that may be present. This results in a lighter, fluffier final product. Cupcakes in Singapore allow the sifting process to have much better-tasting cupcakes.
In addition to aerating the flour, sifting also helps to distribute the other ingredients evenly throughout. This is especially important with leavening agents like baking powder and baking soda. Without proper distribution, these ingredients can create hot spots in your baked goods which can lead to uneven cooking and less-than-desirable results.
So next time you are getting ready to bake, don’t skip the step of sifting your flour! Your cakes, cookies, and other treats will thank you for them.
Cream together the butter or margarine and sugar until fluffy. Add eggs one at a time, beating well with each addition. Add the vanilla extract and beat well again.
In a large bowl, cream together the butter or margarine and sugar until fluffy. Add eggs one at a time, beating well with each addition. Add the vanilla extract and beat well again.
In another bowl, combine the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
Divide the dough in half, and wrap each half in plastic wrap. Refrigerate for at least 2 hours (or overnight).
When you’re ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one-half of the dough to about 1/4 inch (6 mm) thickness. Cut out shapes with cookie cutters and transfer them to the prepared baking sheet. Repeat with the remaining dough.
Bake for 8 minutes in the preheated oven, or until cookies are lightly golden brown around the edges. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Beat until just blended. Do not overmix!
When it comes to baking, one of the most important things to remember is not to overmix the batter. This is especially true when you are adding dry ingredients to a creamed mixture. You want to add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat until just blended. Doing this will ensure that your baked goods will be nice and fluffy, and not tough and dense.
Fill muffin cups about two-thirds full with batter. Bake at 375 degrees F (190 degrees C) for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
To ensure your cupcakes are the perfect size and shape, always fill the muffin cups about two-thirds full with batter. This allows for the cake to rise evenly and prevents any spillover. When baking, always start at a lower temperature like 375 degrees Fahrenheit and check on your cupcakes frequently. A good rule of thumb is to insert a toothpick into the center of the cupcake– if it comes out clean, they’re done!
