Basic cupcake recipe – simple and tasty
About basic cupcake recipe
This time I will share the basic cupcake recipe. It is a moist and light, yet rich cupcake with the flavor of fresh cream and butter. It tastes a little nostalgic and is one of my favorite recipes. Therefore I’ve been making it for many years. It’s simple and tasty. So you never get tired of eating them.
Since it’s plain and simple, it goes well with any toppings such as cream, fruit etc. Also it is a delicious cupcake as it is. I often eat it as it is without putting anything on it.
I keep them in a airtight plastic container. Then, the family takes it out as a snack when they are hungry, and eats it by hand like a cookie. So it’s a casual treat at home.
I put a link to an article about cupcakes, so please read it if you like.
How to make
It contains butter and fresh cream, as well as honey, skim milk, almond powder etc. You may think that there are a lot of ingredients, but it’s not too much of a hassle to make. If you don’t have cornstarch and almond powder, you can replace them with the same amount of cake flours.
One of the characteristics of how to make it is to beat the egg. Whipping the eggs gives a light finish. Let’s briefly explain how to make it.
- Mix honey and hot water together.
- Place the fresh cream and butter in a microwave safe bowl and melt over low heat in the microwave.
- Put eggs, sugar and salt in a bowl and whisk with a hand mixer until whitish and fluffy. Then add the honey and hot water mixture and mix.
- Shift and add flour mixture (flour, baking powder, almond powder, cornstarch, skim milk) to the egg mixture. Fold it gently with rubber spatula until flour mixture is invisible.
- Scoop 2-3 tablespoons of batter and add to the bowl of butter mixture and mix until incorporated. Then add this to the batter and fold gently in until no trace of butter mixture.
- Spoon the batter into the cupcake liners and bake for about 20~25 minutes at 170C =338F degree.
Basic cupcake recipe
Equipment
- 1 hand mixer
- 3 bowls Large, medium and small
- 15 Cupcake liners or cupcake paper cups about 6.5 cm diameter
Ingredients
- 15 gram Honey
- 15 gram Hot water
- 45 gram Fresh cream (containing 35% or more fat)
- 95 gram Butter
- 135 gram Eggs (about 2 and half eggs)
- 150 gram Caster sugar of fine granulated sugar
- a pinch of Salt
- 130 gram Cake flour
- 2 gram Baking powder
- 15 gram Almond powder
- 5 gram Cornstarch
- 8 gram Skim milk powder
Instructions
- Preheat the oven to 170C =338F degrees. Place cupcake liners in muffin pans. Or you can use cupcake paper cups instead.
- Mix honey and hot water in a small bowl.
- Place the fresh cream and butter in a microwave safe bowl and melt over low heat in the microwave. Or you can put fresh cream and butter in a small saucepan and melt it over low heat.
- Put eggs, sugar and salt in a bowl and whisk with a hand mixer until whitish and fluffy. Then add the honey and hot water mixture and mix.
- Shift and add flour mixture (cake flour, baking powder, almond powder, cornstarch, skim milk) to the egg mixture. Fold it in gently with rubber spatula until flour mixture is invisible.
- Scoop 2-3 tablespoons of batter and add to the bowl of butter mixture and mix until incorporated.
- Then add this (no.6) to the batter and fold gently in until no trace of butter mixture.
- Spoon the batter into the cupcake liners and bake for about 20~25 minutes at 170C =338F degree until a bamboo skewer inserted into the center of the cupcake comes out clean.
Notes
It is delicious as it is, and you can use it in various ways, so please try it. As I put a link to another cupcake recipe below, try making it as well.
Thank you for reading and Bon Appetit!