Perfect Domed Vanilla Cupcakes

Are perfect cupcakes suppose to the flat top, or domed? I don’t know what’s the right answer to that. I think it probably depends on how you wish to decorate it. The results of my cupcake baking has been like the stock exchange. Some times it goes up till it burst at the top and some times it sinks. It varies from one recipe to another. After some research, we found recommendation on how to get the perfect domed cupcake from www.cakejournal.com (thank you Louise for your generousity in sharing all your tips) and tried out her recipe. I made my first try on a work nite, turned our perfect and our little chef got to bring them to school the next morning. This weekend we tried it again, and results were good AGAIN ! Yeah… we may have found the perfect recipe this time.

Ingredients: (Makes about 12 cupcakes)

  • 1/2 cup (113 grams) unsalted butter, melted
  • 1/4 cup (60ml) milk, warmed
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs, or 4 medium eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (optional)
  • 1 1/2 cups (195 grams) all purpose flour (we used cake flour to achieve a lighter cake)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Get ready all the ingredients. The butter should be melted. We micowaved the cut butter for about 30 seconds to melt it. For ease of preparation (and less washing for me), the flour, baking powder and salt were placed all in the same big bowl.

Add the milk to the melted butter and mix together. (I melted the butter till quite hot and added cold milk to it. This saves be the trouble of having to warm up the mik and avoids the butter from getting too cold while waiting to be mixed in). This milk butter mixture should be kept warm while waiting to be mixed into the eggs. If it has cooled down by the time it is ready to be added, try warming it up again for a few seconds in the microwave. I think the warm temperature helps to acheive the dome effect, cos on our second attempt, the butter mixture has cooled down and the dome ended up not as high as my first try.

In a separate bowl whisk the sugar and eggs and vanilla essence together until light and fluffy.  

 Add the warm butter+milk mixture into the whisked eggs+sugar and mix again.

Sift the flour+baking powder+salt into the wet mixture and mix again.

Spoon into cupcake cups or your lined tin

Bake at 170 degrees celcius for about 20 minutes. See how nicely domed they are.

Decorate them as you wish. Here are are practising our cupcake decor for our Mother’s Day cake

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