Keked Cupcakes Recipe
Ingredients:
For the Cupcakes:
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1 ½ cups (190g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120ml) milk (whole milk or buttermilk for a richer flavor)
For the Frosting (Optional):
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1 cup (230g) unsalted butter, softened
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3-4 cups powdered sugar (confectioners sugar)
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1-2 tbsp milk or cream
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1 tsp vanilla extract
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Pinch of salt
Instructions:
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Line a muffin tin with cupcake liners or grease the tin lightly with butter or non-stick spray.
2. Prepare the Dry Ingredients:
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In a medium-sized bowl, whisk together flour, baking powder, and salt until combined. Set aside.
3. Cream the Butter and Sugar:
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In a large mixing bowl, use an electric mixer (or a hand whisk if you don’t have one) to cream the butter and sugar together.
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Beat on medium-high speed for about 3-4 minutes, until the mixture is light and fluffy.
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Scrape down the sides of the bowl as needed to make sure everything is incorporated.
4. Add Eggs and Vanilla:
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Add the eggs, one at a time, beating well after each addition.
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Add the vanilla extract and mix until combined.
5. Combine the Wet and Dry Ingredients:
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With the mixer on low speed, alternate adding the dry ingredients (flour mixture) and the milk to the wet ingredients.
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Start with adding about ⅓ of the dry ingredients, then ½ of the milk, then another ⅓ of the dry ingredients, the remaining milk, and finish with the last of the dry ingredients.
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Mix until just combined. Do not overmix; otherwise, the cupcakes will be dense.
6. Fill the Cupcake Liners:
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Spoon the batter into the cupcake liners, filling each about 2/3 of the way full. This will give them enough room to rise without overflowing.
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You can use an ice cream scoop or a spoon for even portions.
7. Bake:
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Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
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Be careful not to over-bake. The tops should be lightly golden and spring back when touched.
8. Cool the Cupcakes:
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Allow the cupcakes to cool in the tin for about 5 minutes.
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Then, transfer them to a wire rack to cool completely before frosting.
Optional Frosting Directions:
If you want to add a buttercream frosting to your cupcakes, here’s how you can make it:
1. Beat the Butter:
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In a large bowl, use an electric mixer to beat 1 cup of softened butter until smooth and creamy (about 2-3 minutes).
2. Add Powdered Sugar:
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Gradually add in 3-4 cups of powdered sugar, about ½ cup at a time, mixing on low speed until fully combined.
3. Add Vanilla & Milk:
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Add 1 tsp of vanilla extract and a pinch of salt.
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Mix until combined, then add 1-2 tbsp of milk or cream to reach your desired frosting consistency. Beat for about 2-3 more minutes until fluffy.
4. Frost the Cupcakes:
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Once the cupcakes have completely cooled, use a piping bag or a knife to spread the buttercream on top of the cupcakes.
Tips:
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Flavor Variations: You can add zest from citrus fruits (like lemon or orange) to the batter for extra flavor, or mix in chocolate chips, sprinkles, or dried fruit.
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Storage: Cupcakes can be stored in an airtight container for up to 3 days at room temperature. If you need to keep them longer, refrigerate them for up to a week. Allow refrigerated cupcakes to come to room temperature before eating for the best flavor.
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Decorating: For an extra special touch, add colored sprinkles or edible glitter on top of the frosting.