if you are searching how to make cupcakes at home then you got right place we wil describe whole proceedure how to do. here is below few steps
Step 1: Ready Ingredients
Let the butter and eggs sit at room temperature for 30 minutes. This will make the butter easier to mix. Room temperature eggs allow more air to be incorporated into your batter for a lighter texture. Set aside twelve 2½-inch muffin cups or line them with paper baking cups. Then, mix together the flour and grease. In a large bowl, mix together the flour and grease. Then, divide the mixture evenly among the muffin cups. Bake the muffins for 20 to 25 minutes, or until a toothpick or cake tester comes out clean.
Step 2: Mix Sugar & Butter
Many cupcake recipes call for beating together butter and sugar for one minute, using a hand mixer or stand mixer. This is called creaming and creates tiny pockets of air in the mixture, creating a light, fluffy cupcake. Make sure not to beat the mixture too hard. You should be careful if the butter starts to separate. This means you’ve gone too far and need to back off.
Step 3: Add Vanilla & Eggs
In most cupcake recipes, the eggs are added after creaming the butter and sugar. There are a variety of egg recipes that call for either whole eggs, just egg yolks, or just egg whites. Some recipes call for other ingredients, such as vanilla or other flavorings, to be added to the eggs. Cooking Tip: First, crack the eggs individually into a custard cup or small bowl. If you get shell fragments in your batter, you can easily remove them by fishing them out.
Step 4: Adding Wet & Dry Ingredients
In a separate mixing bowl (crate and bucket), whisk together dry ingredients like flour, salt, and baking powder. Cupcake recipes usually involve alternating the addition of dry ingredients and wet ingredients (like milk or cream), and beating between each addition. Avoid adding too much detail at once. Adding all the wet ingredients at once will cause the batter to separate, resulting in a heavy cake. Adding all of the dry ingredients at once can make the batter too thick, which can lead to overmixing. This can cause the flour to gluten-build up, which can make the cake dense and heavy.
Step 5: Fill the Cupcakes
Wondering how much batter to use per cupcake? For standard-sized cupcakes, fill cupcake liners about a quarter to a third of the way with batter. Bake the cupcakes carefully so they don’t overflow their cups and make a mess. Here are some easy ways to fill cupcake liners with cupcake batter:
If the batter is thick, use two spoons to scoop it into the cups. Using a medium ice cream or cookie scoop, spoon batter into cups. To make a pancake, fill a heavy resealable plastic bag with batter and cut a small hole in one corner. Then heat a nonstick pan over medium heat and pour the batter into the pan. Cook the pancake until it’s golden brown and cooked through. Squeeze the bag slightly to fill the cups. Insert your finger into the hole on the bag and move it to the next cup. If the mixture is thin, pour it into a large glass measuring cup. The spout on the measuring cup makes it easier to pour batter into cupcake liners.
Step 6: Bake and Cool Cupcakes
For chocolate, vanilla, and most other cupcake recipes, you’ll want to bake for 15 to 20 minutes in an oven preheated to 340°F. Test for doneness by inserting an unbendable toothpick into the center of a cupcake. If the toothpick is clean when you remove it, the cupcakes are accomplished. If a wet batter or several moist crumbs cling to the toothpick, they need to bake extended. Cool the cupcakes for 6 minutes in the pan before transferring them to a wire rack to cool completely.
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