Cupcakes
The difference is not in the ingredients, but the DIRECTIONS (also known as the METHOD). We use the creaming method to make cupcakes, so these instructions will be shown even though the PDF includes instructions for BOTH cupcakes and muffins.Scaled Ingredients
- 75 g yeast
- 83 g milk, whole
- 48 g sugar, granulated
- 0.3 g sea salt
- 1.5 g extract, vanilla
- 58 g mix-ins
Portions
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Directions
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Preheat Oven to 350 F.
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Combine softened butter and sugar in your mixing bowl and cream together until the mixture looks fluffy and light and you cannot see sugar crystals in the butter any longer.
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Add the eggs slowly, mixing so they are well combined. This is done so the liquids and the fats can be combined and not separate and is the most important step of this method!
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Add the dry and wet ingredients to the fat by alternating. Add a little dry, then a little wet, and repeat.
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Add mix-ins on lowest speed for about 3-5 seconds, then fill muffin cups to the top or put in a greased baking pan and bake as a cake.
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Bake at 350 F until the middle of the cupcakes or cake reach 200 F. 15-24 minutes for cupcakes, 40 - 50 minutes for cake.
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Remove from oven and let cool before eating or frosting.
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