Professional Baker Teaches You How To Make CUPCAKES!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a plant-based alternative that works well in baking.

Start with 3/4 cup of unsalted butter and beat it with 1 1/2 cups of granulated sugar until fluffy and lighter in color.

Add 5 eggs one at a time, beating well after each addition and scraping down the bowl occasionally.

Prepare the dry ingredients: measure and sift 2 1/2 cups of cake and pastry flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Measure 1 cup of milk and 1 tablespoon of vanilla extract.

Add the dry ingredients to the wet mixture, starting and ending with the dry ingredients, mixing on low speed.

Use an ice cream scoop to portion the batter evenly into cupcake liners, filling them about two-thirds full.

Preheat the oven to 350°F (175°C) and bake the cupcakes for 18 minutes until lightly brown on top.

Check doneness by inserting a skewer; it should come out clear of any batter or crumbs.

Cool the cupcakes completely on a wire rack before frosting.

For the frosting, start with 3/4 cup of unsalted butter and sift 6 cups of icing sugar, beating the butter until fluffy.

Add 6 tablespoons of milk and 1 1/2 teaspoons of vanilla to the frosting mixture, adjusting the consistency as needed.

Use a piping bag fitted with a large, plain tip to frost the cupcakes, holding the bag from the top to prevent melting.

Decorate with plain white or colored decorator sugar as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens