Hamdi Saidani This delicious cupcake recipe by Joanna Gaines is quick, simple, and perfect for any occasion. With a light, fluffy texture and a hint of creamy vanilla, these cupcakes are easy to whip up using common pantry ingredients. Perfectly versatile, you can top them with your favorite frosting or keep it simple with fresh berries and cream!
Recipe Ingredients:
- 1 cup plain / all purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 2 large eggs (50 – 55g / 2 oz each), at room temp
- 3/4 cup caster / superfine sugar
- 60g / 1/4 cup unsalted butter , cut into 1.5cm / 1/2” cubes
- 1/2 cup milk , full fat
- 2 tsp vanilla extract , the best you can afford
- 1 1/2 tsp vegetable or canola oil
How To Make Cupcake Recipe?
- Preheat the oven: Preheat your oven to 180°C / 350°F (160°C fan) and place the rack in the middle. Line a muffin tin with cupcake liners.
- Prepare the dry ingredients: In a large bowl, whisk together 120g / 1 cup flour, 1 1/4 tsp baking powder, and 1/8 tsp salt. Set aside.
- Warm the milk and butter: Place 60g / 1/4 cup butter and 120ml / 1/2 cup milk in a heatproof jug. Microwave for 2 minutes or until the butter melts. Do not let the milk boil. Cover to keep warm.
- Beat the eggs and sugar: In a separate bowl, whisk 2 eggs on medium speed for 30 seconds. Gradually add 150g / 3/4 cup sugar over 30 seconds, then beat on high speed for 6 minutes until the mixture triples in volume and becomes pale and fluffy.
- Incorporate the dry ingredients: Add 1/3 of the flour mixture to the egg mixture and mix on low speed for 5 seconds. Add half the remaining flour, mix for another 5 seconds, then add the final portion and mix just until combined.
- Temper the milk mixture: Combine 3/4 cup of the egg mixture with the warm milk mixture. Whisk until smooth and foamy. Slowly pour this milk mixture into the remaining egg batter while mixing on low speed. Stop when fully incorporated.
- Final mix and consistency check: Scrape down the sides of the bowl and beat on low speed for 10 seconds to ensure a smooth, pourable batter.
- Fill and bake: Pour the batter into the cupcake liners, filling them 2/3 full. Use an ice cream scoop for even portions. Bake for 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and frost: Let the cupcakes cool in the tin for 2 minutes, then transfer them to a wire rack to cool completely. Decorate with your favorite frosting, whipped cream, fresh berries, or jam once cooled.
Recipe Tips:
- Use room-temperature eggs: This helps the eggs whip better, making the cupcakes light and fluffy. Cold eggs can affect the texture of your batter.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cupcakes dense and tough.
- Warm the milk and butter properly: Make sure the milk is warm but not boiling, as this helps blend it smoothly with the other ingredients.
- Fill the liners evenly: Only fill cupcake liners 2/3 full to prevent the batter from spilling over or sinking in the middle.
- Cool before frosting: Always let the cupcakes cool completely on a wire rack. Warm cupcakes will melt the frosting and make it messy.
How To Store Leftovers?
- Refrigerate: First, let the leftover cupcakes cool completely to room temperature. Store them in an airtight container in the refrigerator for up to 4 days. If frosted, ensure the frosting is suitable for refrigeration.
- Freeze: Let the cupcakes cool completely before freezing. Place them in a freezer-safe container or wrap them individually in plastic wrap. Freeze for up to 2 months. To thaw, leave the cupcakes at room temperature for a few hours before serving.
Check out More Recipes:
Joanna Gaines Cupcake Recipe
Description
This delicious cupcake recipe by Joanna Gaines is quick, simple, and perfect for any occasion. With a light, fluffy texture and a hint of creamy vanilla, these cupcakes are easy to whip up using common pantry ingredients. Perfectly versatile, you can top them with your favorite frosting or keep it simple with fresh berries and cream!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C / 350°F (160°C fan) and place the rack in the middle. Line a muffin tin with cupcake liners.
- Prepare the dry ingredients: In a large bowl, whisk together 120g / 1 cup flour, 1 1/4 tsp baking powder, and 1/8 tsp salt. Set aside.
- Warm the milk and butter: Place 60g / 1/4 cup butter and 120ml / 1/2 cup milk in a heatproof jug. Microwave for 2 minutes or until the butter melts. Do not let the milk boil. Cover to keep warm.
- Beat the eggs and sugar: In a separate bowl, whisk 2 eggs on medium speed for 30 seconds. Gradually add 150g / 3/4 cup sugar over 30 seconds, then beat on high speed for 6 minutes until the mixture triples in volume and becomes pale and fluffy.
- Incorporate the dry ingredients: Add 1/3 of the flour mixture to the egg mixture and mix on low speed for 5 seconds. Add half the remaining flour, mix for another 5 seconds, then add the final portion and mix just until combined.
- Temper the milk mixture: Combine 3/4 cup of the egg mixture with the warm milk mixture. Whisk until smooth and foamy. Slowly pour this milk mixture into the remaining egg batter while mixing on low speed. Stop when fully incorporated.
- Final mix and consistency check: Scrape down the sides of the bowl and beat on low speed for 10 seconds to ensure a smooth, pourable batter.
- Fill and bake: Pour the batter into the cupcake liners, filling them 2/3 full. Use an ice cream scoop for even portions. Bake for 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and frost: Let the cupcakes cool in the tin for 2 minutes, then transfer them to a wire rack to cool completely. Decorate with your favorite frosting, whipped cream, fresh berries, or jam once cooled.
Notes
- Use room-temperature eggs: This helps the eggs whip better, making the cupcakes light and fluffy. Cold eggs can affect the texture of your batter.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cupcakes dense and tough.
- Warm the milk and butter properly: Make sure the milk is warm but not boiling, as this helps blend it smoothly with the other ingredients.
- Fill the liners evenly: Only fill cupcake liners 2/3 full to prevent the batter from spilling over or sinking in the middle.
- Cool before frosting: Always let the cupcakes cool completely on a wire rack. Warm cupcakes will melt the frosting and make it messy.
Joanna Gaines Cupcake Recipe
