Hello, Cupcakers! Today I want to show you how to make a vanilla cupcakes It is a basic recipe But in the video, I give a lot of tips to make a perfect cupcakes! For the cake need: sifted flour, butter, eggs, sugar, milk, vanilla extract, baking powder and a pinch of salt We started adding baking powder and
salt to the flour Mix all ingredients and reserve for later Add the butter and sugar in the mixer Mit at medium speed for
five minutes Is important that the butter,
eggs and milk we use Are in a room temperature. Of
Otherwise, they will not integrate well and you will see lumps in the dough To that eggs are better integrated, We break its structure with a fork before adding Add the first egg and let it be incorporated before adding the second Mix for 2 minutes so that the mixture is smooth Now down the mixer speed to a minimum add the flour little by little The flour is very delicate Therefore, it is very important to incorporate slowly and at low speed Otherwise, the dough become compacted and be a rock cake While mixing is finished, add the vanilla to the milk Mix a little… and add the mil little by little while the mixer is on We will mix just a couple of minutes. Enough so that all integrate well! Remember that after you add the flour you don’t mix in excess Now you can see how light is the dough Check that everything is well mixed and that no traces of sugar or flour With the help of a spoon for ice cream, we split the dough in capsules The fill between half and 2/3 full This ensures that in the oven, the cake does not overflow Once ready, the settled a bit and we baked All ovens aren’t equal, so I recommend that bake at the temperature that normally you do I will let some guidelines to keep in mind for perfect baking: Cupcakes put in a half of the oven Never open the oven until passing 2/3 of total cooking time Otherwise cupcakes deflate and be sunk in the center Prick a cupcake with a toothpick, before take it to check that it is completely made And always baking heat up and down without ventilation If you can not turn off your oven fan, you have to bake at 10 degrees less than what makes the recipe If you look in my oven, I can never put anything in 180º I tried a couple of times and I burned all However there many people bake at that temperature The best is make baking tests to find the perfect temperature of your oven Just out from the oven, let them sit for 5 minutes in pan while we put the syrup The syrup is optional But it is very easy to do and prevents the top of the cupcake to harden What will help us keep the cake juicy longer To make the syrup, boil for just a couple of minutes sugar and water And if you want, you can flavor it with an extract or liqueur of your choice In the box of information you have all the ingredients for the recipe Including syrup for this cupcake Move the cupcakes to a rack If we leave them in the mold they will begin to wet heat and capsules blast off I also advise using quality capsules Otherwise the design lost after baking We’ll leave on the rack until completely cool For the buttercream need: Icing sugar, butter and vanilla extract Start mixing butter on high speed for 5 minutes It is important that the butter is at room temperature and mixing well So will more white anf fluffy For the buttercream always use unsalted butter and softer flavor If you use butter with intense flavor, the buttercream only taste to butter Add the icing sugar And we mix a little at low speed to avoid a cloud of sugar When butter has absorbed some sugar increase the mixer speed Mix for 5 minutes Now we add the vanilla extract Mix until the flavor is distributed throughout the buttercream With a couple of minutes we will have enough The buttercream should have a spongy texture but consistent It is very similar to the texture of ice cream With the help of a glass, fill a pastry bag And we can decorate our cupcakes In this case I used the nozzle 2D of “Wilton” brand, but you can use the one you like The cupcakes have to be completely cooled before decorating Otherwise, the buttercream will melt If it is hot, the buttercream loses consistency In that case it is better to put it in the fridge 10 minutes before use And if while you are decorating buttercream see that gradually becomes watery, Put also in the fridge 10 minutes before proceeding with the decor To give you a few points of light, I’ll sprinkle some silver beads And to finish the decoration, we crowned the cupcake with a mini fondant rose In the next video I will show you how to do it! Not wearing cupcakes cream cheese or cream can be kept at room temperature in a tupper They are perfect for three days from there they are losing properties But if your city is very hot or contain ingredients that need refrigeration, you must keep in the refrigerator inside a metal box If we keep in the fridge, we must take them half an hour before eating So they are tempered and recover its full flavor I hope these tips help you and you make a perfect cupcakes! If you enjoyed the video, give me a Like Don’t forget subscribe to the channel to not miss my new videos! See you next week with a new video-recipe Se you soon, Cupcakers!