Baking a little Cupcake

by Michelle on March 9, 2009

I was in a serendipitous mood the other day and made some sweet cupcakes. Not sweet with sugar but a sweet looking and very little girly cupcake. I had fun. I baked the cupcakes about a minute and a half longer to caramelize the tops just a wee bit more. The caramelizing added so much to the taste and I loved the little crunch as you took your first bite! Even though I baked the cupcake a minute or so longer, it was still light and moist and delicious from the first bite to the last!

I am extremely picky about the baking times for my cupcakes. One minute too long and a cupcake can become dried out and yucky. And if don’t take the cupcakes out of the tin immediately, the radiant heat continues the baking process and the cupcake will be over baked and yucky. Dry, over baked and yucky is very bad for a cupcake, especially one of my cupcakes. Every time I bake I feel as if I’m experimenting. It could be a different recipe, a new chocolate, a new baking cup or maybe it’s 80% humidity outside. Whatever it is it, it effects the baking process and the end result.

Since we remodeled our home and I now have multiple ovens to work with and I’ve noticed that my ovens are unique and have their own personalities and idiosycracies. I have a Duel Fuel Wolf Range with 2 convection/thermal ovens, a GE convection electric built-in oven and an Advantium. I can use exactly the same recipe in the same pan, bake on the same day and each oven will produce a slightly different cupcake.






I never and I mean never follow the recommended baking times in recipes. I bake according to how the cupcake looks and feels and of course I test with my trusty broom straw, pictured above! Which means I can not leave my kitchen for very long when I’ve got something in the oven.

I’m still learning the ins and outs of my ovens. But I’m discovering I’m using my thermal ovens much more these days. Convection is great for some things like chicken or beef. But when you’re baking and striving for a perfect rise, there’s nothing better then good ol’ thermal heat.






Just Plain Good Cupcakes
Recipe adapted from “Small Batch Baking” by Debby Maugans Nakos

2 tablespoons unsalted butter, at room temperature
1/2 cup all-purpose flour
1/4 cup buttermilk
1/8 teaspoon baking soda
Yolk of 1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt

Preheat the oven to 350 degrees and line 5 muffin cups with baking cups and set aside.

Combine the buttermilk and baking soda in a small bowl and whisk to blend. Add egg yolk and vanilla and again whisk until thoroughly mixed.

Place the flour, sugar and salt in a medium-sized mixing bowl and mix. Add the butter and half of the buttermilk mixture. Beat with a hand-held mixer on low speed until the dry ingredients are blended. Increase the speed to medium and beat until the mixture is slightly increased in volume, about 45 seconds, making sure to scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds. Make sure you scrape down the sides of the bowl

Spoon the batter evenly into the 5 baking cups. Put a little bit of water in the rest of the empty cups in your Cupcake Tin to prevent the cupcakes from scorching. Bake the cupcakes until a tester comes out clean, about 20 to 23 minutes.

Remove from the oven and as soon as you can remove the cupcakes from the pan and let them thoroughly cool on a cooling rack.

NOTE: I doubled the recipe and made 10 cupcakes.

I am entering my Little Girl Cupcakes in Pink Saturday graciously hosted by Miss Beverly of How Sweet the Sound.








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Comments

  • Elyse March 9, 2009 at 7:43 am

    I love the science experiment that is comparing baking times with different ovens. It’s amazing how each oven has its own unique personality. You must know your ovens very well because these cupcakes look absolutely scrumptious!! They are quite pretty, too! I wish I could have one right now!

  • Natashya KitchenPuppies March 9, 2009 at 8:29 pm

    Wow, I totally want 4 ovens now..I agree with you about baking times. I hate a dried out cupcake. I freeze them and tell myself I will make trifle out of them or something. Your cupcakes are so cute! Perfect for a pink and girly event.

  • ♥Mimi♥ March 10, 2009 at 1:28 pm

    OK, that’s it. I’m sending you a plane ticket and you are going to come over to my house and cook and cook and cook! Deal?

  • Lisa March 10, 2009 at 9:43 pm

    Pretty and fun! Doesn’t everyone love cupcakes?

  • Steph March 11, 2009 at 5:12 pm

    I love reading your blog! The recipes/photos make me smile (even though I can’t cook.)

  • Kayte March 12, 2009 at 2:35 pm

    Okay, do you have any of THESE leftover???? Wow…they look so fabulous…and no chocolate! Yeah! You could serve these anywhere, they are so elegant and beautiful.

  • Helene March 12, 2009 at 5:41 pm

    I’ve seen that cookbook at the library. I should borrow it. These look good.

  • Aunt Snow March 14, 2009 at 1:10 pm

    How pretty frilly and girl your cupcakes are. Your recipe is inspiring me to try it.Happy Pink Saturday!

  • Beverly March 14, 2009 at 1:17 pm

    Welcome to your first Pink Saturday, Michelle.Girl, the way to my heart is with a cupcake. I love good cupcakes, and they aren’t that easy to come across.Yum!!!

  • Amy March 14, 2009 at 1:17 pm

    Great cupcakes!

  • Dru March 14, 2009 at 2:25 pm

    Welcome and Happy Pink Saturday. These look wonderful and I love what you did with the frosting

  • imjacobsmom March 14, 2009 at 2:55 pm

    Now this is a pretty cupcake! That’s so true, baking cupcakes is like experimenting. Too dry – too moist – frosting too slumpy….Hope your first pink Saturday is a good one. ~ Robyn

  • Claudia March 14, 2009 at 3:13 pm

    Wow-such pretty cupcakes! 4 ovens? How wonderful! Welcome to Pink Saturday.

  • Jennifer March 14, 2009 at 5:29 pm

    Welcome to Pink Saturday! The cupcakes look so Yummy. Thank You for sharing the Recipe, you can never have too many great cupcake recipes!Happy Pink Saturday!JenniferP.S. I love the Pink Broom!

  • Irma's Rose Cottage March 14, 2009 at 5:47 pm

    Welcome to Pink Saturday! Yummy Yummy Yummy.Hugs :) Irma

  • HiHo March 14, 2009 at 6:05 pm

    nothing like a good cupcake, thanks for the new recipe.Happy PinkHeidi

  • Susan @ A Southern Daydreamer March 14, 2009 at 6:12 pm

    Happy Pink Saturday ~ Susan

  • Light and Voices March 14, 2009 at 6:12 pm

    You seem to be experimenting with your ovens like a scientist. I’m in awe, four ovens. I think you are the Queen of all bakers. After seeing your finished cupcake I am drooling like a St. Bernard dog. Have a great week-end!Joyce

  • Mermaids of the Lake March 14, 2009 at 6:16 pm

    Yum, those look beautiful and delicious. Welcome to Pink Saturday.

  • Chatelaine March 14, 2009 at 8:03 pm

    Those cupcakes look so yummy and pretty.Thanks for the recipe.Happy 1st Pink Saturday.

  • Susie Jefferson March 14, 2009 at 11:59 pm

    Happy Pink Saturday, love the cupcakes!

  • Stephanie March 15, 2009 at 1:22 am

    Those cupcakes look sooo yummy, I think I was drooling!!

  • Diane @ Four Paws and Co March 15, 2009 at 2:39 am

    Yummm, they’re beautiful! Happy pink Saturday! ♥ Diane

  • fitty's pinky rose cottage March 16, 2009 at 7:15 am

    look so delicious! happy PS!

  • someplace in thyme March 16, 2009 at 4:14 pm

    Yummy is the word that comes to mind. They look so good, Happy Pink Saturday, Char

  • MyThoughtsMyVoice March 21, 2009 at 10:26 am

    YUmmy yummy! I don’t bake though (I know, it’s sad). But I sure like eating cupcakes! Will have to save this post just in case :-) Happy Pink Saturday and thanks for sharing!

  • fairiemoon April 18, 2009 at 2:48 pm

    Yummy. I am going to have to try your recipe. You make it sound like such an art and it yields only FIVE so I can make a batch and not worry about eating TWENTY of them. I must confess though…I am not a baker…can I do it?

    Happy Pink Saturday!
    Erin :)

    http://www.fairiemoon.typepad.com/fairiemoon/

  • [...] I whipped up one of my favorite Vanilla Cupcake Recipes and added a few blueberries to the batter and a shot of Irish Cream. Made some Sprinkle’s [...]

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