@2days.delights: You’ll never buy boxed mix again after trying these 4 foolproof cupcake recipes. 🧁 Vanilla Cupcakes: - 1½ cups all-purpose flour (180g) - 1½ tsp baking powder (6g) - ¼ tsp salt (1g) - ½ cup unsalted butter, softened (113g) - 1 cup sugar (200g) - 2 large eggs, room temp (100g) - 1 tsp vanilla extract (5ml) - ½ cup whole milk, room temp (120ml) Steps: 1. Preheat oven to 350°F (175°C). Line muffin tin. 2. Whisk flour, baking powder, salt. 3. Beat butter + sugar until light and fluffy (2–3 min). 4. Beat in eggs one at a time. Stir in vanilla. 5. Add dry mix in 2 parts, alternating with milk. 6. Mix gently until just combined—don’t overmix. 7. Fill liners ⅔ full. 8. Bake 18–20 min, until toothpick comes out clean. 9. Cool completely before frosting (optional). ******** 🍫 Chocolate Cupcakes: - 1½ cups all-purpose flour (180g) - 1¼ cups sugar (250g) - ¼ cup cocoa powder (25g) - ¾ tsp baking soda (3g) - ¼ tsp salt (1g) - 1 cup buttermilk, room temp (240ml) - ½ cup vegetable oil (120ml) - 1 large egg (50g) - 2 tsp vanilla extract (10ml) Steps: 1. Preheat oven to 350°F (175°C). Line muffin pan. 2. Whisk flour, sugar, cocoa, baking soda, salt. 3. Whisk buttermilk, oil, egg, vanilla until smooth. 4. Pour wet into dry. Mix until no dry streaks remain. 5. Fill liners ⅔ full. 6. Bake 20–25 min, until toothpick comes out clean. 7. Cool in pan 5 min, then transfer to rack. 8. Frost if desired. ******** ❤️ Red Velvet Cupcakes: - 1½ cups all-purpose flour (180g) - 1 cup sugar (200g) - ½ cup butter, softened (113g) - 2 eggs (100g) - ½ cup buttermilk (120ml) - 1 tsp vanilla extract (5ml) - ½ tsp salt (2g) - 1 tsp baking soda (5g) - 1 tbsp cocoa powder (6g) - 1 tbsp red food coloring (15ml) - 1 tsp white vinegar (5ml) Steps: 1. Preheat oven to 350°F (175°C). Line muffin tray. 2. Whisk flour, cocoa, salt. 3. Beat butter + sugar until fluffy. Add eggs, then vanilla. 4. Stir red food coloring into buttermilk. 5. Add dry mix + red buttermilk in turns, starting and ending with flour. 6. Mix vinegar + baking soda (it fizzes), fold in quickly. 7. Fill liners ⅔ full. 8. Bake 18–22 min, until toothpick comes out clean. 9. Cool completely. Frosting optional—cake is soft and fluffy on its own. ******** 🍪 Vanilla ChocoChip Cupcakes: - 1½ cups all-purpose flour (180g) - 1½ tsp baking powder (6g) - ¼ tsp salt (1g) - ½ cup unsalted butter, softened (113g) - 1 cup sugar (200g) - 2 large eggs (100g) - 2 tsp vanilla extract (10ml) - ½ cup milk (120ml) - 1 cup chocolate chips (170g) Steps: 1. Preheat oven to 350°F (175°C). Line muffin tin. 2. Whisk flour, baking powder, salt. 3. Beat butter + sugar until fluffy. Add eggs, then vanilla. 4. Add dry mix in 2 parts, alternating with milk. 5. Fold in chocolate chips. 6. Fill liners ¾ full. 7. Bake 18–20 min, until toothpick comes out clean. 8. Cool before serving. . . #cupcakes #cake #vanillacupcakes #chocolatecupcakes #redvelvetcake

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Wednesday 06 May 2026 01:43:46 GMT