Best Birthday Cupcakes Recipes
THE BEST BIRTHDAY CUPCAKES
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
Provided by Chris from Kansas
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8
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- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
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- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
- Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.
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- Set the eggs out that you’ll need for the frosting. By the time you bake and cool the cupcakes, the egg whites will be room temperature.
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. You can use a candy thermometer to make sure they’re ready; it will register 160°F (71°C).*
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