Step-by-Step Cakes by DK Publishing

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Cupcake variations

bowl. Add the sugar, salt, and butter. Mix

until it resembles fine bread crumbs. In a

bowl, whisk the eggs, milk, vanilla extract,

and yogurt together until well blended.

2 Slowly pour in the egg mixture to

combine. Mix gently until smooth. Place

the cupcake paper liners into the holes in

the cupcake pans. Spoon the mixture into

the liners, filling each one only half full.

3 Bake for around 20 minutes, until lightly

colored, firm, and springy to the touch. Leave

for a few minutes, then transfer the cupcakes

to a wire rack to cool completely.

4 For the frosting, beat the confectioner’s

sugar, cocoa powder, and butter until smooth.

5 Frost by hand, using the back of a spoon

dipped in warm water to smooth the

surface, or transfer the frosting to the piping

bag and pipe on to the cakes.

STORE These cupcakes keep in an airtight

container for 3 days.

Chocolate Cupcakes

Classic chocolate cupcakes are another must-have recipe. A guaranteed

winner for children’s parties!

Method

1 Preheat the oven to 350°F (180°C). Sift the

flour, baking powder, and cocoa into a

Special equipment

2 x 12-hole cupcake pans

piping bag and star nozzle (optional)

Ingredients

11 ⁄ 3 cups all-purpose flour

2 tsp baking powder

4 tbsp cocoa powder

1 cup sugar

½ tsp salt

7 tbsp unsalted butter, softened

3 large eggs, at room temperature

(^2) ⁄ 3 cup milk
1 tsp pure vanilla extract
1 tbsp Greek yogurt
For the frosting
1 cup confectioner’s sugar
¼ cup cocoa powder
7 tbsp softened butter
MAKES
24
20
MINS
20–25
MINS
4 WEEKS,
UN-ICED
Lemon Cupcakes
For a delicate taste, try flavoring the
basic cupcake batter with lemon.
Special equipment
2 x 12-hole cupcake pans
piping bag and star nozzle (optional)
Ingredients
11 ⁄ 3 cups all-purpose flour
2 tsp baking powder
1 cup sugar
½ tsp salt
7 tbsp unsalted butter, softened
3 large eggs, at room temperature
(^2) ⁄ 3 cup milk
finely grated zest and juice of 1 lemon
For the frosting
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar
Method
1 Preheat the oven to 350°F (180°C). Sift the
flour and baking powder into a bowl. Add
the sugar, salt, and butter. Mix until it
resembles fine bread crumbs. In a bowl,
whisk the eggs and milk until well blended.
2 Pour in the egg mixture to combine. Add
half the lemon zest and all the lemon juice.
Mix gently until smooth. Place the cupcake
paper liners into the cupcake pans. Spoon
the mixture into the papers, filling each one
only half full. Bake for 20–25 minutes, until
springy. Cool completely on a wire rack.
3 To make the frosting, beat the butter,
confectioner’s sugar, and remaining lemon
zest until smooth. Frost by hand, using the
back of a spoon, or with the piping bag.
STORE These cupcakes keep in an airtight
container for 3 days.
MAKES
24
20
MINS
20–25
MINS
4 WEEKS,
UN-ICED

BAKER’S TIP

Due to their fairly dense texture, these classic

cupcakes will keep well for a few days. If you

prefer them well risen, replace the all-purpose

flour with self-rising flour but reduce the baking

powder to 1 teaspoon, accordingly.