Step-by-Step Cakes by DK Publishing

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

first 5 ingredients in a bowl.

4 Slowly pour the egg mixture into the dry

ingredients, whisking all the time.

7 Place the cupcake paper liners into the

holes in the cupcake pans.

2 Mix together with your fingertips until it

resembles fine bread crumbs.

5 Whisk gently until smooth, being careful not

to over-mix. Too much beating toughens cakes.

8 Carefully pour the cake mixture into the

liners, filling each one only half full.

3 In another bowl, whisk the eggs, milk, and

vanilla extract together until well blended.

6 Pour all the cake batter into a large

measuring cup to make it easier to handle.

9 Bake for around 20 minutes, until lightly

colored, firm, and springy to the touch.

Vanilla Cream Cupcakes

A cupcake is quite dense in consistency, which allows it to carry more elaborate types of frosting.

Special equipment

2 x 12-hole cupcake pans

piping bag and star nozzle (optional)

MAKES

24

20

MINS

20–25

MINS

4 WEEKS,

UN-ICED

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
1 tsp pure vanilla extract
For the frosting
1 cup confectioner’s sugar
1 tsp pure vanilla extract
7 tbsp unsalted butter, softened
cupcake sprinkles (optional)