Cupcakes are wonderful~~! It’s amazing that there are many ways you can use to prepare them~! But each one has their own likes and methods~ My Owner liked the sour cream and the eggs yolks cupcakes so much, just like me~ ^^
Yes, they are popular. But you can find Cupcakes at the grocery store bakery are either bland or cloyingly sweet. Besides, so many have an awful crumbly or greasy texture and artificial aftertaste. And you will be agree with my Owner and me when we comment that Homemade cupcakes are always better. Though small changes in the flour, fat, baking times, and baking temperatures can result in very different cupcakes.
Here you have six batches of cupcakes to discover what makes a cupcake domed or flat, rich or crumbly, soft or slightly chewy. This will help you create your version of the perfect cupcake. A very basic recipe was used for these cupcakes, in which was from Tessa. She tested how cake flour, extra egg yolks, sour cream, oil, and a lower baking temperature affect the cupcakes. To keep the results as consistent as possible, she used the same ingredients, utensils, techniques, and bakeware when applicable.
Control Recipe: Basic Yellow Cupcakes
YIELD: 12 cupcakes
PREP TIME: 10 min
COOK TIME: 20 min
TOTAL TIME: 50 min
- 1 1/2 cups all-purpose flour (6.35 ounces)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons whole milk
In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add the flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.
Bake at 350°F for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.
For this test she substituted the 1 1/2 cups (6.37 ounces) all-purpose flour in the recipe with 1 1/2 cups of sifted Swans Down brand cake flour, which weighs 5.25 ounces after sifting. Everything else in the recipe was left as-is. The cupcakes were visibly lighter in color with very domed tops. The texture was super fine and soft but also on the dry side with a slight crumbly feel. In taste testing these cake flour cupcakes she felt that using all cake flour was too much. If you want to make your cupcakes softer you might consider using half cake flour, half all-purpose flour.
In addition to the one whole egg called for in the control recipe, she added an additional two egg yolks to test how they affect the cupcake’s texture and flavor. The additional egg yolks not only lended a deeper yellow tint to the cupcakes, they also domed slightly more than some of the other tests. The batter itself looked a little grainy, which concerned her, but the baked results were slightly chewy yet still soft, ultra moist, and full of rich flavor, all desirable traits in a cupcake. These egg yolk cupcakes would stand up nicely to a rich and thick frosting. She enjoyed the taste and texture of these cupcakes. So you can use at least one additional egg yolk in the yellow cupcake recipes if you wish.
The control recipe calls for milk, but there are many cupcake recipes that call for sour cream instead so I decided to test the difference. She substituted the exact amount of milk with plain sour cream. The batter itself was visibly thicker and tighter, not quite as loose as the control batter. The finished cupcakes were denser and slightly chewier than the control, with the perfect amount of moisture. They also had a slight tang, which added a nice depth of flavor. These sour cream cupcakes and the egg yolk cupcakes proved to be her favorites.
Most yellow cupcake recipes use butter as the main fat, however quite a few recipes for chocolate cupcakes or red velvet cupcakes use oil instead. She wanted to see what kind of difference oil makes so she substituted 1/2 cup canola oil for all the butter called for in the control recipe. Instead of beating the oil and sugar together, she simply mixed very well by hand. The resulting cupcakes were unsurprisingly very similar to muffins in their appearance and texture. They were spongier than any of the other cupcakes but also had the worst flavor. These cupcakes almost tasted like they were fried to her, that’s how pronounced the oil taste was. There’s definitely a reason why oil is only reserved for chocolate or red velvet cupcakes, which include flavorful ingredients that mask the oil flavor. She would definitely stick to using butter in yellow cupcakes because it provides that characteristic buttery flavor and light, finer-textured crumb.
325°F Baking Temperature
For this test she took the exact control recipe but baked it in a 325°F oven for 22 minutes. She peeked through the oven window to watch these cupcakes as they baked and they domed up surprisingly high during baking but proceeded to collapse slightly during the last minutes of baking and during cooling. As expected, they didn’t brown as much as the control cupcakes and were actually extremely difficult to remove as the edges had overflowed and stuck to the tin. Since they were so soft and tender, I ended up damaging a few of the cupcakes while trying to remove them from the tin. This dilemma surprised her and she would certainly avoid baking cupcakes at a lowered temperature again, though the lower temperature would probably work well for producing ultra soft and tender layer cakes.
Questions or tips:
- Can I substitute Sour Cream?
Yes~! Fromage blanc is a good substitute, and creme fraiche should work too!
- You can use macadamia oil to substitute butter. It has quite a buttery flavour and tastes great~!
Thank you, handletheheat.com~!