Q&A for How to Make Basic Cupcakes

Flour, sugar, and butter are the basic ingredients; however, you can use milk, water, and eggs.

Just insert the toothpick at a slight angle in the middle of the cupcake; if it comes out clean with no wet mixture on it, the cupcakes are done.

If you just add chocolate chips to vanilla cupcakes they would just be vanilla cupcakes with chocolate chips. In order to make proper chocolate cupcakes you would have to use Dutch processed or normal cocoa powder to the batter.

Use the same amount of flour, but leave out the baking powder, as self raising flour will rise by itself without any other raising agents needed.

Yes, you should oil the cupcake pan for easier removal.

The batter should be similar to the consistency of pancake batter. It will be mostly smooth with some lumps.

Yes, but baking powder is not as strong as baking soda, so add about 5 teaspoons of baking powder instead of the baking soda.

Six.

A large bowl, measuring cups, a whisk (hand or electric), a cupcake tin, cupcake liners, and an oven.

Six cupcakes.

You can use a mixer to whip butter and icing sugar together, which will make a yummy buttercream. Alternatively, you can whip egg whites and sugar together.

Six. Double the recipe if you want 12.

1/3 cup of butter and 1/2 cup of sugar are the first ingredients. It's better to use unsalted butter and caster (granulated) sugar, but don't worry if you're using another kind.

Food coloring normally doesn't alter flavor, so they should still taste of vanilla.

Yes you can - just make sure that your cakes are completely cool before adding the cream, otherwise it will just melt and run off the cakes.

That’s right, the majority of cupcake recipes do not include water. The moisture comes from the eggs and butter and occasionally milk in some recipes.

Lightly greasing your pans with butter or oil will help to prevent your cakes from sticking.

No, it is not necessary to use a cupcake liner. Be sure to spray, butter, and/or lightly flour the cupcake tin before adding in the batter to prevent them from sticking!

This recipe uses US cup measurements, which is a unit of measurement for food. One US cup is roughly equivalent to 237ml. For ease of use, you'd be best off buying measuring cups.

No, this sugar has a completely different use. Powdered sugar (sometimes known as "icing sugar") is used for making icing. Because of its highly refined texture, it won't work in cupcakes.

It depends on the recipe, but in this recipe, you use two eggs. Usually you use one egg per 50g of sugar, flour, and butter.

You use all-purpose flour for this recipe. (It's called "plain flour" in the UK.)

Usually it takes about ten minutes to preheat an oven, but it depends on the specific oven. Most ovens will indicate on the display panel when the preheating stage is complete. If you preheat the oven before you start mixing ingredients, it should be hot enough by the time you need to put them in.

Yes. wikiHow has two articles for making pumpkin cupcakes. See: Make Gingered Pumpkin Cupcakes or Make Pumpkin Spice Cupcakes .

A cupcake liner is just another word for a cupcake case. It's a liner (often paper) for the cupcake tray that you put the batter into.