Are you planning a party, a bake sale, or simply want to indulge in a mountain of delicious cupcakes? Then you've come to the right place! This recipe will guide you through making 50 perfectly moist and flavorful cupcakes, from start to finish. Whether you're a seasoned baker or a kitchen novice, this easy-to-follow recipe will have you whipping up a batch of these delightful treats in no time. Get ready to impress your friends and family with your homemade cooking skills!
Ingredients:
This recipe makes 50 standard-sized cupcakes. Adjust ingredient quantities proportionally for smaller or larger batches.
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Dry Ingredients:
- 6 cups all-purpose flour
- 4 cups granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups unsweetened cocoa powder (for chocolate cupcakes; omit for vanilla)
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Wet Ingredients:
- 4 cups milk
- 2 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting Ingredients (Classic Buttercream):
- 2 cups (4 sticks) unsalted butter, softened
- 6 cups powdered sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- Food coloring (optional)
Instructions:
Getting Started: Preparing Your Baking Equipment
Before you begin, preheat your oven to 350°F (175°C). Line 50 cupcake liners in your muffin tins. Having everything prepared beforehand will make the baking process much smoother.
Making the Cupcake Batter:
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder (if using). Ensure all ingredients are thoroughly combined to avoid lumps.
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Combine Wet Ingredients: In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
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Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix.
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Add Boiling Water: Slowly pour in the boiling water while mixing on low speed. The batter will become thin – this is normal!
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Fill Cupcake Liners: Fill each cupcake liner about ¾ full.
Baking the Cupcakes:
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Making the Buttercream Frosting:
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Beat Butter: Beat the softened butter with an electric mixer until light and fluffy.
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Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
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Add Milk and Vanilla: Add the milk and vanilla extract and beat until smooth and creamy.
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Add Food Coloring (Optional): If desired, add food coloring and mix until the desired color is achieved.
Frosting the Cupcakes:
Once the cupcakes are completely cool, frost them using a piping bag or a knife. Get creative with your frosting designs!
Tips and Variations:
- For Vanilla Cupcakes: Simply omit the cocoa powder from the cupcake batter.
- Add-ins: Feel free to add chocolate chips, nuts, or sprinkles to your cupcake batter for extra flavor and texture.
- Different Frosting: Experiment with different frostings, such as cream cheese frosting or chocolate ganache.
- Make Ahead: You can bake the cupcakes a day or two in advance and frost them just before serving. Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 300-350 Fat: 15-20g Sugar: 30-40g Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This recipe for 50 delicious cupcakes is perfect for any occasion. Enjoy the baking process and the delicious results! Remember to share your cupcake creations with us! Happy baking!