How do you make Donna Hay cupcakes?

cupcakes

125g unsalted butter.
1¾ cups (260g) self-raising (self-rising) flour.
¾ cup (165g) caster (superfine) sugar.
½ teaspoon baking powder (for extra puff)
2 eggs, lightly beaten (in a small bowl)
2 teaspoons vanilla extract.
½ cup (125ml) milk.

How do you make cupcakes super moist?

1 – Use Cake Flour. Many cake recipes out there already call for using cake flour as one of the main ingredients.
2 – Use Brown Sugar.
3 – Use Oil Instead of Butter.
4 – Try Sour Cream or Yogurt.
5 – Add Some Mayonnaise.
6 – Watch the Clock.
7 – Add Some Pudding.
8 – Add a Filling.

How do you make Donna Hay icing?

whipped vanilla icing

250g butter.
2 cups (320g) icing (confectioner’s) sugar, sifted.
2 tablespoons milk.
1 teaspoon vanilla extract.

How do you make easy cupcakes?

Instructions

Preheat oven to 180C/160C fan/gas 4.
Cream the butter and sugar together in a bowl.
Stir in the beaten eggs and vanilla extract.
Sift in the self raising flour and mix until just combined.
Transfer the mixture into cupcake cases, filling half way.
Bake in oven for 20 minutes.

Why are my cupcakes dry and hard?

Cupcakes are likely to be dry if there isn’t enough moisture in the recipe, such as milk or butter or oil, and if there is too much of the dry ingredients, such as flour. You can also get dry cupcakes if you bake them too long, or at a temperature that’s too high. If your recipe is too dry they may not form properly.

How do you make a Donna Hay sponge cake?

vanilla sponge cake with cream and passionfruit

⅔ cup (100g) plain (all-purpose) flour.
½ teaspoon baking powder.
4 eggs.
½ cup (110g) caster (superfine) sugar.
1 teaspoon vanilla bean paste.
75g unsalted butter, melted and cooled.
½ cup (120g) sour cream.
½ cup (125ml) single (pouring) cream.

What is the best cupcake flavor?

Here are 25 cupcake flavors, ranked from worst to best.

8 Chocolate Peanut Butter.
7 S’Mores.
6 Strawberry.
5 Pumpkin.
4 Funfetti.
3 Vanilla.
2 Chocolate.
1 Red Velvet.

How long do homemade cupcakes last?

Typically, most cupcakes can be stored at room temperature in a sealed container for up to three days. Cupcakes can last up to a week in the fridge and up to six months in the freezer.

Can I use melted butter instead of oil for cupcakes?

You can substitute butter for cooking oil, as long as the butter performs the same job as the oil in your cupcake recipe. If you don’t melt your butter, you can still use it in place of vegetable oil, but you might notice a different texture to your final product.

What oil is best for cupcakes?

Canola oil
Canola oil generally has a pleasant, neutral flavor and is my go-to oil for baking. I would recommend it for all baking purposes.

What’s the best way to make a cupcake?

Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases. Place the butter in a small saucepan over low heat, stirring with a spatula, until melted. Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine.

How do you make a beehive cupcake at home?

Place the butter, sugar, vanilla and honey in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat until well combined. Add the flour, baking powder and milk and beat until just combined.

How to make cupcakes in a muffin tin?

METHOD 1 Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases. 2 Place the butter in a small saucepan over low heat, stirring with a spatula, until melted. 3 Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. 4 Spoon the mixture into the prepared tins.

How long do you bake a cupcake in the oven?

Add the melted butter, the eggs, vanilla and milk and whisk until well combined and smooth. Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes.