How do you make light, fluffy and airy cupcakes???!!!!

Question

Thank you!

Answer 1

beat the butter (at room temp.) with the sugar very well until very lightly colored  

Answer 2

Use a good recipe- butter not shortening, do NOT overmix, barely touch it after flour is added if you are doing scratch cupcakes. Also be sure to use room temp ingredients, and have the oven all ready preheated when you pop them in (also DONT PEEK or they will fall!) Lol.

I suggest not using a mix, it tastes funky sometimes... but making your own. Let me dig up my recipe and I will post it on here :)

EDIT: Here is my recipe for mix, and what you can make with it- just make one-third of the mix for a single recipe of cupcakes :)

Prep Time: 15 minutes

Ingredients:

7-1/2 cups sifted flour

1 Tbsp. salt

4-1/2 cups sugar

4 Tbsp. double acting baking powder

3/4 cup cold butter

Preparation:

In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut the butter into small pieces and place on food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine. Add to remaining ingredients and stir well with wire whisk to blend.

Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake.

RECIPES:

(Yellow Cake)

4 cups cake mix

2 tsp. vanilla

1/4 cup butter, softened

3 eggs

1 cup milk

Preheat oven to 350 degrees. Grease and flour 2-8" round cake pans and set aside. Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.

Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan.

(White Cake)

Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.

(Spice Cake)

Add to the dry ingredients:

1 tsp. ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon cloves

(Chocolate Cake)

Add to the batter after initial blending:

2 Tbsp. milk

3 squares unsweetened chocolate, melted

3 Tbsp. cocoa powder

And my new favorite,

(Strawberry Cake)

Mix as for yellow cake, but add 1 package (4 serving) strawberry gelatin into the dry mix before adding wet ingredients. Substitute strawberry extract for the vanilla, if you have it. For an extra berry boost, use only 1/2 c. milk, and add in 1/2 cup pureed berries. Once baked in two layers, frost with cream cheese frosting! YUM delicious :-D

Answer 3

My favorite way... I mix it well and use a stone cupcake pan, instead of a metal one. Then the sides aren't really dark.

Answer 4

1. Make sure all ingredients are at room temp.

2. Make sure to cream the butter and sugar until very light and fluffy.    

3. Separate the eggs.  Where the recipe says to add the eggs, add only the yolks.

4. After you've added all of the milk and flour, whip the whites to a  medium peak meringue and fold into the batter.