{"id":57141,"date":"2015-03-15T06:31:28","date_gmt":"2015-03-15T06:31:28","guid":{"rendered":"https:\/\/xenodochial-archimedes.45-76-20-142.plesk.page\/2015x103x1homemade-cupcakes\/"},"modified":"2022-11-29T18:28:57","modified_gmt":"2022-11-29T18:28:57","slug":"homemade-cupcakes","status":"publish","type":"post","link":"https:\/\/mrsbishop.com\/2015\/03\/homemade-cupcakes.html","title":{"rendered":"“Homemade” Cupcakes – Mrs. Bishop"},"content":{"rendered":"
-I added an extra egg
\n-I used melted butter rather than oil and used about 1.5x the amount of oil it called for
\n-I used whole milk instead of water
\n-I added about 1Tbsp of vanilla
\n-I sprinkled in a pinch of cinnamon<\/p>\n
I mixed it up in my mixer, and it was the fluffiest cupcake batter ever, it tasted like choclate whipped cream!<\/p>\n
I then filled my cupcake liners pretty darn full. The recipe yielded 22 cupcakes for me.<\/p>\n
I had pre-heated the oven to 350- but knocked it down to 325 once I put the cupcakes in. This creates a nice top on the cupcake, I use the same tip for muffins.<\/p>\n
I love how the tops just slightly and perfectly billow over the top of the liner. And these cupcakes were unbelievably light. Most of the time mine turn out pretty dense.<\/p>\n
Then to add an extra touch, I like to use a large tipped icing bag, and just used canned icing to decorate them. I like the fluffy icing best. But, one can only ices 9-10 cupcakes, so take that into consideration. I put the icing in the center of \u00a0a big sheet of plastic wrap, fold it up, and put in down into a pastry bag.<\/p>\n
Swirl it around, and for an extra touch, add some leftover candy on top. Can\u2019t hurt\u2026not a bit.<\/p>\n