Today I tackled my greatest enemy: cupcakes. I don’t know why, I just hate making cupcakes. But today, with Chef Bryan’s help, I made some kick-ass cupcakes from a recipe I found on Natasha’s Kitchen. And let me tell you: they are not that difficult at all!

The cupcakes went well, my only mistake was opening the oven door. Upon opening it a crack, Bryan exclaimed, shutting the oven, and explained to me why you shouldn’t open the door unless you’re pretty sure they are ready to come out. He told me that, with cupcakes, if you take them out or open the door too much before the centers are baked through, then they will cave in, and instead of having a pretty dome shape on the top, the cupcake will have a dip in the center.

Also, something important to note is that when the cupcakes are done, you should let them cool in the pan to allow them to hold their shape. When cake comes out of the oven it is extremely tender, but it will firm up when it is cooled. However, if you cool it out of the pan, it could cool too quickly and the cupcake could collapse.

Yellow Cupcakes Recipe

1 ¼ cups cake flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾ cup granulated sugar
1 ½ tsp pure vanilla extract
½ cup canola oil
½ cup buttermilk

1. Preheat the oven to 350°F (175°C) and line a cupcake/muffin pan with cupcake liners.
2. In a medium bowl, whisk together 1 ¼ cups cake flour, 1 ¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt and set aside.
3. In an electric mixer, beat 2 eggs with the whisk attachment on medium speed.
4. Add ¾ cup sugar and continue to beat on medium speed for about 30 seconds until combined.
5. Add vanilla and oil and continue to beat on medium speed for about 1 minute.
6. Reduce mixer to low speed and slowly add about half of the flour mixture. When combined, add half of the buttermilk, after that is mixed in, add the rest of the flour mix and, finally, the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl to be sure everything is well mixed.
7. Pour batter into each cupcake tin until they are about half full.
8. Bake for 12-14 minutes.

If you aren’t sure how to check whether or not the cupcakes are done click here.

Substitutions:

Buttermilk: You can substitute buttermilk with regular milk mixed with some white vinegar or lemon juice (dependent on the amount of milk the recipe calls for) and set aside for 5-10 minutes.

Canola oil: vegetable or extra light olive oil