How do I bake cupcakes?

Answer 1

Use any cake recipe. Grease a muffin tin -- or line with cupcake holders (do not grease pan first).

Fill muffin tin - not all the way to the top or it will spill over. To have same sized cupcakes use a measuring cup to spoon the batter into the tin -- using the same amount for each tin. Depending on the size of your muffin tin -- either 1/8 cup or 1/4 cup should be good.

do not bake as long as the cake recipes notes -- they are smaller and bake faster. Just keep an eye on it - remove as soon as the center of the cupcake is firm to the touch.

Answer 2

You can get any CAKE MIX from your local grocery store. follow the instructions on the box, Then put your cupcake paper liners in your cupcake pan. Then you put your batter into the cupcake papers and cook in the oven until they are done. When they have cooled you can frost them, and enjoy. (if you spray your paper liners first with a nonstick cooking spray first, they will come out of the papers easier when you are ready to eat them.)

Answer 3

35 min 15 min prep
Change to: cupcakes US Metric
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup granulated sugar (7 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, room temperature (1 stick)
1/2 cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract

Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

Answer 4

Banana-Chocolate Cupcakes:

These treats are delicious with or without the vanilla frosting.

1/4 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
3 small bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup buttermilk
1 cup (6 ounces) semisweet chocolate morsels
Vegetable cooking spray
1 (16-ounce) container vanilla frosting (optional)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.

Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.

Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.

Yield: 1 1/2 dozen

Answer 5

you make the cupcake batter, then pour the batter into muffin tins lined with cupcake paper things ( I forget what they are called) then bake them for how ever long the recipe says.

Answer 6

Betty Crocker.

Answer 7

Personally, I use my 'Easy Bake Oven'.

Answer 8

In an oven!

Answer 9

Until they are done

Answer 10

www.allreceipes.com