Basic American-Style Cupcakes

Name: Basic American-Style Cupcakes
Yield: 12 servings
Cuisine: American
Ingredients: 450 grams/225 grams ＊Cake flour; 1 tablespoon/1 1/2 tablespoon ＊Baking powder; 1/4 teaspoon/1 pinch ＊Salt; 300 ml ☆Milk; 2 teaspoons/1 teaspoon ☆Vanilla extract; 350 grams/150 grams Sugar; 220 grams/110 grams Butter or margarine; 4 eggs /2 eggs Egg

cookpad.japan @cookpad_jp

I searched through American cookbooks to make refreshments for my child's school functions and for parties. The standard recipe is probably a little bit too sweet for Japanese people, so I adjusted the ingredients.

Use a measuring spoon to measure the ingredients. The baking time varies depending on each household's oven, so adjust accordingly. I bake mine for 23 minutes. I used American cupcakes as a reference for this recipe, so they might be too sweet. But even if you decrease the sugar amount, they're still moist. For 9 cm [3.5 in] x 4 cm = 12-16 cupcakes/7 cm x 3 cm = 25-32 cupcakes. Recipe by Du-ma

cookpad.japan @cookpad_jp

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Ingredients

12 servings

450grams/225 grams ＊Cake flour
1tablespoon/1 1/2 tablespoon ＊Baking powder
1/4teaspoon/1 pinch ＊Salt
300 ml☆Milk
2teaspoons/1 teaspoon ☆Vanilla extract
350grams/150 grams Sugar
220grams/110 grams Butter or margarine
4eggs /2 eggs Egg

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Steps

1

On 2/16/2011 I added the cupcake mold sizes. On 2/26 I lowered the amount of sugar from 430 g --> 300 g. For those who had already printed it out, I'm sorry!
2

Lowering the amount of sugar makes the taste more suitable for Japanese people, but to make the super sweet "American-Style Cupcakes," use the original amount of sugar.
3

Mix together the flour, baking powder, and salt. In a separate cup, mix together the milk and vanilla extract.
4

Thoroughly mix the sugar into the room temperature soft butter.
5

Add the egg into Step 3 in 4 portions, mixing between each addition and watching that the batter doesn't separate.
6

Beat the flour mixture and the milk mixture from Step 2 into 4 until there are no more lumps.
7

Spread butter (not listed) or a cupcake liner into the cupcake mold.
8

Fill until 80% full.
9

Bake for 23~28 minutes at 175°C (360°F). If an inserted toothpick comes out clean from the center, take out and let cool on a rack for 10 minutes.
10

They look like this.
11

I made animal faces with icing!
12

I made a version for American Thanksgiving and Christmas.
13

I used the 9 cm x 4 cm pan on the left. You can also use the 7 cm x 3 cm pan on the right to make 25~32 small cupcakes.
14

On 3/4/2011 I used 240 g of sugar and 200 g of butter, but it wasn't very sweet. I have also made it without a problem with artificial sweetener.
15

If you use the muffin pan on the left shown in Step 12, fill 80% of the way and they'll be the size of the large muffins sold at coffee shops.