In a deep bowl we mix the flour with the salt and the yeast. In another container, beat the butter together with the sugar until white (better with electric rods). We add the eggs one by one, mixing well before adding the next. Add the vanilla essence and the lemon zest.
Add the mixture of flour and milk, alternately and without stopping beating. We start with a third of the flour, then half the milk, another third of the flour, the second half of the milk, and finally the remaining third of the flour. It is important that the ingredients are well mixed before adding more.
We place the cupcake papers in the cavities of a tray for this purpose. We fill two thirds of each with the dough and place in a pre-heated oven at 180ºC, with heat up and down, for 20 minutes. Once ready, remove from the oven and cool completely before decorating.
Five tricks to decorate cupcakes
We already have our cupcakes ready and now we only have to decorate them to impress our guests, not only with a cake that is in print but with a beautiful and impeccable decoration. For this it is important keep in mind a number of tricks.
The first is the temperature of our cupcakes. So that it does not fall apart, deform, melt the topping of our choice (buttercream, fondant or icing), it is very important that our cupcakes are very cold. In fact, it is convenient to put them in the fridge for a minimum of an hour before starting to decorate.
If we use buttercream or buttercream the temperature of this is equally important so that the consistency is firm and does not warp when spread on the cupcake. When we have it in the fridge, it will be necessary to take it out a few minutes before and let it warm up. Otherwise manipulation will be impossible.
What have we spent filling the dough capsules and our cupcakes have too much pompadour? Well, we cut the surface with a serrated knife and cover it with buttercream, flattening it with the help of a spatula. Then we proceed to decorate as we have planned and even use the cutouts to give volume to the decoration.
Depending on the nozzle that we use to decorate our cupcakes, we will obtain one type of drawing or another. It agrees practice a little before launching go for the cupcake, something we can do on a clean plate or greaseproof paper. The buttercream that we use can be put back in the pastry bag and continue practicing or decorating. A simple icing made with icing sugar and water, fondant, some sugar or dried fruit figurines can be enough if we have a bit of skill and taste for the decoration.
I hope with this infallible recipe for cupcake batter and our five tricks to decorate them you are encouraged to get down to business and become specialists in the field. Happy cupcaking!
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